Strawberry Cookie Bars White (Print Version)

Buttery bars loaded with fresh strawberries and white chocolate chunks, perfect for sharing any time.

# 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

→ Add-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 for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and creamy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to 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.
07 - Spread dough evenly into prepared baking pan.
08 - Bake for 22-25 minutes until top is golden brown and a toothpick inserted in center comes out with a few moist crumbs.
09 - Allow bars to cool completely in pan on wire rack before lifting out and cutting into portions.

# Expert Tips:

01 -
  • Easy to make with simple pantry staples and fresh strawberries
  • Soft, chewy texture with bursts of juicy fruit in every bite
  • Perfect for serving a crowd—yields 16 generous bars
  • Beautiful presentation with golden tops and colorful berry chunks
  • Versatile enough for casual snacking or special occasions
02 -
  • Use room temperature butter for easier creaming and better texture
  • Don't overbake—bars should be slightly underdone in the center for the softest texture
  • Let bars cool completely before cutting for clean, neat slices
  • Use the parchment paper overhang to lift the entire slab out of the pan before slicing
  • Fresh strawberries work best, but frozen can be substituted if properly dried
Go Back