Strawberry Shortcake Cookies

I saw these cookies at a local gas station one day when I came in get a bottle of water.  The clerk told me these cookies were fantastic so I had to try them out.  I have to agree, they were quite delicious.  The next time I came to the gas station I found they had the cookies again.  This time with an ingredient label on the package.  To my dismay, there weren't strawberries in them at all.  It was some concoction to make strawberry "bits" and a list of ingredients that was crazy long.  The dried strawberries I found at the store are made of  real strawberries and cane juice.  I thought they tasted like fruit roll-ups!  You can also find them online, but watch the ingredients and also make sure they aren't freeze dried.

I set out to make a similar cookie so we can enjoy them at home. This base makes a thicker cookie than they had but are still tasty. You could easily switch out the strawberry bits and white chocolate chips for other delicious add ins and have a whole new flavor of cookie.

Strawberry Shortcake Cookies                                                      Printable Recipe

1/2 cup butter, softened
1 cup light brown sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all purpose flour
1/2 – 2/3 cup chopped dried strawberries
1/2 cup white chocolate chips

Preheat oven to 350 degrees.

Chop up dried strawberries until they are about raisin size.

Cream butter and sugar together until light and fluffy. Add in egg, egg yolk and vanilla.

In separate bowl mix together flour, salt, baking powder and baking soda. Add in flour mixture to creamed mixture until evenly mixed. 

Dump in dried strawberry pieces and white chocolate chips.  Mix on low until incorporated.

Using a medium cookie scoop, place dough on greased cookie sheet at least 2” apart.  You can also use a smaller scoop for smaller cookies.

Bake the medium scoop cookies for 11-12 minutes or until just starting to brown.  They will still continue to cook after removed from the oven. The smaller cookies baked for 8-10 minutes. If you like crunchy cookies you would experiment with a longer bake time.  I prefer my cookies soft.

Remove from oven and leave on the sheet for 2 minutes.  Remove to cooling rack to cool.

 Store in air tight container.  These stay moist for several days - if they last that long!