Strawberry and Cream with White Chocolate Cookies
Strawberry and Cream with White Chocolate Cookies is a perfect blend of strawberries, cream cheese, and white chocolate chips in every bite. Happy Valentine's Day!
Servings: 33 cookies
Calories: 154kcal
Ingredients
STRAWBERRY JUICE
- 10 (10) Fresh strawberries Hauled and quartered
- 1 Tablespoon (1 Tablespoon) Strawberry apple juice
COOKIE DOUGH
- ½ cup (113.5 g) Butter unsalted room temperature
- 8 ounces (8 ounces) Cream Cheese soft
- 1 ½ cups (300 g) Sugar white
- 1 (1) Egg
- ⅓ cup (48 g) Strawberry juice
- ½ teaspoon (0.5 teaspoon) Strawberry extract
- 2 ½ cups (312.5 g) All-purpose flour
- 1 ½ teaspoon (1.5 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- 1 (1) drop Rosy Pink Coloring gel
- ½ cup (90 g) White chocolate chips mini or regular
TOPPING
- ½ Tablespoon (0.5 Tablespoon) Freeze dried strawberry crushed into powder
- 2 Tablespoon (2 Tablespoon) Powdered sugar
Instructions
STRAWBERRY JUICE
- Cut the tops off and haul 10 large strawberries. Cut them into quarters and add them to a container. I used an Immersion blender, but you can use a food processor. Add 1 tablespoon of the strawberry apple juice (I got mine at Wegmans) to the quartered strawberries and puree them. Strain the strawberry puree through a strainer; I only want the strawberry juice with no pulp.
COOKIE DOUGH
- Weigh or measure the sugar into a bowl and set aside. In another bowl, weigh or measure the flour, baking powder, and salt, running a whisk through to blend.
- Add the butter and cream cheese to a mixer bowl and mix on medium speed until they are blended about 2 minutes. Add the sugar and mix for 3 minutes. This will depend on how cold your butter and cream cheese were when you added them to the mixing bowl. If they were cold, it would take an extra minute or two. Next, add the strawberry extract, strawberry juice, and the egg. Mix for a minute until it has been incorporated into the cookie dough.
- At this point, I stopped the mixer and scraped down the sides and across the bottom. Turn the mixer to a low speed and slowly add the flour mixture. I usually scraped down the sides and across the bottom again to get all the flour down off the sides and then turned the mixer on for another 30 seconds to ensure all the flour was absorbed. Add 1 drop of Rosy Pink food coloring gel and mix the pink gel through the dough. Add the white chocolate chips and blend through. Cover and refrigerate for 2 hours.
- Preheat the oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper, setting them aside. Add 12 scoops to a cookie sheet pan using a medium cookie scoop. Bake for 11-13 minutes. You want to make sure they are not shiny on top. Leave them on the cookie pan for a minute or two before moving them to a cooling rack.
TOPPING
- I purchased a bag of freeze-dried Crispy Fruit strawberries with four smaller bags inside. Each inner bag was 12 grams each, which was all I needed for the topping. Add one bag to a plastic baggie that seals tight at the top. Let out as much air as you can before sealing. Take a rolling pin and roll over the bag until the strawberries are like dust. Take a strainer and sieved the baggie contents to capture pieces that did not crush. You only need ½ tablespoons to 2 tablespoons of powdered sugar.
- Add the mixture to a small strainer and lightly tap on the sides to get the desired amount on top of each cookie. This is just an added strawberry taste, but it is worth it.
Nutrition
Calories: 154kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 70mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg