With the delightful pairing of white chocolate and strawberry, these strawberry swirl cookies are a light, summery treat everyone will enjoy.
Summer and fruit-forward baking are a natural match. Even though many fruits are available year-round, strawberry and blueberry desserts still feel particularly seasonal. If you enjoy fruit bakes, you might recognize familiar bases across recipes: change a few ingredients or add-ins and you get a new flavor and texture. For this recipe I focused on a strawberry cookie—bright, tender, and studded with white chocolate.
These cookies share the same simple foundation as several of my other cookie recipes: a quick, one-bowl batter that comes together fast. The key difference here is the strawberry jam swirled into the dough at the last moment. Those soft ribbons of jam create pockets of concentrated flavor and a lovely marbled look, while the white chocolate chips add creamy sweetness.
Because the dough is easy and forgiving, these cookies are great to make ahead and freeze. They also bake quickly, so they’re perfect for when you want fresh cookies without a lot of fuss. Use any good-quality jam you like—strawberry is classic here, but apricot, cherry, or blueberry would work well too. I prefer jams without high-fructose corn syrup and with real fruit when possible.
For the best swirl effect, fold the jam in gently at the very end. Overmixing will tint the dough and lose the marbleized appearance, so aim for visible streaks of jam rather than fully incorporated color. If you prefer, swap white chocolate chips for regular chocolate chips, chopped nuts, or another favorite add-in to customize the cookies.
White Chocolate Strawberry Swirl Cookies
Ingredients
- 1/2 cup oil
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups flour
- 1/2 tsp baking soda
- 1 cup white chocolate chips
- 6 Tbsp strawberry jam (heaping)
Instructions
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Preheat oven to 350°F. Line a cookie sheet with parchment paper.
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In a mixing bowl, combine all ingredients except the jam and chocolate chips. Stir until the batter is mostly combined, then fold in the chocolate chips.
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Gently fold in the jam at the end, taking care not to overmix. Aim for a marbled effect—avoid stirring until the dough turns uniformly pink.
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Drop spoonfuls of batter onto the prepared sheet and bake for 10–12 minutes, until edges are set and tops are just beginning to color.
Notes
Recipe by Faigy Murray