Strawberry Shortcake is good on it’s own, but put that in cookie form and these Strawberry Shortcake Cookies are a whole new world of deliciousness! Chopped strawberries, crushed up graham crackers with extra white chocolate chips added in makeup all the flavors and texture you love about strawberry shortcake into one amazing cookie.
Strawberry Shortcake Cookies
Strawberry Shortcake Cookies are the strawberry shortcakes of your dreams. No need to get out all the biscuits and strawberries and whipped cream, because we’re going to put it all in one delicious cookie.
The base cookie dough is a classic vanilla cookie dough that I use in most of my recipes! With butter, brown sugar, sugar, and vanilla, this cookie base is already off to a good start!
Then I mix in crushed graham crackers adn white chocolate chips to build that strawberry shortcake flavor as well as texture!
I top the cookie dough with a few strawberries before I bake them in the oven. You end up with a cookie loaded with sweetness from the strawberries, creaminess from the white chocolate chips and a little crunchy from the graham crackers!
It’s a total win in a single cookie!
There’s two different types of strawberries you could use for this recipe: fresh strawberries or freeze-dried strawberries.
If you are going to use fresh strawberries, they will be a little bit sweeter, but they do add extra moisture in the recipe. I used fresh strawberries for this recipe because I like the flavor a little bit better. In order to control the moisture of the strawberries, I like to cut them up, then lay them on a paper towel for about 15 minutes. This helps draw the excess moisture from the strawberries. Then I take another paper towel and blot out the extra moisture from the top before I add them to the cookie dough.
Using fresh strawberries does require a few extra steps, so if you don’t feel like you want to deal with all that, you can use freeze-dried strawberries.
Freeze-dried strawberries are a great alternative for adding strawberry flavor without dealing with extra moisture. If you’ve never had one, it’s basically the chip form of a strawberry, a process where they lower the temperature of the strawberry then pull out the extra moisture by collecting the water vapors through a high pressure vacuum.
The ending result is a crispy, flavorful fruit chip essentially. I love the flavor that it adds to baked goods but they can sometimes end up being a little tart, so keep that in mind when you’re baking with them!
- Brown Sugar
- Baking Soda
- Baking Powder
- Graham Crackers
- White chocolate
These Strawberry Shortcake Cookies have to be one of my new addictions. The strawberry is so sweet and fruity, it’s the perfect springtime cookie!
Not to mention, I’ll use any excuse to add white chocolate to anything.
P.S. Looking for more delicious cookie recipes? Try out these Fluffernutter Cookies! Peanut butter and marshmallow come together in one holy matrimony of a cookie.
Strawberry Shortcake Cookies
- 1 stick Butter
- 1/2 cup Sugar
- 1/2 cup Brown Sugar packed
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 Egg
- 2 teaspoons Vanilla
- 1 1/2 cups Flour
- 4 Graham Crackers crushed
- 6 large Strawberries chopped
- 1/2 cup White chocolate
- Preheat the oven to 350 degrees.
- Slice up strawberries into small pieces and lay on a paper towel to absorb extra moisture for about 15 minutes.
- Cream together butter, brown sugar and sugar.
- After the sugar has been fully incorporated, add in the egg and vanilla extract.
- Then add in flour, baking soda, baking powder, and salt.
- Place graham crackers in a plastic bag and crush into small pieces.
- Add graham cracker crumbs and white chocolate chips to the dough.
- Using a small cookie scoop, scoop out the dough, gently press down slightly.
- Pat off strawberries with a paper towel then place a few on top of the cookie dough.
- Place on a baking sheet and bake for about 15 minutes
- Let cool and enjoy!