I’m having one of those weeks where it feels like I’m working twice but for half the result. I know it’ll pay off in the long run, but for right now, it feels a bit like I’m wearing myself running in one place. I’m being a little vague on what’s going on, but that’s on purpose – my busy week has a lot to do with all the marketing and promoting I’m doing for this blog, and I’m sure you don’t want to read about that any more than I want to write about it.
So if your week is going anything like mine, I’m going to bet you’re probably longing for just a minute to sit back, relax, and enjoy the sweet, indulgent things in life, like cookies and strawberries and cream.
I’m sure you can see where I’m going with this.
This will be another short post (yeesh, I think I’m going to need to trademark that phrase soon) but I’m leaving you with something good, right? White chocolate cookies (with the actual white chocolate baked inside, not just chips added to white cake cookies) and sweet, fluffy strawberry frosting. The perfect comfort food that’s guaranteed to brighten up your sucky week.
Or, at least, it certainly helped me get over the fact that it’s only Wednesday. C’mon Friday!
White Chocolate Cookies with Strawberry Buttercream
Sweet and fluffy strawberry buttercream sandwiched between true white chocolate cookies!
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- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- Heat white chocolate chips in a microwave safe bowl for 1 minute. Stir chips, them microwave for another 15 seconds if needed. Chips should be melted but still a little thick. Set aside to let cool.
- In a large bowl, sift together flour, baking powder, and salt. Set aside.
- Using a stand mixer (or a hand mixer + medium bowl), add in eggs, butter, brown sugar, and vanilla extract and beat on high for 5 minutes, until mixture is runny yet smooth.
- Reduce mixer speed to low and pour in white chocolate. Mix for another 1-2 minutes.
- Keeping speed on low, slowly add dry ingredients to wet ingredients. Mix until just combined - mixture will be thick, but a little softer than typical cookie batter.
- Scoop out 1 tbsp of dough and place it on the cookie sheet. Dough is very sticky, but can be rolled into a ball with your hands if you handle it quickly. If dough starts to stick too much, rinse and dry your hands, then start again. Continue until the rest of the dough is used, spacing cookies 2 inches apart.
- Bake cookies for 10 minutes or until cookies are flat and tops are no longer shiny. Bottom of cookies may brown, but this is okay - it will not impact the taste.
- Allow cookies to cool on the baking sheet for 5 minutes. If desired, press more white chocolate chips in the top of still hot cookies. Transfer to a wire rack to dry completely.
- Using a stand mixer (or a hand mixer + small bowl), beat the strawberry puree and softened butter on high until fluffy, about 2-3 minutes.
- Add in cream and powdered sugar, then mix until combined. If desired, add more powdered sugar (1 tbsp at a time) or cream (1 tsp) at a time to get desired consistency.
- Spread strawberry buttercream on top of cookie, then place another cookie (top side up) on top. Enjoy!