Strawberries & cream – such a quintessential summer dessert, no? For the longest time I hate the weirdest disgust for whipped cream and just couldn’t stand the stuff.
Why? Y’all, if I had an answer for that I would definitely let you know. Part of me thinks it’s because we didn’t really eat it a lot growing up, so I just got scared and declared I didn’t like it. I don’t know; I have no excuses for that girl.
But now? While I don’t just want to devour it on everything I eat (and goodness knows I don’t like the canned stuff even today!), when you get a big bowl of strawberries and dip ’em in fresh whipped cream? I doubt there could be a better mascot for the summer months dessert-wise!
Last week I got these amazing samples from Lindt of their newest flavor – Strawberries ‘n’ Cream – and just felt so inspired to make some cookies with them! Not that there’s anything wrong with just outright eating the bar; white chocolate with strawberries in it? Sounds like a really easy on-the-go snack to me 😉 But in cookie form – well, that just takes indulgence to the next level.
Plus, you know, I needed help eating the chocolate and cookies are the best way to get Nate to eat anything. Trust me. And I know he’s nodding in agreement right now!
STRAWBERRIES ‘N’ CREAM COOKIES
Makes about 24 cookies
- 2 sticks butter, softened
- 1-1/4 cup granulated sugar
- 2 whole eggs (Great Day Farms All Naturals for the win!)
- 1 tsp vanilla extract
- 2-1/4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 Lindt Strawberries & Creme bars, chopped
- 1/2 cup freeze-dried strawberries, lightly chopped
Preheat oven to 350. Cream together the butter and sugar until light and fluffy, then add the eggs and vanilla and mix until well incorporated. Gently mix in the flour, baking soda and salt until just combined. Fold in the chopped chocolate and freeze-dried strawberries until evenly mixed. Drop by the tablespoonful 2 inches apart on a baking sheet lined with parchment paper or a Silpat, and then bake at 350 for 8-12 minutes until the bottoms are just starting to turn golden brown. Let cool for about 5 minutes on the baking sheet, then transfer carefully to a wire rack.