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Since self quarantine started I've been doing all. The. Baking. So far: cake, cinnamon raisin bread, pretzels, naan bread, lemon bars, that greek pizza, and now these white chocolate strawberry rhubarb cookies.
By the by, stay tuned in to the blog for all the recipes to the previously mentioned baking items. But for now, let's focus on these soft, chewy, white chocolate chunk spring inspired cookies.
Also I took more pictures than normal because I'm obsessed with rhubarb sooo enjoy 🤣.
These cookies are fairly similar to my white chocolate macadamia nut cookies, with the removal of said macadamia nuts and the addition of fresh strawberries, fresh rhubarb, and a little lemon zest for extra flavor.
If you're looking for tips and tricks to ensure super soft and chewy cookies I do have a few. Head on over to my Double Chocolate Peppermint Cookies post to get the low down.
White chocolate strawberry rhubarb cookies recipe below!
White Chocolate Strawberry Rhubarb Cookies
- Total Time: 55 minutes
- Yield: 12-16 cookies 1x
Description
Soft and chewy spring inspired cookies with fresh rhubarb, strawberries, and white chocolate chunks.
Ingredients
- 1 ½ cups unbleached, all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 2 teaspoons corn starch
- ½ cup unsalted butter, room temperature
- ½ cup dark brown sugar, packed
- ¼ cup white sugar
- 1 tablespoon lemon zest
- 1 egg, room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ½ cup strawberries, halved and sliced
- ½ cup rhuharb, halved and thinly sliced
- 1 cup white chocolate chunks
Instructions
- Preheat oven to 350˚F. Prepare a baking sheet with a silpat or parchment paper
- In a medium bowl, mix together flour, baking soda, sea salt, and corn starch until completely combined.
- In a large bowl, cream together butter and sugars. Add the lemon, zest, egg and extracts and whisk until thoroughly mixed.
- Stir the flour mixture into the sugar mixture until thoroughly combined.
- Gently fold in white chocolate chunks, strawberry and rhubarb.
- Cover the bowl with plastic wrap and chill dough for 30 minutes.
- After chilling, scoop out balls of dough, about 2 tablespoons each, onto the prepared baking sheet.
- Bake 10-15 minutes, being careful not to overcook! Remove from the oven when they look almost but not quite done. They will still be quite soft in the center.
- Let pan cool on a wire rack for 5 minutes.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
Tina Hicks says
Amazing recipe! Loved so, much only thing I didn’t do or couldn’t find is the white chocolate chunk chips, as everyone is cooking during this COVID-19 and it would really make the cookies! I had received some rhubarb from my Mom and didn’t have a lot so, it worked out perfect for this recipe! Highly recommended making these!!
Aberdeen says
Thank you!!! Omg I know what you mean. My grocery store has YET to get yeast back in stock for more than 5 minutes, it's been three weeks.
Janet Townsend says
I was looking for a cookie recipe that used rhubarb and found this one that looked amazing. Made them last night and they are just what I was looking for. I was surprised at how soft they were. Delicious! Thank you for this sweet little gem of a cookie!
Aberdeen says
You're very welcome 😊😊.
Nicola says
I made these earlier today and am really impressed with how they’ve turned out. The cookies were crispy in the outside and soft on inside. I'll definitley be keeping this recipe to make again. Thank you for sharing your recipe!
Aberdeen says
You're very welcome!
Andrew says
Can we do it with frozen strawberries?
Debbie says
I made these and they went really flat. Taste delicious.
Janet says
I added some nuts, but other than that I just followed the recipe and I loved them. Will make again. Thank you.
K says
This was amazing, the dough alone was exceptional. I did half the chocolate, still turned out great!