Strawberry Cookie Bars White Chocolate (Print)

Buttery bars filled with juicy strawberries and white chocolate chunks, perfect for spring and summer.

# Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 1 cup fresh strawberries, diced
11 - 3/4 cup white chocolate chunks

# Instructions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and creamy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to the butter mixture, mixing until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined. Avoid overmixing.
06 - Gently fold diced strawberries and white chocolate chunks into the dough.
07 - Spread dough evenly into the prepared baking pan.
08 - Bake for 22-25 minutes until top is golden and a toothpick inserted in center comes out with a few moist crumbs.
09 - Cool completely in the pan on a wire rack before lifting out and cutting into 16 bars.

# Pro Tips:

01 -
  • They're soft and chewy inside with just enough structure to pick up without falling apart.
  • Fresh strawberries stay juicy and don't turn into hard little bits like in some baked goods.
  • White chocolate melts slightly into the dough, creating little pockets of creaminess that surprise you.
  • The whole thing takes less than an hour from idea to finished bars.
02 -
  • If you use frozen strawberries, thaw them completely and pat them bone-dry with paper towels, otherwise excess moisture will make the bars soggy and heavy.
  • Don't overbake these—they continue cooking slightly on the cooling rack, and underbaked is infinitely better than overcooked and dry.
03 -
  • Cut your bars with a hot, wet knife wiped clean between cuts—this prevents the dough from sticking and gives you clean edges every time.
  • Don't use cold eggs straight from the fridge because they won't mix in smoothly and can create little lumps in your dough.
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