Strawberry White Chocolate Cookies
These strawberry white chocolate chip cookies are easy to make and simply delicious. Packed with swirls of strawberry jam and white chocolate chips in every cookie, these are a nice treat to look forward to.
Servings: 36 cookies
Calories: 91kcal
Cost: Recipe $3.57 / Serving $0.10
Ingredients
- ½ cup unsalted butter, softened ($0.99)
- 1 cup granulated sugar ($0.36)
- 1 large egg ($0.15)
- 1 teaspoon vanilla extract ($0.03)
- 1 ½ cups all-purpose flour ($0.20)
- ½ teaspoon baking soda ($0.01)
- ¼ teaspoon baking powder ($0.01)
- ½ teaspoon salt ($0.01)
- 1 cup white chocolate chips ($1.31)
- 5 teaspoons strawberry jam ($0.50)
Instructions
- Prep. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- Cream base. In a large bowl, cream the unsalted butter and granulated sugar with an electric mixer until light and fluffy.
- Add wet ingredients. Mix in the egg and vanilla extract until fully combined.
- Combine. Add the flour mixture in two additions, mixing on low speed until just combined and no flour streaks remain.
- Mix-ins. Fold in the white chocolate chips until evenly distributed.
- Jam swirl. Dollop the strawberry jam over the dough and gently swirl with a wooden spoon. Do not overmix.
- Portion. Scoop dough using a 1 ½ to 2 tablespoon cookie scoop and place on the prepared baking sheet, spacing cookies at least 2 inches apart.
- Bake. Bake for 8 to 10 minutes, until the edges are set and the tops are no longer glossy. Cookies will look slightly underbaked and puffy.
- Cool. Let cookies rest on the baking sheet for 5 to 10 minutes to set, then transfer to a wire rack to cool completely.
Notes
- Baking tips. Space cookies well and use parchment paper to prevent sticking. Chill dough if reduced spread is desired.
- Doneness. Bake until edges are set and tops lose their shine. Avoid overbaking.
- Storage. Store in an airtight container at room temperature for 3 to 4 days.
- Freezing. Freeze baked cookies or portioned dough balls. Freeze solid first, then transfer to an airtight container.
Nutrition
Serving: 1cookie | Calories: 91kcal | Carbohydrates: 12.4g | Protein: 1g | Fat: 4.3g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.2g | Cholesterol: 12.9mg | Sodium: 56.6mg | Potassium: 29.1mg | Fiber: 0.2g | Sugar: 8.4g | Vitamin A: 24.2IU | Calcium: 14.8mg | Iron: 0.3mg
