Description
A delightful hybrid between a buttery shortcake and a chewy cookie, featuring fresh strawberries and white chocolate highlights.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, diced and dried
- 1/2 cup white chocolate chips
Instructions
- Dice and pat dry the fresh strawberries to remove excess moisture.
- Cream butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually mix in the dry ingredients (flour, baking powder, salt).
- Gently fold in the strawberries and white chocolate chips.
- Chill the dough for at least 30 minutes in the refrigerator.
- Scoop onto lined baking sheets and bake at 350°F for 12-14 minutes.
Notes
Rich in vitamin C from fresh fruit, uses natural flavors, and provides a perfect portion-controlled alternative to traditional cake.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 195 kcal per cookie