Bready or Not Original: Chewy Honey Strawberries and Cream Cookies
These Chewy Honey Strawberries and Cream Cookies are my own invention inspired by these soft-dried strawberries I found at Costco. (They are also on Amazon for a much higher price. Affiliate link.)
If you love strawberries AND cookies, welcome to the recipe of your dreams. My base chewy honey cookie recipe has ingredients swapped out to make this work.
Chopped up (I used kitchen shears) soft-dried strawberries are distributed throughout the dough. White chocolate chips are the fantastic accompaniment that is easy to find, but I also tried this recipe again using some limited edition Hershey’s Cream Cheese Chips, which delivered an even richer flavor.
Who knows where or how long these chips will be available, but if you can find them, use them in this recipe or any other good chocolate chip cookie recipe.
Like my other variations of this base recipe, these cookies will keep for weeks in a sealed container.
PrintBready or Not Original: Chewy Honey Strawberries and Cream CookiesA perfect recipe for strawberry lovers! Soft-dried strawberries pair with white chocolate chips within a honey-enriched dough. These cookies are soft, chewy, and luscious.Course Dessert, SnackKeyword chocolate, cookies, strawberriesAuthor Beth CatoEquipmentplastic wraptablespoon or teaspoon scoopbaking sheetIngredients3/4 cup unsalted butter (1 1/2 sticks) softened1/2 cup light brown sugar packed1/2 cup white sugar2 Tb honey1 large egg room temperature1 Tablespoon vanilla extract1 cup bread flour1 cup all-purpose flour2 teaspoons cornstarch1 teaspoon baking soda1/2 teaspoon salt1 cup white chocolate chips or Hershey's Cream Cheese Chips3/4 cup soft-dried strawberries choppedInstructionsIn a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt. Sift together.Slowly stir together the wet ingredients and flour mix until just combined. Fold in the white chocolate chips and strawberries pieces. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheet for 10 to 15 minutes before moving to a rack to cool completely.Stored cookies will keep in a sealed container, between waxed paper or parchment layers, for weeks. They are excellent for travel or shipping.OM NOM NOM!
