These white chocolate strawberry swirl cookies combine sweet white chocolate with bright strawberry jam for a light, summery treat that’s simple to make and lovely to share.
Fruit-forward baked goods have a special place in warm-weather baking, and strawberries in particular feel perfectly seasonal—even if you can find berries year-round. These strawberry swirl cookies are a fresh take on a familiar cookie base, highlighted by ribbons of jam and pockets of white chocolate. The dough itself is an easy one-bowl mix that comes together quickly, and the strawberry jam folded through at the end creates a pleasing marble effect rather than a fully pink cookie.
If you follow my cookie recipes, you may notice I use a similar base across many variations: swap a few ingredients or add different mix-ins, and you get a new cookie with its own personality. For this recipe the magic comes from gently folding in the jam so you preserve streaks of intense strawberry flavor instead of fully blending it in. The result is a cookie with visual appeal and bursts of fruity sweetness that pair wonderfully with white chocolate.
This recipe is forgiving and adaptable. Use your favorite strawberry jam, or experiment with other fruit preserves such as apricot or cherry for a different twist. Choose a jam with good flavor and a texture you like—chunkier or smoother jams will give slightly different results. I prefer jams without unnecessary additives or high-fructose corn syrup, but use what you enjoy.
White chocolate chips are my choice for their creamy contrast to the jam, but you can swap them for regular chocolate chips, chopped nuts, or bits of dried fruit. The cookies freeze well and can be made in advance, either baked or as scooped dough portions ready to bake. They also make a great cookie plate offering for summer gatherings or as a sweet, portable snack.
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 the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a mixing bowl, combine the oil, brown sugar, white sugar, vanilla extract, eggs, flour, and baking soda. Stir until a cohesive dough forms. Fold in the white chocolate chips so they are evenly distributed.
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Gently fold in the strawberry jam at the very end. Use a spoon or spatula and stop when you see streaks and a marbled appearance—do not overmix, or the dough will turn uniformly pink and lose the swirl effect.
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Drop spoonfuls of dough onto the prepared baking sheet, spacing them a couple of inches apart. Bake for 10–12 minutes, until the edges are set and the centers have a slight give. Remove from the oven and allow to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Recipe by Faigy Murray | My Kitchen My Studio
24
cookies (approx.)