Bready or Not Original: Chewy Honey Strawberries and Cream Cookies
A perfect recipe for strawberry lovers! Soft-dried strawberries pair with white chocolate chips within a honey-enriched dough. These cookies are soft, chewy, and luscious.
Course: Dessert, Snack
Keyword: chocolate, cookies, strawberries
Author: Beth Cato
Equipment
plastic wrap
tablespoon or teaspoon scoop
baking sheet
Ingredients
3/4cupunsalted butter (1 1/2 sticks) softened
1/2cuplight brown sugar packed
1/2cupwhite sugar
2Tbhoney
1large egg room temperature
1Tablespoonvanilla extract
1cupbread flour
1cupall-purpose flour
2teaspoonscornstarch
1teaspoonbaking soda
1/2teaspoonsalt
1cupwhite chocolate chips or Hershey's Cream Cheese Chips
3/4cupsoft-dried strawberries chopped
Instructions
In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.
In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt. Sift together.
Slowly stir together the wet ingredients and flour mix until just combined. Fold in the white chocolate chips and strawberries pieces. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.
When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.
Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheet for 10 to 15 minutes before moving to a rack to cool completely.
Stored cookies will keep in a sealed container, between waxed paper or parchment layers, for weeks. They are excellent for travel or shipping.