Strawberry Cookies

5 from 1 vote

My Strawberry Cookies are the perfect soft and buttery cookie. These are packed with strawberry and chocolate flavor that you will absolutely love.

Prep Time10

Cook Time20

Total Time30

Servings: cookies

Calories: 165kcal

Author: Lisa Longley

Ingredients

2 1/2 cups all purpose flour (300 grams)
1 teaspoon baking soda
1/4 teaspoon salt
14 tablespoons unsalted butter room temperature (197.8 grams)
1/2 cup granulated sugar (99 grams)
3/4 cup packed brown sugar (159.8 grams)
2 eggs
1 teaspoon vanilla extract
1/2 cup strawberries diced (80 grams)
1 cup milk chocolate chips (170 grams)

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
In a large bowl whisk together the flour, baking soda, and salt until fully combined.
2 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt
In a large bowl with a hand mixer or in the bowl of a stand mixer fit with the paddle attachment, beat together the butter and sugars. Beat until light and fluffy, about three to six minutes.
14 tablespoons unsalted butter, 1/2 cup granulated sugar, 3/4 cup packed brown sugar
One at a time, beat in the eggs. Once combined, add in the vanilla extract.
2 eggs, 1 teaspoon vanilla extract
Add the flour mixture. Start the mixer on low. When just beginning to combine, turn the mixer up all the way and mix until the flour is no longer seen, being careful not to over-mix.
Using a spoon, mix in the strawberries and chocolate chips.
1/2 cup strawberries, 1 cup milk chocolate chips
Scoop the cookies with a one and a half tablespoon cookie scoop. Roll into balls. Place 2 inches apart on the prepared baking sheet.
Bake for 10 to 12 minutes or until the edges of the cookies are golden brown, rotating the baking sheet in the middle of the baking time. Remove from the oven and let cool on the baking sheet for two minutes before transferring to wire cooling racks.
After completely cooled, transfer to an airtight container. Store for up to 4 days. For longer shelf life, freeze the cookies in a single layer for a few hours, then transfer to an airtight container (stacking the cookies). Store in the freezer for up to 3 months.

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