Strawberry White Chocolate Chip Cookie Recipe by Mia P. Manansala @MPMtheWriter

Hey everyone! I'm back again with another recipe that combines my husband's love of strawberries and white chocolate (recipes for truffles here and fudge here), but this time in cookie form. This was the other dessert I made for his birthday BBQ a few weeks ago and they were super popular! Even my mom, who doesn't like fruit (I know, I don't understand it either), loved these cookies. Since they use freeze dried strawberry powder rather than extract, they're bursting with a fresh strawberry flavor that's smoothed out by the sweetness of the white chocolate chips. My family and friends really enjoyed them, and I hope you do too!

Strawberry White Chocolate Chip Cookies in a glass bowl

Strawberry white chocolate chip cookies  recipe

Makes about 3 dozen cookies

Ingredients:

• 1 ¾ cup granulated sugar 
• 11 oz bag of white chocolate chips 
• 6 TBSP freeze-dried strawberry powder
• 1 cup (2 sticks) butter, softened
• 2 eggs
• 1 TBSP vanilla extract
• 3 cups flour
• 2 tsp baking powder
• 2 tsp cream of tartar
• ¼ tsp salt

Directions:

1. In a large bowl, beat butter and sugar until combined. 
2. Add eggs and vanilla extract then mix until smooth. 
3. Add strawberry powder, flour, baking powder, and cream of tartar and mix until just combined.
4. Mix in the white chocolate chips.
5. Cover and chill in the refrigerator for at least one hour to overnight. (optional)
6. Scoop dough (I use the medium-sized OXO cookie scoop) and place on lined baking sheets. Bake for 10-12 minutes.
7. Let cool slightly before removing from the baking sheets.
8. Enjoy!

Cast of characters: eggs, flour, sugar, salt, vanilla extract, cream of tartar, butter, baking powder, freeze dried strawberry powder, bag of white chocolate chips

Cream butter and sugar together.

Add eggs and vanilla extract and mix until fully combined.

Mix in the strawberry powder, flour, baking soda, and cream of tartar until just combined.

Mix in the white chocolate chips.

Chill for at least an hour, then scoop onto lined baking sheets and bake in a 350 F oven for 10-12 minutes. Let cool slightly before removing from baking sheets.

Enjoy!

I'll be at Bouchercon starting today, so I hope to see some of you there! My debut novel, ARSENIC AND ADOBO, is nominated for an Anthony Award for Best First Novel, so fingers crossed!

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Blackmail and Bibingka (October 4, 2022)

When her long-lost cousin comes back to town just in time for the holidays, Lila Macapagal knows that big trouble can’t be far behind in this new mystery by Mia P. Manansala, author of Arsenic and Adobo.

It’s Christmastime in Shady Palms, but things are far from jolly for Lila Macapagal. Sure, her new business, the Brew-ha Cafe, is looking to turn a profit in its first year. And yes, she’s taken the first step in a new romance with her good friend Jae Park. But her cousin Ronnie is back in town after ghosting the family fifteen years ago, claiming that his recent purchase of a local winery shows that he’s back on his feet and ready to contribute to the Shady Palms community. Tita Rosie is thrilled with the return of her prodigal son, but Lila knows that wherever Ronnie goes, trouble follows.

She’s soon proven right when Ronnie is suspected of murder, and secrets surrounding her shady cousin and those involved with the winery start piling up. Now Lila has to put away years of resentment and distrust to prove her cousin’s innocence. He may be a jerk, but he’s still family. And there’s no way her flesh and blood could actually be a murderer . . . right?

Pre-order from The Book Table or Centuries & Sleuths for signed, personalized copies!