Strawberry Cookie Bars White Chocolate (Printable)

Soft, buttery bars studded with juicy strawberries and creamy white chocolate chunks, ideal for warm season gatherings.

# What You'll Need:

→ 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

→ Mix-ins

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

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing 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 just until combined. Avoid overmixing.
06 - Gently fold diced strawberries and white chocolate chunks into the dough using a spatula.
07 - Spread dough evenly into prepared baking pan using a spatula, smoothing the surface.
08 - Bake for 22-25 minutes until the top is golden brown and a toothpick inserted in the center emerges with a few moist crumbs.
09 - Allow bars to cool completely in the pan on a wire rack. Lift out using parchment overhang and cut into 16 bars.

# Expert Tips:

01 -
  • They come together in 45 minutes, making them perfect for last-minute gatherings when you want to look like you planned ahead.
  • Fresh strawberries keep the bars from feeling too sweet, and the white chocolate adds a richness that keeps people reaching for another piece.
02 -
  • Fresh strawberries release moisture as they sit in the dough, so if you're not baking immediately, toss them with a tiny pinch of cornstarch to absorb excess liquid and prevent soggy bars.
  • The difference between undercooked and perfectly cooked is literally one or two minutes, so keep an eye on them toward the end and don't rely on time alone—use the toothpick test.
03 -
  • Use an offset spatula or the back of a measuring cup to spread the dough evenly—uneven thickness means some bars will be underdone while others are overbaked.
  • The secret to bars that hold together without falling apart is using the parchment paper to lift them out of the pan once they're completely cooled; this prevents any crumbling along the edges.
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