Strawberries despite their ubiquitous presence in the dessert world are surprisingly under utilized in the cookie world. We can put a man on the stinkin moon but we don’t have more strawberry based cookies?! I mean you literally put Raisins..RAISINS THE TRASH OF THE DRY FRUIT WORLD.. in cookies, but no strawberries?! Imagine this, you bite into an oatmeal cookie and rather than find a disgusting shriveled up raisin in your mouth, you bite into a wonderful dried strawberry that’s gushing with flavor. The oatmeal cookie currently one of the most delicious cookies in the world is being hampered by it’s terrible partner in crime, the raisin! Somehow this all became a raisin bashing fest, but I don’t care, I run the show here.
Anyways, back to strawberry cookies.
There are a few ways you can go about getting more strawberries into your cookie life, one is to use fresh strawberries (which run the risk of ruining your cookies by exploding or just not being sweet enough), two is to use dried strawberries which…future post, and three which is to use strawberry jam!
These strawberry jam filled white chocolate chunk cookies are the end result of a night where you get the bright idea that you want to make white chocolate cookies because of your abundance of white chocolate. The final product was a delicious mixture of buttery cookie, smooth white chocolate, and flavorful & fruity strawberry filling. It’s basically heaven in a bite, alright?
*I used my old chocolate chip cookie recipe, because why mess with a good thing? The trick to making these truly delicious and chewy is to pull them out before you normally would for cookies and throw the cookies (sheet and all) in the fridge. This will allow it to solidify yet still remain soft and delicious.
Ingredients
1 3/4 Cups All-Purpose Flour
1/2 Tsp. Baking Soda
14 Tbsp. Unsalted Butter
3/4 Cup Packed Dark Brown Sugar (use fresh brown sugar, not dry)
1/2 Cup Granulated Sugar
1 Egg plus 1 large yolk
2 Tsp. Vanilla Extract
1 Tsp. Salt
1 1/4 Cups of White Chocolate Chips or Chunks (I used some white chocolate bars that I cut up into chunks, I think chunks melt better, but that’s just me.)
(Per Cookie 1 tsp. of Strawberry Jam, you really have to eyeball this, too much jam and you’ll have a mess on your hands, too little and you will just have a white chocolate cookie)
Method
Step 1- Preheat the oven to 375F. Line 2 baking sheets with parchment paper
Step 2- Mix the flour and baking soda together in a bowl and set aside.
Step 3- Melt 10 tablespoons in a skillet (not a non-stick skillet it can make it difficult to see when the butter is sufficiently browned). Melt the butter until it’s dark golden brown (1 to 3 ) minutes.
Step 4- Once it’s browned, set it aside and then add the remaining tablespoons of butter and stir until completely melted.
Step 5- Add the brown sugar, regular sugar, vanilla, and salt to the butter, mix it until it’s fully incorporated. Then add the egg and the yolk, mix it until it’s completely mixed together and smooth.
Step 6- Once that is completely smooth and shiny, stir in the flour mixture until it’s all mixed consistently.
Step 7 -So in order to get the strawberry jam to not be a mess, take about a tablespoon and a half of dough, roll it flat, then add a tsp. of the jam, then put another tablespoon and a half of dough over it to seal it, you’ll have to eyeball it to get it to work, it’s an inexact process.
Step 8- Space them 2 inches apart on the prepared sheets.
Step 9- Then bake one sheet at a time until they are golden brown, puffy, and the edges have set (you want the center to be soft). Cook for about 9 to 12 minutes, 9 if you want super soft, 12 if you want more crunch. If you’re living dangerously at 9 I advise that once you take them out of the oven throw them in the fridge with the cookie sheet or the freezer to help solidify the whole thing.
Step 10 – Stuff your face!
- 1 3/4 Cups All-Purpose Flour
- 1/2 Tsp. Baking Soda
- 14 Tbsp. Unsalted Butter
- 3/4 Cup Packed Dark Brown Sugar (use fresh brown sugar, not dry)
- 1/2 Cup Granulated Sugar
- 1 Egg plus 1 large yolk
- 2 Tsp. Vanilla Extract
- 1 Tsp. Salt
- 1 1/4 Cups of White Chocolate Chips or Chunks (I used some white chocolate bars that I cut up into chunks, I think chunks melt better, but that’s just me.)
- (Per Cookie 1 tsp. of Strawberry Jam, you really have to eyeball this, too much jam and you’ll have a mess on your hands, too little and you will just have a white chocolate cookie)
- Step 1- Preheat the oven to 375F. Line 2 baking sheets with parchment paper
- Step 2- Mix the flour and baking soda together in a bowl and set aside.
- Step 3- Melt 10 tablespoons in a skillet (not a non-stick skillet it can make it difficult to see when the butter is sufficiently browned). Melt the butter until it’s dark golden brown (1 to 3 ) minutes.
- Step 4- Once it’s browned, set it aside and then add the remaining tablespoons of butter and stir until completely melted.
- Step 5- Add the brown sugar, regular sugar, vanilla, and salt to the butter, mix it until it’s fully incorporated. Then add the egg and the yolk, mix it until it’s completely mixed together and smooth.
- Step 6- Once that is completely smooth and shiny, stir in the flour mixture until it’s all mixed consistently.
- Step 7 -So in order to get the strawberry jam to not be a mess, take about a tablespoon and a half of dough, roll it flat, then add a tsp. of the jam, then put another tablespoon and a half of dough over it to seal it, you’ll have to eyeball it to get it to work, it’s an inexact process.
- Step 8- Space them 2 inches apart on the prepared sheets.
- Step 9- Then bake one sheet at a time until they are golden brown, puffy, and the edges have set (you want the center to be soft). Cook for about 9 to 12 minutes, 9 if you want super soft, 12 if you want more crunch. If you’re living dangerously at 9 I advise that once you take them out of the oven throw them in the fridge with the cookie sheet or the freezer to help solidify the whole thing.
- Step 10 – Stuff your face!
