Strawberry Chocolate Chip Cookies are super soft cookies loaded with mini chocolate chips that are sweet and tasty! They are a fun strawberry sugar cookie twist on classic chocolate chip cookies and are perfect for Valentine's Day, baby showers, and birthdays!
Adorable strawberry cookies are super sweet and so easy to make!
These pink cookies are perfect for Valentine's Day, gender reveals, or birthday parties, and, they're ready in less than 30 minutes.
The BEST part is these cookies are flavored with Freeze Dried Strawberries which are so easy to find at Walmart!
A lot of recipes for strawberry cookies use a strawberry cake mix and don't get me wrong, I'm totally not against cake mixes in cookies.
I love cake mix cookies just as much as the next busy gal. My Red Velvet Chewy Chocolate Chip Cookies and these Brownie Mix Chocolate Cookies are just two of my favorites that use cake mixes!
I tried these strawberry cookies with a cake mix, but I just preferred these homemade cookies from scratch. They're still easy to make, but the taste is superior!
For more pink cookie inspiration, check out my Unicorn Cookies, these colorful Neopolitan Cookies, and my fresh Strawberry Lemonade Bars!
Shopping List
Wet Ingredients. Butter, Strawberry Extract, Egg, Vegetable Oil
Dry Ingredients. All-Purpose Flour, Granulated Sugar, Powdered Sugar, Baking Soda, Freeze Dried Strawberry Powder
Chocolate. Mini Chocolate Chips
How to Make Strawberry Chocolate Chip Cookies
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicone mat.
Cream together softened Butter and Granulated Sugar in a large bowl, scraping down the sides of the bowl as needed until the mixture is light and fluffy.
Add the large Egg and Strawberry Extract and continue to cream together.
Gradually drizzle Vegetable Oil into the mixture and add Powdered Sugar. Scrape the sides of the bowl as needed and mix the ingredients together.
Using a food processor crush freeze-dried strawberries making a fine powder with only small bits of dried strawberries remaining. I find about ⅔ cup of sliced freeze-dried strawberries will yield about ¼ cup of crushed powder that you will need for this recipe.
Add the dry ingredients of All Purpose Flour, Baking Soda, Cream of Tartar, and crushed Freeze Dried Strawberries to the butter mixture. Mix to combine but do not over-mix.
Stir in the Mini Chocolate Chips by hand.
Use a medium cookie scoop size #50 for these cookies.
Scoop cookie dough and place on a parchment-lined baking sheet about 2 inches apart. Add some extra chocolate chips on top of the cookie dough balls. This way, you will definitely have chocolate chips on top of your cookies that look so tasty!
Bake at 350 F Degrees for 7-9 minutes. Do not overbake. Edges will be set when done.
Allow cookies to cool on the baking sheet for a few minutes before moving them to a wire cooling rack to cool completely.
Storage & Freezing
Storage: Store strawberry chocolate chip cookies in an airtight container or Ziploc bag for up to 7 days. Allow the cookies to cool to room temperature before storing them. Cookies are generally always best if enjoyed within 2-3 days.
Freezing: These cookies can be stored in a sealed container and frozen for up to 3 months. Place a piece of parchment paper between each cookie to prevent them from sticking.
Substitutions & Variations
Vanilla. For a more subtle strawberry flavor, use vanilla extract instead of strawberry extract in these cookies. If you do this, you may want to add a drop or two of red food coloring to give them more of a pink color.
Berries. Use freeze-dried raspberries or freeze-dried blueberries in place of the strawberries for a different flavor variation.
Topping. Top these cookies with a drizzle of melted chocolate or white icing, or add a drop or two of pink food coloring to the icing for an extra fancy pink finish!
Butter. I use salted butter in my recipes, but if you use unsalted butter, just add a pinch of salt to the cookie dough.
Pro Tips
What makes a cookie truly good? Does it have a soft center and crispy edges, and is it chewy? Each of these components makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is unavailable, stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop #50 in these photos.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Strawberry Chocolate Chip Cookies recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It helps me to make even more yummy cookie recipes for you!
More Fruity Cookie Recipes
- Lemon Cheesecake Bars
- Easy Watermelon Cookies
- Fruit Pizza Cookies
- Cranberry Bars
- The BEST Mango Cookies
- Lemon & Blueberry Cookies
Strawberry Chocolate Chip Cookies
Ingredients
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Powdered Sugar 65g
- ¼ cup Vegetable Oil
- 1 Egg Large
- 1¾ cup All Purpose Flour 210g
- ¼ cup Freeze Dried Strawberry about ⅔ cup dried pieces. Finely crushed 30g
- ½ teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- 1 teaspoon Extract Strawberry
- 1 cup Mini Chocolate Chips
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper or silicone mat
- Cream together softened Butter and Granulated Sugar, scraping down the sides of the bowl as needed until the mixture is light and fluffy
- Add the large Egg and Strawberry Extract and continue to cream together.
- Gradually drizzle Vegetable Oil into the mixture and add Powdered Sugar. Scrape the sides of the bowl as needed and mix the ingredients together.
- Using a food processor crush freeze-dried strawberries making a fine powder with only small bits of dried strawberries remaining. I find about ⅔ cup of sliced freeze-dried strawberries will yield about ¼ cup of crushed powder that you will need for this recipe.
- Add the dry ingredients of All Purpose Flour, Baking Soda, Cream of Tartar, and crushed Freeze Dried Strawberries to the butter mixture. Mix to combine but do not over-mix.
- Stir in the Mini Chocolate Chips by hand.
- Use a medium cookie scoop size #50 for these cookies. Scoop cookie dough and place on a parchment-lined baking sheet about 2 inches apart.
- Bake at 350 F Degrees for 7-9 minutes. Do not overbake. Edges will be set when done.
- Allow cookies to cool on the baking sheet for a few minutes before moving them to a wire cooling rack to cool completely.
Notes
- Store strawberry chocolate chip cookies in an airtight container or Ziploc bag for up to 7 days. Allow the cookies to cool to room temperature before storing them. Cookies are generally always best if enjoyed within 2-3 days.
- Freezing: These cookies can be stored in a sealed container and frozen for up to 3 months. Place a piece of parchment paper between each cookie to prevent them from sticking.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
cynthia Lazaroff
Cannot seem to find mini milk chocolate chips are semi-sweet o.k.?
Rebecca Johnston
Yes, Mini Semi Sweet Chocolate Chips!