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Soft Batch Strawberry Cookies

Soft Batch Strawberry Cookies are super soft cookies made with cream cheese, white chocolate chips, and fresh strawberries for a strawberry and cream-like flavor.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Soft Batch Strawberry Cookies
Servings: 20 cookies
Calories: 183kcal
Author: Amanda Rettke--iambaker.net


  • ½ cup (1 stick / 113 g) unsalted butter, room temperature
  • ¼ cup (2 ounces) cream cheese, room temperature
  • ¾ cup (150 g) light brown sugar, packed
  • ¼ cup (30 g) confectioners' sugar
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • cups (281 g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¾ cup white chocolate chips
  • 2 cups fresh strawberries, diced and divided


  • Preheat oven to 350°F. Prepare three baking sheets by lining them with parchment paper.
  • In the bowl of a stand mixer with a paddle attachment (you can also use a hand-held mixer) add butter, cream cheese, brown sugar, and confectioners' sugar. Beat on high for 2-3 minutes or until ingredients are fully combined. Scrape down the sides of the bowl as needed.
  • With the mixer on its lowest speed, add in the egg and vanilla and blend for about 1 minute.
  • Add in the flour, cornstarch, baking soda, and salt. Then, turn the mixer on low and mix for about 1 minute, or until ingredients are fully incorporated.
  • Fold in the white chocolate chips, mixing by hand.
  • Finally, fold in the diced strawberries, reserving ¼ cup for the topping.
  • Using a 3-tablespoon cookie scoop, scoop batter out onto cookie sheet. I fit 8 cookies on two sheets then 4 cookies on the final prepared cookie sheet. (20 total cookies)
  • Add the reserved diced strawberries to the tops of the cookies. Using your hand or the bottom of a kitchen glass, press the cookie dough down so that it is not rounded on top and the added strawberries are pushed into the dough.
  • Bake for 8-10 minutes. Cookies are better when slightly underdone and just barely brown on the edges. Keep a close eye that they do not get dark brown.
  • Allow cookies to cool for 5-10 minutes before moving to cooling rack.


Calories: 183kcal