Strawberry, Passion Fruit and White Chocolate…COOKIES!

chewy cookies Recently, we said goodbye to the last passion fruits of the season and welcomed in the season’s new star: strawberries.

To honor them both, I whipped up some of my favorite cookies. Sugary, chewy and versatile: you can adapt these cookies to your seasonal needs. I chose white chocolate and dried strawberries. And what the heck, I threw some dried passion fruit pulp too.

strawberry white chocolate-cookies

The reason I opted for dried fruit is so that the moisture of the fruit wouldn’t affect the texture of the cookie too much. Also, dried fruit packs a punch, and I wanted some intense mouth-bursts of fruity flavor.

If you can find dried strawberries and passion fruit pulp, awesome for you. But, since I had fresh of both, I decided to oven-dry them. It’s simple really, just put the oven at the lowest temperature and throw these bad boys in there for about an hour or until nice and leathery. You don’t want crisp, just dry to the touch.


Strawberry, White Chocolate and Passion Fruit Cookies

2 cups (260 grams) all purpose flour

1 1/4 teaspoons baking soda

1/4 teaspoon salt

3/4 cup (170 grams) butter room temperature

2/3 cup (130 grams) white sugar

2/3 cup (140 grams) firmly packed light brown sugar

1 large egg

150 grams chopped white chocolate

1/2 dried strawberries or dried passion fruit pulp with seeds (I split the batter in two and added strawberries to half and passion fruit to the other half.)

passion fruit cookies

Preheat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, and salt.

In another large bowl, beat the butter and sugars until light and fluffy (about 2 – 3 minutes). Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in the vanilla extract.

Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. Add in the dried fruit and white chocolate. (If batter is soft, cover and refrigerate for 30 to 60 minutes or until firm.)

Form the cookies into large balls, about two big tablespoons of dough each. Place them on the baking sheet and gently flatten them.

Bake 14-17 minutes, rotating them once during baking. You want them to be light golden brown in color, and set around the edges, but the middles still soft. If you cook them any longer, they’ll be crispy instead of chewy. Let them cool a few minutes on the baking sheet before transfering to a cooling rack.

Makes about 15 large cookies.


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