White Chocolate Strawberry Cookies
These White Chocolate Strawberry Cookies are soft, chewy, and bursting with sweet strawberry flavor. Each cookie is stuffed with a gooey marshmallow center, then drizzled with melted white chocolate and topped with crushed freeze dried strawberries for an extra touch of sweetness and crunch.
Equipment
- 9x13 Baking Sheet
- Parchment Paper
- Mixing Bowls
- Sifter
- Rubber Spatula
- Hand/Stand Mixer
Ingredients
- 1 cup unsalted butter softened
- ¼ cup brown sugar
- 1 cup white granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ teaspoon strawberry extract
- 1 teaspoon pink food dye
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Jumbo Marshmallows
Topping
- ½ cup white chocolate melting chips
- ½ cup freeze-dried strawberries crushed
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper and set aside.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg, vanilla extract, strawberry extract, and pink food dye until evenly combined.
- Sift in the flour, baking soda, baking powder, and salt into the wet ingredients
- Fold together with a rubber spatula until a soft dough forms.
- Cut jumbo marshmallows in half.
- Scoop 2 tablespoons of dough, flatten slightly, place a marshmallow half in the center, and cover with another small piece of dough.
- Seal edges, roll into a smooth ball, and place on the prepared baking sheet, spacing 2 inches apart.
- Bake for 11-12 minutes until edges are set and tops are slightly cracked.
- Let cookies cool on the baking sheet for a couple minutes, then transfer to a wire rack.
- Melt white chocolate chips and drizzle over the cookies.
- Sprinkle crushed dried strawberries on top.
- Let sit before serving and enjoy!
