Ingredients for White Chocolate Chip Strawberry Fudge Drop Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon strawberry extract
- ½ cup buttermilk
- Frozen Sweetened Strawberries
- 3 cups all-purpose flour
- Unsweetened Cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups white chocolate chips
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How to Make White Chocolate Chip Strawberry Fudge Drop Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon strawberry extract.
- In a separate bowl, whisk together ½ cup buttermilk and ½ cup strawberry puree.
- Gradually add the wet ingredients to the creamed mixture, mixing until just combined.
- In a medium bowl, whisk together 3 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 2 cups white chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the tops spring back when lightly touched.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
50g
Fat
22g
Carbs
6g