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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.
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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.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.
