Strawberry-White Chocolate Chip Cookies

I’ve always wanted to try strawberry cookies. Freeze-dried strawberries are perfect with creamy white chocolate in these summery tasting cookies.


Strawberry-White Chocolate Chip Cookies
original recipe

1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla extract
2 large eggs
3 cups flour
1 tsp. baking soda
1 tsp. salt
7 oz. white chocolate, chopped (I used one box of Baker’s white chocolate)
1 cup  freeze-dried strawberries

Beat butter until creamy.  Add sugars and beat until fluffy.  Add the eggs one at a time, beating well after each addition. Add the vanilla and beat. Whisk together the flour, baking soda, and salt. Add to the creamed mixture in several additions; mix well. Fold in the strawberries and the white chocolate.

Drop by tablespoonfuls onto a well greased cookie sheet. (I lined my sheets with parchment paper.) Bake at 350 degrees F for 8-10 minutes, or until cookies are lightly golden. Remove the cookies from the cookie sheet and let cool on a wire rack.

Store in an airtight container. Makes 2 1/2-3 dozen cookies.

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  1. Butter powder! I’m from Utah and I’ve never heard of such a thing. I agree with Hannah, their packaging is fantastic. I’ll have to do some more research on this company. It sounds really useful. I wonder if it’s cost effective too?

  2. Have you ever bought canned butter? I bought some on my last trip to Utah for my food storage. The shelf life is only about a year I think, not as long as the powdered butter. I haven’t opened a can yet to try it.

  3. Oh! You lucky you, I would have loved to try all these products! Too cool!
    See… this is working, now I’m totaly curious to find out more about this brand! Nice work, Lindsey!

  4. We LOVE shelf reliance. In the middle of a crazy day if I run into my food storage room to grab something – seeing my shelves from them just makes me instantly happy.

    We have a bunch of the freeze dried food too – I think it’s so much more cost effective, since it doesn’t need to be rotated very often. An added benefit is that it’s so much lighter when you need to move things around!

    Even though we’re “into” food storage and have purchased from Shelf Reliance – I have never heard of butter powder. I’m going to have to try it!

  5. Wow…that’s really neat! I wish I’d had some after hurricane Ike when every grocery store was out of butter for a week or more. Our butter had been thrown out due to loss of power and I was chomping at the bit to bake again! Very cool to have on hand!

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