This little cookies are so amazingly delicious, you'll fight yourself not to eat a dozen as soon as they come out of the oven! The strawberries from my grocery store and farmers market have been so good this year that I buy a ton, and end up having to freeze -half of them, so I've been looking for good, new strawberry recipes to try and stumbled across this one. I have had strawberries in cake or ice cream or dessert bars, but never in a cookie! Why is that?! It's amazing! They're so springy!

Strawberry White Chocolate Chip Cookies

Prep Time: 20 min. | Cook Time: 15 min. | Servings: 24

Ingredients:
1 1/4 cup all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
1/4 cup unsalted butter, softened
4 oz. cream cheese, softened
3/4 cup sugar
1 egg
1 tsp. vanilla extract
3/4 cup chopped fresh strawberries
2 tbsp. lemon juice
1-2 tbsp. flour
5 oz. white chocolate chips


Preparation Instructions:
Preheat the oven to 350 F and line cookie sheets with parchment paper.

Pour fresh lemon juice over chopped strawberries, drain them after a few minutes. Whisk together 1 1/4 cups all-purpose flour, salt and baking powder and set aside.

Beat butter with sugar and cream cheese until it's light and fluffy. Add egg and vanilla and mix well. Gradually add flour mixture and mix until it's well combined. Stir in white chocolate chips.

Sprinkle strawberries with 1-2 tablespoons flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently into the batter.

Drop heaping tablespoon of batter onto pan leaving an inch space between. Set the cookies in the refrigerator for 5-10 minutes before baking. After refrigerating, bake 13-15 minutes, or until the edges are golden brown. Let them cool a few minutes in the pan then transfer them to a wire rack to cool completely.


Confession: The first time I made these, I used frozen strawberries. They were strawberries that I had bought at the farmers market then had cut up and thrown in the freezer in a Ziploc. I just thawed them, drained them really well and folded them into the batter. I thought they turned out just fine. I also did not refrigerate them before baking, I just didn't have the time. They were very soft and doughy though, so I'm thinking that the quick chill in the fridge would have helped out that situation. The cream cheese makes these so moist and the white chocolate is a nice change from the traditional semi-sweet chocolate chip. Give them a try, I know you'll like them!