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Strawberries and Cream Cookies. These homemade white chocolate cookies are made with browned butter, sweet brown sugar, and two very special ingredients that really make them better than the rest—freeze-dried strawberries and malted milk powder! Every bite is slightly crisp on the edges yet soft and chewy in the center. They’re SO DELICIOUS—the perfect spring and summertime cookie!
It’s strawberry season! We’re entering late spring, and the strawberries are abundant at my local Whole Foods. They look so pretty that I can’t help but want to bake with them!
Like many of us, I love a really great strawberry shortcake or strawberries ‘n cream ice cream bar (my favorite). These sweets always remind me of summertime, which just makes me happy inside! I thought these could be the perfect cookie to share ahead of Mother’s Day this weekend!
Here are the details
Step 1: let’s talk about the butter
For this cookie, I decided to brown only half the butter. I wanted hints of nutty brown butter, but I didn’t want the flavor to compete with the strawberries and cream, either. Browning just one stick of butter is the perfect solution!
I like to use a medium-sized skillet and brown the butter over medium heat. I simply let the butter cook until it bubbles up and foams on top. Then, I turn the heat off and continue to allow the butter to cook in the pan.
Little brown bits will form on the bottom of the pan, those are the nutty little bits that will make your recipes extra delicious.
Step 2: Mix the cookie dough
Once the brown butter has cooled off slightly, mix in the remaining stick of butter. Then, add the brown sugar, sugar, eggs, and vanilla extract.
Next, add the flour and baking soda, plus a pinch of salt.
But the true magic of these cookies? The malted milk powder.
For those unfamiliar with malted milk powder, it’s the best-kept secret ingredient in the baking world. Malted milk is typically used to make malted milkshakes, among other things. It’s made from barley wheat and gives off a nutty flavor with a natural sweetness. It reminds me of the flavors in a toasted caramel sauce with undertones of browned butter and vanilla.
It’s very subtle but DELICIOUS. It adds a layer of flavor that keeps everyone wanting more. I found the flavor enhances the “cream” aspect of these cookies. It’s unique, and we love it!
That said, if you don’t have malted milk powder and don’t want to run to the store, you can also substitute flour. The cookies will still be great!
Step 3: the mix-ins
Finally, mix in the chopped white chocolate and freeze-dried strawberries. Then, roll the dough into pretty dough balls and bake the cookies.
While they bake, you’ll smell the wonderful scents of rich butter, vanilla, and a small amount of sweetness in the air.
Each cookie is sweet and chewy and has just the tiniest bit of crunch from the dried berries. They’ll take you back to being a kid again, which is always so fun!
Looking for other fun summer dessert recipes? Here are a few ideas:
Cookies n’ Cream Chocolate Chip Cookies
Vegan Double Chocolate Chunk Cookies
Brown Butter Raspberry Chocolate Chip Cookies
Malted Milk Cookies n’ Cream Ice Cream Sandwiches
Healthier Homemade Nutter Butter Cookies
Lastly, if you make these Strawberries and Cream Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Strawberries 'n Cream Cookies
Servings: 16 cookies
Calories Per Serving: 250 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 3/4 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups, plus 3 tablespoons all-purpose flour
- 1/4 cup malted milk powder (or 1/4 cup additional flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped white chocolate chunks or chips
- 1 cup freeze-dried strawberries
- 2-3 tablespoons strawberry jam
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. Add 1 stick butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.3. To the brown butter, mix in the remaining 1 stick butter, the brown sugar, granulated sugar, eggs, and vanilla, beating until combined. Add the flour, malted milk powder, baking soda, and salt. Gently fold in the white chocolate and strawberries. Then very lightly swirl in the jam. 4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Bake 8 minutes. Remove from the oven, rotate and bake another 2-3 minutes or until the cookies are just beginning to set on the edges.5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm or let cool and store in an airtight container for up to 4 days.
Tried making these this weekend…the first sheet of cookies came out of oven raw in middle and too dark on edges. I put the rest of batter in 9 x 12 pan and made them into bar cookies. Tasted great! Will try cookies again
Hey Nancy,
Happy Monday! So glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Glad to hear they turned out nicely in bar form. Xx
These cookies came out great, I would like to make them again with malted milk powder. I didn’t take them out of the oven to rotate so they puffed up more than in the picture.
Hey Angela,
Amazing!! So glad to hear that this recipe turned out well for you, I appreciate you making it! xT
This looks delicious! Definitely making them soon.
Would strawberry extract be a good substitute for the strawberry jam? Also, would unsalted butter work?
Hey there,
Yes, unsalted butter would work well for you! I’ve never used strawberry extract, but I don’t see why that wouldn’t work for you! Please let me know if you give these cookies a try, I hope you love them! xT
Does the malted milk powder make these taste like malt? I’m thinking of malted milk balls and what they taste like. Does it change the taste or just the texture? Thanks!
Hey Joy,
It’s very subtle but DELICIOUS. It adds a layer of flavor that keeps everyone wanting more. I found the flavor enhances the “cream” aspect of these cookies. It’s unique, and we love it!
That said, if you don’t have malted milk powder and don’t want to run to the store, you can also substitute flour. The cookies will still be great!
Please let me know if you have any other questions! xT
Although mine don’t look anything like the picture (they didn’t spread like yours), they are delicious! I used regular milk powder because I didn’t have malted. I also used bittersweet chocolate chips as I’m not a huge fan of white chocolate. I figured it’d be more of a chocolate dipped strawberry vibe. Definitely didn’t disappoint!
Hey Dana,
Awesome!! Thanks for sharing what worked well for you, so glad to hear that these cookies were enjoyed! xT
Would dark chocolate instead of white chocolate ?
Hey Debra,
Sure, that would work for you! Let me know if you give this recipe a try, I hope you love it! xT
Can this be made using fresh strawberries? Just love all your recipes!
Thanks so much, Michelle!! Unfortunately, you will want to use freeze-dried strawberries with this recipe! Let me know if you give it a try! xT
Can this dough be frozen for a while before being baked? I like to double recipe and save half for later.
Hey Diana,
Totally, you could freeze for up to 3 months. I hope you love these cookies! xT
I wonder if ruby chocolate might be nice in lieu of white chocolate!
Hey Lauren,
Sure, that sounds delicious! Let me know if you give these cookies a try, I hope they turn out well for you! xT