Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter (I usually use salted), softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups + 2 tablespoons flour, (if you have a scale, it should measure 7.3 ounces or 206 grams – if you do not have a scale, measure by spooning flour into the measuring cup and leveling it off)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2-3/4 cup freeze-dried strawberries
  • 1/2 cup white chocolate chips

Instruction

  • Preheat the oven to 350 degrees F. 
  • Using a stand mixer or an electric hand mixer, combine the butter with the sugars until creamy.
  • Add the egg and vanilla; mix until just combined.
  • Add the flour, baking soda, and salt; mix until just combined.
  • Fold in the white chocolate chips. Crush the strawberry pieces gently by hand, not into powder but just into small chunks. Fold strawberry pieces into the dough.
  • Roll into balls (9-12 total) and bake on a parchment-lined baking sheet for 9-11 minutes depending on the size of your cookies. I usually do this in two batches. At 9-10 minutes, the cookies will be puffed up slightly; you’ll want to let them sit out for a few minutes so they can sink back down and firm up into soft, dense, buttery, delicious little miracle cookies.