Strawberry Chocolate Chip Cookies Recipes
STRAWBERRY CHOCOLATE CHIP COOKIES
Fewer things go better together than strawberries and chocolate, which is why these chewy Strawberry Chocolate Chip Cookies are the perfect dessert.
Provided by Krissy Allori
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400° F.
- In small bowl, mix flour, baking soda, and salt.
- In the bowl of your stand mixer with the paddle attached, beat butter, sugar, and vanilla on medium speed until well blended. Beat in egg, mixing well. Add flour mixture, and beat slowly to incorporate, then faster to blend well. Stir in chocolate chips and freeze dried strawberries.
- Drop batter in heaping tablespoons portions about 2 inches apart on parchment lined baking sheets.
- Bake in preheated oven until edges of cookies are brown, about 8 to 10 minutes.
- Let cookies cool on pan about 5 minutes, then transfer to cooling racks with a spatula. Serve warm or cool. Store in airtight container, or freeze for longer storage.
Nutrition Facts : Calories 222 kcal, Carbohydrate 33 g, Protein 2 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 81 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
STRAWBERRY CHOCOLATE CHIP COOKIES
Strawberry Chocolate Chip Cookies- These homemade Strawberry Chocolate Chip cookies are loaded with fresh strawberries and milk chocolate chips.
Provided by Alyssa Rivers
Number Of Ingredients 11
Steps:
- Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
- In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
- Add eggs one at a time, mixing between each egg.
- Add flour mixture and mix until just combined. DO NOT OVERMIX!
- Using a spatula, stir in fresh strawberries and chocolate chips until combined.
- Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
- Bake for 10 minutes, rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges.
- Immediately after taking cookies out of the oven, place additional chocolate chips on top of cookies and let cool for 5 minutes on baking sheet before moving them to a wire rack.
Nutrition Facts : Calories 213 kcal, Carbohydrate 30 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 153 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
STRAWBERRY-WHITE CHOCOLATE CHIP COOKIES
Chewy chocolate chip cookies with the amazing addition of crushed, freeze-dried strawberries.
Provided by Tricia
Time 35m
Yield 32
Number Of Ingredients 12
Steps:
- Place a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Crush freeze-dried strawberries to a fine consistency.
- Sift flour, baking soda, salt, and baking powder together in a bowl.
- Beat butter, brown sugar, and white sugar together in a larger mixing bowl until fluffy. Add eggs, crushed strawberries, vanilla extract, and strawberry extract. Mix in dry ingredients in three additions, adding white chocolate chips with the last addition.
- Scoop cookies with a 1 1/2 tablespoon-sized scoop and place onto the prepared baking sheets, 2 inches apart.
- Bake in the preheated oven until lightly golden, about 14 minutes. Remove from the oven and let cool on the cookie sheets for 3 to 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 26.1 g, Cholesterol 29.3 mg, Fat 10.1 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 140.8 mg, Sugar 16.2 g
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- Preheat oven to 350°F (177°C). Line large baking sheet with parchment paper or silicone baking mat. Set aside.
- In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the chocolate chips.
- Drop rounded balls of dough, about 2 Tablespoons each, onto prepared baking sheet. Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired. Make sure the balls of dough are taller than they are wide. See here for more details.
- Bake for 10 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.
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