There may be some people who won’t agree with this… but these cookies top even the coveted chocolate covered strawberries people give on special occasions. Make these for special events or just because you want some on the counter every day. This Strawberry Chocolate Chip Frosted Cookie recipe is a completely delicious combo of chocolate and strawberries – freeze dried bursts of flavor. What more could you want?
Mix freeze-dried strawberries with chocolate chips in this delicious cookie dough. Mix and bake. Then after they’ve cooled frost them with your favorite homemade chocolate or vanilla frosting. Immediately sprinkle with even more freeze-dried strawberries for a burst of flavor with every single bite.
This recipe includes half shortening with half butter to give it a little loftier look. You can still make with all butter, either way they are delish!
This recipe makes about 2-4 dozen cookies, depending on how large you scoop them.
Preheat your oven to 350 a few minutes before you’re ready to bake.
Prep your baking pans:
Line the pan(s) with parchment paper to save time on cleanup.
Gather up the Ingredients:
½ C Butter
½ C Shortening, white
¾ C Sugar
¾ C Brown sugar
2 Eggs
2 t Vanilla extract
3 C Flour
1 t Baking soda
1 t Salt
2 t Cornstarch
½ C Strawberry, freeze-dried, crushed
1 C Chocolate chips, semi-sweet
1 C Chocolate chunks, semi-sweet
Extra freeze-dried strawberry crumbs and pink sugar for topping after baking.
Make and Bake:
-In an electric mixing bowl, beat the butter, shortening and sugars together until smooth and fluffy.
-Add the eggs one at a time to beat in until combined.
-Stir in the vanilla extract to combine.
-Sift in the flour, baking soda, salt and cornstarch until combined. Do not overmix. Be sure to scrape down the sides to get everything mixed in.
-Stir in the freeze-dried strawberries (the ½ cup is after they have been crushed, not before crushing), chocolate chips, chocolate chunks and the crushed golden Oreos.
-Scoop out 1-2 T round cookie dough balls and place on the parchment paper lined baking pans. Leave them rough around the edges or roll them between your hands to make them perfectly round.
-Bake at 350F degrees for 8-12 minutes until light golden. I check and rotate the pans 180 degrees at the 8-minute mark since my oven bakes a little cooler on one end.
-Remove from oven when done and allow the cookies to cool on the pans for 10 minutes.
-Cool completely on a rack. Chill in the frig for a few minutes if you’re in a hurry for the chocolate to harden or if you need to package them.
Frosting adds a space for more freeze-dried strawberry flavor:
-Mix up your favorite white or almond flavored frosting and swirl spread or pipe it on top of all the cookies. Mix some finely ground freeze-dried strawberries in the frosting.
-Sprinkle more freeze-dried strawberry crumbles on top while the frosting is still damp for another burst of strawberry flavor. You may want to lightly press them onto the cookie.
Storage:
-Store in an airtight container at room temp for up to 5 days.
-To freeze, store in an airtight container for up to a month.
-If you want to make the cookie dough ahead, scoop the dough balls (without the freeze-dried strawberry crumbs on top) and place on a parchment paper lined pan. Freeze, the cookie dough balls in an airtight container for up to a month. To thaw, place them in the refrigerator overnight or at room temp for a few minutes, still in the airtight container, before baking them according to directions above.
These Strawberry Frosted Chocolate Chip Cookies with freeze-dried strawberry crumbs combined with chocolate chips offer up a flavor burst with every single bite. Whoever you share these special summer time strawberry cookies with, “Bake your own Memories!”