My strawberry chocolate chip cookies add a fruity twist to a classic cookie recipe! I mixed dried strawberries into a chewy chocolate chip cookie base, and it turned into the perfect Valentine’s Day treat. Nothing complicated or fancy, just a delicious cookie I can bake up in a moment’s notice with simple baking ingredients.
Chocolate Chip Cookies with Dried Strawberries
Every occasion deserves its own chocolate chip cookie recipe, and this one is made for Valentine’s! I first made these strawberry and chocolate chip cookies for my kids to take to school for their classroom parties, and now they’re a regular request. They’re perfectly soft with crispy edges, and those little pops of strawberry make them feel extra special.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
Use the Right Kind of Strawberries
For these strawberry chocolate chip cookies, I specifically recommend using dried or dehydrated strawberries with a raisin-like texture. These retain moisture and add a soft, fruity bite that enhances the texture of the cookie itself. Fresh or frozen strawberries don’t work as well in this recipe.
Strawberry Chocolate Chip Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- 2 Baking Sheet(s)
- Cookie Portion Scoop
Ingredients
- 1 cup unsalted butter slightly melted (2 sticks)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- 1½ cups dried strawberries finely chopped and divided*
- 1½ cups milk chocolate chips divided
Instructions
- In a large bowl, combine the butter, brown sugar, and granulated sugar and beat until well mixed, about 1-2 minutes.1 cup unsalted butter, 1 cup brown sugar, ½ cup granulated sugar
- Using a hand mixer, beat in the eggs and vanilla extract until light and fluffy, about 2 minutes.2 large eggs, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk the flour, baking soda, cornstarch, and salt together. Beat dry ingredients into the wet until fully combined. Do not overmix.2½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, ½ teaspoon kosher salt
- Stir in 1 cup of the dried strawberries and 1 cup of the chocolate chips.1½ cups dried strawberries, 1½ cups milk chocolate chips
- Line a single baking sheet with parchment paper. Using a 2-tablespoon-sized cookie scoop, scoop cookies into balls. Use your hands to roll cookies into smooth balls. The cookies can be placed close to each other on the baking sheet in order to fit them all into the freezer to chill.
- Press the remaining ½ cup of dried strawberries and ½ cup of chocolate chips into the tops of cookies.
- Place cookies in freezer for 10 minutes before baking. This helps to prevent the cookies from spreading too much during baking.
- While the cookie chill, preheat oven to 350°F.
- Line a second baking sheet with parchment paper. Place some cookies (straight from the freezer) onto prepared baking sheet. Cookies should be at least 3 inches from each other on the baking sheet. Leave the cookies not being baked in the freezer. Only bake one tray of cookies at a time for even baking.
- Bake each tray of cookies for 12-14 minutes, or until cookie edges seem set and lightly browned and tops are no longer wet. The tops of the cookies will still look soft but not wet. Remove from oven and let cool completely on tray before transferring to wire rack.
Notes
- For best results, bring eggs and butter to room temperature before beginning.
- Give the cookie dough time to chill before baking. This helps the cookies hold their shape, instead of over-spreading in the oven.
- If you find your cookies are still spreading in the oven, try adding an extra 2-3 tablespoons of flour to the dough.
- You can change up the flavor of these cookies by using a different dried fruit, like apricots, cranberries, blueberries, or pineapple.
How to Make Chocolate Chip Strawberry Cookies Step-by-Step
Prep: Gather the list of ingredients for this recipe. Bring the eggs to room temperature for 30-60 minutes before beginning. Slightly melt the butter by microwaving it for 30-45 seconds. Finely chop the dried strawberries so that they are in pieces about the same size as the chocolate chips.
Cream the Butter: In a large bowl, combine 1 cup of slightly melted unsalted butter, 1 cup of brown sugar, and ½ cup of granulated sugar and beat with a hand mixer until well mixed, about 1-2 minutes.
Mix the Dough: Beat in 2 large, room-temperature eggs and 1 teaspoon of vanilla extract until light and fluffy, about 2 minutes. In a separate bowl, whisk 2½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cornstarch, and ½ teaspoon of kosher salt together. Beat the dry ingredients into the wet until fully combined. Do not overmix, or you’ll end up with a tough cookie.
Fold in the Add-ins: Next, fold 1 cup of dried strawberries and 1 cup of milk chocolate chips into the dough, until evenly distributed.
Chill the Cookies: Line a single baking sheet with parchment paper. Using a 2-tablespoon-sized cookie scoop, scoop cookies into balls. Use your hands to roll cookies into smooth balls. Press the remaining ½ cup of dried strawberries and ½ cup of chocolate chips into the tops of the cookies, then chill the cookies in the freezer for 10 minutes. This will help prevent cookie spread in the oven. While the cookies chill, preheat your oven to 350°F and line a second baking sheet with parchment paper. Place some cookies (straight from the freezer) onto the prepared baking sheet.
Bake the Cookies: Bake each tray of strawberry chocolate chip cookies for 12-14 minutes, or until cookie edges seem set and lightly browned and the tops are no longer wet. The tops of the cookies will still look soft but not wet. Remove from oven and let cool completely on the tray before transferring to a wire rack.
How to Store
Store leftover strawberry chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying at room temperature.
Leave a Reply