Strawberry Chocolate Chip Cookies Recipe

a group of cookies with strawberries on a wooden board.

Strawberry Chocolate Chip Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 12

Chill Time: 10

Total Time: 37

Servings: cookies

Calories: 147kcal

Author: Becky Hardin

These strawberry chocolate chip cookies are studded with dried strawberries and milk chocolate chips. They're perfectly sweet, chewy, and fruity!

Print Recipe

US Customary - Metric

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

*Use dehydrated strawberries (like the texture of raisins) for this recipe, not freeze-dried strawberries. I got mine from Nuts.com.

**You can also change the chocolate chips out for dark, semisweet, white, or even cream cheese chips!

Tips:

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.

Storage: Store 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.

Nutrition