White Chocolate Strawberry Cookies

If you're looking for a one-of-a-kind way to use up some fresh strawberries, then you've come to the right place.  These cream cheese cookies are bursting with fresh strawberry flavor with a touch of zesty lime while the white chocolate adds just the decadent touch to make these soft textured, unique cookies a colorful addition to a summer menu.  For best results, use only fresh, ripe strawberries chopped shortly before adding to the dough. Enjoy!

Click here for printable recipe.  

White Chocolate Strawberry Chunk Cookies
Recipe by  admin 

The ingredients:


(oops, I forgot the white chocolate chips and two limes in this  picture)

1 cup butter, softened
1 pkg. (8-ounces) cream cheese, softened
2 cups sugar
1 egg
1 Tbs. fresh lime juice
Zest from 3 limes, finely chopped (about 1-1/2 tablespoons)
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 cups fresh strawberries, finely chopped to about the size of chocolate chips (NOTE:  don't chop the strawberries until shortly before you're going to add them to the dough)
1  pkg. (12-oz.)  white chocolate chips

 Directions:  In a large bowl, cream the butter, cream cheese, and 2 cups of sugar until light and fluffy.  Beat in egg and lime juice and lime zest.  Combine the flour, baking powder, and salt; gradually add to the creamed mixture and mix well.   Gently fold in chopped strawberries (drain any accumulated juices first) and white chocolate chips.

Gently scoop into balls on a greased baking sheet (or a parchment paper lined baking sheet) and bake at 350° for 8-10  minutes or until bottoms are lightly browned.  Cool 1 minute before removing to wire racks.    Makes 4 dozen cookies.  These are best eaten fresh (right out of the oven is good) or within a couple of days. 

Enjoy! 

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Cookies and Cream Cookies

How did we love these cookies?   Hmmm,  let me count the ways: 

1--they're busting with chunks of real Oreos 

2--they're perfect straight out of the oven when the white chocolate is all melty and soft 

3--they're fun and different from any cookie you've ever seen 

Recipe Source:  See Jane in the Kitchen

Click here for printable recipe.

The ingredients:
1 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 (4.2 ounce) package Cookies 'n Creme pudding mix
2 eggs
1 tsp. vanilla extract
2-1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 package (12-ounces) white chocolate chips
15 Oreo cookies, very coarsely chopped

Directions: Preheat oven to 350 degrees. Cream butter and sugars, add pudding mix until blended. Stir in the eggs and vanilla. In a separate bowl, combine the flour, baking soda, and salt with a whisk then add it to the butter mixture. Stir in the chocolate chips and Oreo cookies.

Drop cookies by rounded spoonfuls onto greased cookie sheet.  Bake for 7-9 minutes in preheated oven until cookies tops barely have a touch of brown.  Makes 3 dozen cookies.   Enjoy!

Chocolately Chocolate Chip Cookies

These were quite the chocolate chip cookie.

I love that they are made with whole wheat; they have a delicious flavor and textures.

And, the chocolate.

The original recipe called for 3 CUPS of chocolate chips.

3 cups!

I could only bring myself to use 1 1/2 C and that was plenty.

Talk about chocolate chips in every bite.

The only change I'll make when making these again is to reduce the amount of sugar; they were fairly sweet. I'd likely reduce the granulated sugar to 1/3 C rather than 2/3 and see how that works.

Chocolately Chocolate Chip Cookies - Adapted from King Arthur

10 T unsalted butter
2/3 C brown sugar
2/3 C white granulated sugar
2 T light corn syrup*
1 T cider vinegar
2 large eggs
1 T vanilla extract
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
2 1/4 C whole wheat flour
1 1/2 C dark chocolate chips {original recipe calls for 3 C!}

*1 T agave nectar, or 1 T honey can be substituted, adding 1 1/2 tsp. water with either substitution

Preheat your oven to 375 degrees.  Lightly grease your cookie sheets.

In a large mixing bowl, cream the butter, brown sugar, sugar, corn syrup {or agave/honey and water substitute}, and vinegar.

Beat in the eggs.

Then, add the vanilla.

Meanwhile, mix together the salt, baking powder, baking soda and flour.  Add this mixture to the ingredients in the mixing bowl.

Beat until well mixed.

Stir in the chocolate chips.

Drop dough onto the lightly greased cookie sheets.  I used a medium-sized cookie scoop to do this; this scoop contains roughly 2 T of dough.

Space these cookies 2-inches apart; they do spread out.

Bake 10-12 minutes at 375 until the edges are just set.  The center will likely still look under done.

Transfer to a cooling wrack to cool completely.

Serve warm, or cold.  And, for an extra special treat, warm the cookie and serve with a scoop of vanilla ice cream.

Makes 4 dozen cookies

Linked to: Mangia Monday, Tuesdays at the Table, Totally Tasty Tuesday, Sweet Tooth Friday,  Fun with Food Friday, Sweets for a Saturday

Olympic Cookies

Thursday, it was 50 degrees.  Friday, we heard a "warning" that we might get a foot of snow.  Monday morning, we woke up to this:

As a result, we had an unexpected snow day!  After I rearranged the syllabi for the two courses I'm teaching this semester, I got to work grading.  It was such a blessing to have an extra day to get caught up!  Frog Prince had the day off to {holiday!} and we enjoyed watching the snow fall from the warmth of our house.

What's better than a snow day?

A snow day with chocolate chip cookies.

And, not just any chocolate chip cookies.

Whole wheat chocolate chip cookies from a friend, who's friend - The Olympian - gave her the recipe.

These, my friend, are cookies of Olympic greatness.

As my friend Taryn begged -- please do not alter or substitute anything in these cookies.  So I didn't.  I recommend you don't either.  Trust me.

Olympic Cookies - From Taryn

1/2 C butter, mostly melted
1/4 C + 2 T brown sugar
1/4 C + 1 T white sugar
1/2 tsp. vanilla
1 egg
1 C oats {Quick is preferred}
1/2 tsp. salt
1/2 tsp. baking soda
1 C + 2 T whole wheat flour
1 C dark chocolate chips

Begin by creaming together the butter, sugars and vanilla.

Add in the egg, and mix well.

Next, combine the oats, salt and baking soda and add to the creamed butter mixture.  

Mix these ingredients well before adding the flour.  

Stir in the chocolate chips.  

Shape the cookies into balls {I got to use my new cookie scoop, thanks to the giveaway I won from my friend Rebekah}

Place the dough balls 2 inches apart on an ungreased cookie sheet.  

Bake at 375 for 8-11 minutes, until lightly browned and the edges are set.  The center will still be slightly soft -- that's okay, they're nice and chewy that way!

Transfer cookies to a cooling wrack and then serve.  We sampled a few right after they came out of the oven -- wow!

This recipe is linked to: Tasty Tuesday, Tasty Tuesday (2), Take a Look Tuesday, Fun with Food Friday, Sweets for Saturday, Sweet Tooth Friday, Culinary Battle, Gooseberry Patch

Oatmeal Cranberry Cookies

It has been one month since Christmas.

And, we haven't had too many desserts around since then.
We were really sugared out after our yummy Christmas treats.

But, now I'm ready for some cookies.

Oatmeal Cranberry Cookies.

Made with whole wheat flour, olive oil, craisins, and oats - these pack a wholesome punch.

I think I'll bring a plate to my grandpa for his 85th birthday!  Happy Birthday, Grandpa!

Oatmeal Cranberry Cookies - Finding Joy in My Kitchen

1/4 C butter, melted
1/2 C sugar
1/4 C brown sugar
2-4 T olive oil
1 egg
2 tsp. vanilla
1 1/2 C white wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
pinch of salt {if using unsalted butter}
3/4 C oats
1 C craisins

Begin by mixing together the sugars and butter.

Then, add in the olive oil, eggs and vanilla. Stir until smooth.

Sift together the flour, baking soda and baking powder. Add a pinch of salt, if using unsalted butter. Then, stir this into the wet ingredients.

Stir in the oats.

Then, mix in the cranberries.

Roll the cookies into balls, about 1 T of dough in each cookie. Place on a lightly greased cookie sheet.

If desired, flatten each dough ball just a bit by pressing down on the ball. This will help the cookie spread out a bit more while baking.

Bake at 350 for ~10 minutes, until lightly browned.

Remove from the cookie sheet and cool the cookies on a cooling rack.

These cookies are best enjoyed fresh from the oven.  Chewy on the inside, crunchy outside.  Yum, Yum.

Since this batch makes about 2 dozen cookies, we froze the extra dough so that we could make about 6 cookies at a time.

To freeze the dough: Scoop all the cookie dough into cookies, and then pop the cookie sheet into the freezer to flash freeze the dough balls. This takes about 10 minutes.  {we added a few dark chocolate chips to the remaining dough}

Then, place the frozen dough into a airtight container or bag, and store in the freezer.

When you want to bake another 6 cookies or so, remove the desired amount of cookies from the freezer and place on a lightly greased cookie sheet.

Bake in a pre-heated oven at 350, for about 15 minutes, or until lightly browned. This works great for us! Keeps the cookies fresh and keeps us only eating a few at a time.

Do you freeze your cookie dough?



This post is linked to: Tempt My Tummy Tuesday, Tasty Tuesday, Kitchen Tip Tuesday