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–+ servings
Olivia

Strawberry Milkshake Cookies that Delight Every Bite!

Delicious Strawberry Milkshake Cookies that combine the flavors of strawberry and cream in a delightful treat.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup freeze-dried strawberries crushed
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/4 cup milk

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Gently fold in the crushed freeze-dried strawberries, white chocolate chips, and milk chocolate chips.
  7. If the dough is too thick, add the milk a little at a time until the desired consistency is reached.
  8. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are lightly golden.
  10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 30mgSodium: 100mgSugar: 10g

Notes

  • These cookies can be stored in an airtight container at room temperature for up to one week.
  • For a fun twist, try adding a teaspoon of strawberry extract for a more intense flavor.
  • You can substitute freeze-dried strawberries with fresh strawberries, but chop them finely and reduce the milk slightly to prevent the dough from becoming too wet.

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