Description
These Strawberry Milkshake Cookies combine the sweetness of strawberry puree with white chocolate chips, creating soft, flavorful cookies reminiscent of a creamy strawberry milkshake. Perfectly baked to maintain a soft center with lightly golden edges, these cookies are garnished with crushed freeze-dried strawberries for an extra burst of fruity flavor and texture.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup strawberry puree (fresh or frozen)
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Additional Ingredients
- 1 cup white chocolate chips (optional)
- ½ cup crushed freeze-dried strawberries (for garnish)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate moisture, followed by the vanilla extract for enhanced flavor, mixing well until fully combined.
- Incorporate Strawberry Puree: Gently fold in the strawberry puree until the dough mixture is smooth and uniform, giving the cookies their signature strawberry flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, which can toughen the cookies.
- Add White Chocolate Chips: If desired, fold in the white chocolate chips to add sweetness and a creamy texture contrast within the cookies.
- Scoop Cookies: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden; the centers may remain slightly underbaked, which ensures a soft and chewy texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely.
- Garnish: Once cooled, sprinkle the tops with crushed freeze-dried strawberries to add a crunchy, fruity finishing touch.
Notes
- For best results, use fresh or properly thawed frozen strawberries for the puree.
- Ensure butter is softened to room temperature to facilitate easier creaming with sugars.
- If you prefer a stronger strawberry flavor, you can add a teaspoon of strawberry extract along with the vanilla.
- White chocolate chips are optional but recommended for a complementary sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze dough balls for up to 1 month to bake fresh cookies anytime.
