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White Chocolate Strawberry Cookies - J Dub By Design™

Strawberry White Chocolate Cookies

  • Author: Jennifer Williams
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 1 dozen 1x


Here’s a great spring/summer cookie you will bake over and over again!


  • 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 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 two 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 again 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 the 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.


  • If you do not have self rising flour on hand, you can add 3 1/4 t baking powder to 2 1/4 cups self rising flour and follow the directions as usual.
  • Instead of chopping the strawberries, sometimes I only slice them.  This gives me bigger chunks of strawberry throughout the cookie.
  • You can bake the cookie longer if you desire, it just want be as cake like in texture.
  • Category: Cookies
  • Cuisine: American

Keywords: strawberry, whit chocolate