Strawberry Chocolate Chip Cookies
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These sweet and delicious strawberry chocolate chip cookies are so easy to make. They’re perfect for sharing with your sweetheart!
I realized this week that I’ve been making the same chocolate chip cookie recipe for fourteen years now! I make these cookies so often that I could basically make them in my sleep. And while the original recipe is pretty much perfect, it’s still fun to play around with different variations. These strawberry chocolate chip cookies are such a delicious twist on the original! They have the absolutely fantastic combination of strawberry and chocolate, all in a soft, chewy, buttery cookie. They are total cookie perfection!
The freeze dried strawberries in these cookies add so much flavor, and they’re much easier to work with than fresh strawberries. They don’t make the cookies soggy or change the texture of the finished cookies. I usually buy my freeze dried strawberries at Trader Joe’s, but I’ve also found them at the grocery store or online. (I’m trying to convince my husband that I NEED a home freeze drying machine, but until I get one I’ll just have to keep buying them from the store. :) ) They’re so tasty that my littles love snacking on them as-is, but I think they’re so fun to bake with!
These strawberry chocolate chip cookies are the perfect Valentine’s Day treat!
Strawberry Chocolate Chip Cookies
Print Recipe
Ingredients
- 12 ounces butter melted
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
- 1 1 ounce bag freeze dried strawberries
Instructions
- Preheat the oven to 350. Line two baking sheets with parchment or silicone liners.
- In a large bowl, stir together the butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla, and mix well. Add the flour, baking soda, and salt, and stir to form a soft dough. Fold in the chocolate chips and freeze dried strawberries.
- Scoop the dough onto the prepared baking sheets using a large cookie scoop. Bake 12-13 minutes, until lightly browned but still soft on the inside. Let cool for 5-10 minutes before moving to a cooling rack.
