Have you tried my Strawberry White Chocolate Cookies yet? This cookie has always been a favorite of mine.

This cookie is extra, EXTRA special as it was the first cookie I baked with David’s son, over 6 years ago.  I have changed the recipe up over the years, and the last version I made was a success only by complete accident.

I had run out of all-purpose flour, refused to drive into town, and gave self-self-rising flour a whirl.  In my opinion, the results were outstanding and therefore, this cookie gets a spot on my blog.


1 1/2 cups chopped strawberries, drizzled in juice of 1 lemon

2 1/4 cups (281 grams) self rising flour ( I use King Arthur)

1 Tablespoon self rising flour reserved for fresh strawberries

1 stick butter (113.5 grams), room temperature

8 ounces cream cheese, room temperature

1 egg, room temperature

1 cup white chocolate chips

1/2 cup (100 grams) sugar

2 tsp vanilla extract


  1. Pre-heat oven to 350 F, and line cookie sheets with parchment paper.
  2. While oven is heating, drain fresh lemon juice from chopped strawberries. Leave strawberries in strainer to continue to drain as you finish mixing other ingredients. 
  3. Beat butter and cream cheese together until creamy.
  4. Next, add sugar and beat, until light and fluffy.
  5. Add egg and vanilla, mix until just incorporated.
  6. Gradually add 2 1/4 cups self rising flour and mix until well combined.
  7. Add in chocolate chips and mix until well combined.
  8. Remove bowl from mixer.
  9. Sprinkle strawberries with 1 Tbsp reserved self rising flour.
  10. Gently fold in strawberries by hand using a large mixing spoon.  Try to completely fold the strawberries into the batter with as few strokes as possible so strawberries are not crushed…Unless you want a pink cookie instead of a white cookie with fresh strawberries.
  11. I use two large spoons (one to scoop and one to scrape dough off other spoon) and scoop cookie dough out of bowl and onto cookie sheets, spaced 2 inches apart.  This is approximately 2 tablespoons of dough. I, personally, want a big cookie.  Feel free to go smaller, but this will change the baking time.  This recipe easily makes 32 huge cookies.
  12. Bake for 11-13 minutes only until edge of bottoms look golden brown.  Do not over-bake.  You will think the cookie is not done, but….
  13. Allow cookies to rest on cookie sheet for an additional 3 minutes. Use spatula to remove cookies from cookie sheet and place on cooling rack to completely cool.  Continue baking additional cookies.
  14. Once cooled completely, store cookies in sealed container in fridge.  You will need to separate each layer of cookies with a layer of parchment paper to prevent sticking. These cookies are unbelievably moist and perfectly sweetened, and yet do not fall apart when you stuff them in your pie hole.

I hope you enjoy my Strawberry White Chocolate Cookies. Let me know what you think!

Lookin for another cookie recipe? Try these.

J Dub’s “Whatever” Cookies are a great cookie for “whatever” holiday you are celebrating. Just switch out the colored M & M’s to match the theme of any holiday.

J Dub’s Butter Pecan Cookies incorporate toasted pecans and browned butter into a cookie that is perfect for fall!

This post does contain affiliate links.  This means if you click on certain links and purchase a product I recommend, I will receive a small commission.  If you don’t feel comfortable with this, you can do a google search (instead of clicking on my links) to find my recommendations.  If you do make a purchase through my links, thank you so much for supporting my website.