Strawberry Chocolate Chip Cookies


Of all the cookie recipes in the world, I tend to go back to the same kind over and over again (and I suspect you do, too!)  The classic chocolate chip.  A good chocolate chip cookie recipe is in my mind the best “base cookie” recipe to start with when you want to try a fun new twist, like I’m doing today.  You can mix it up with different types of chocolate, add in your favorite candies, or top with something fancy like sea salt for a whole new level of deliciousness.

Strawberry Chocolate Chip Cookies

When I took one of our favorite chocolate chip cookie recipes and mixed things up with bright bursts of strawberries and a hint of almond extract, the results were phenomenal.  My family LOVES these cookies.  I’m teaming up with Crisco® to help inspire home cooks with new recipe ideas and cooking and baking tips using Crisco® products and I’m going to tell you how a little shortening is one of the secrets to perfect cookies.

Strawberry Chocolate Chip Cookies

When it comes to chocolate chip cookies, texture and form are everything to me.  I want a cookie that’s slightly crisp on the edges, soft and chewy in the center, and one that won’t dry out if I save a few for the next day.  My secret to that perfect texture comes from using a combination of both real butter and and Crisco® Shortening.  I love the flavor and delicate texture that comes from butter, but the shortening creates a unique softness to the finished cookie and gives it a perfect shape.  Crisco® also has has zero grams trans-fat per serving*. The mix of the two results in the perfect cookie.

Start by creaming the shortening, butter, and both brown and white sugar.

Strawberry Chocolate Chip Cookies

Add eggs and also a generous amount of almond extract.  Almond extract and berries are a natural pairing that really enhance each other’s flavors.

Strawberry Chocolate Chip Cookies

You can use any kind of chocolate; I prefer dark or semi-sweet.

Strawberry Chocolate Chip Cookies

And then another secret is right here: freeze-dried strawberries.  You can’t very successfully add fresh berries to cookies because the extra moisture is just too much, but freeze-dried will absorb some of the moisture in the dough and plump up, adding both flavor and texture.  I freeze-dry my own berries at home with my in-home machine (you can read all about it here), but you can buy freeze-dried strawberries in most grocery stores these days, or even on Amazon!  If you don’t see them with the other dried fruits, check the health-food aisle, or the aisle with other freeze-dried foods. 

Strawberry Chocolate Chip Cookies

The dough isn’t just delicious, but it’s pretty gorgeous to look at, too!

Strawberry Chocolate Chip Cookies

Drop dough onto baking sheets and press down just slightly with your hand (like the one on the far left of the below picture). 

Strawberry Chocolate Chip Cookies

 If you want, you can also add a few extra pieces of berries to the tops.  They do have a tendency to get a little brown, but I kind of like them that way. 

Strawberry Chocolate Chip CookiesThey will bake up soft and beautiful with chunks of melted chocolate and pieces of bright red berries.

Strawberry Chocolate Chip Cookies

The perfect treat for your Valentine!  

If you need more baking inspiration visit or search #CriscoCreators on social media to find more great recipes!  


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Strawberry Chocolate Chip Cookies


A delicious twist on the classic chocolate chip cookie with hints of almond extract and bright berries!


  • 3 cups Pillsbury BEST™ All-Purpose Flour
  • ¾ teaspoon salt
  • ¾ teaspoon baking soda
  • ½ cup Crisco® Butter Flavor All-Vegetable Shortening Sticks
  • 1/2 cup real butter at room temperature or slightly softer
  • ¾ c. white sugar
  • 1 c. packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon almond extract
  • 12-oz bag chocolate chips
  • 2 cups roughly chopped freeze-dried strawberries


  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
  2. Combine flour, salt, and baking soda in a small bowl and set aside.
  3. In the bowl of a stand-mixer, combine Crisco® shortening, butter, brown sugar and white sugar. Beat at medium speed until creamy. Add in eggs, one at a time, beating until each one is incorporated. Add vanilla and almond extracts.
  4. Add dry ingredients and mix until just combined. Add chocolate chips and strawberries and mix until well blended.
  5. Use a cookie scoop to portion dough into 1 1/2″ balls and just slightly flatten with hand.
  6. Bake for 8-10 minutes, until set on edges and slightly soft in centers. Remove and let cool on baking sheet for 2-3 minutes and then transfer to cooling rack. Yields about 3 dozen.

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The Best Valentine Cookies

This post is in partnership with Crisco®. We love partnering with brands we use at home in our own kitchens.  As always, opinions are all our own!

*See nutrition information for fat and saturated fat content. 



  1. Winner! Love, love, love these cookies! I would never have thought to put f/d strawberries in my chocolate chip cookies but, WOW! Who doesn’t love chocolate dipped strawberries? And I did not find the almond extract overpowering. Could it be the other reader used imitation instead of real extract? This is a fabulous cookie! Thanks, Sara!

  2. Wow. Great cookie except the overpowering almond flavor totally strangulated any strawberry flavor — and I followed the recipe exactly. I’ll try again without it.

  3. Truly the difference in cookies made with shortening is real! I was given chocolate chip cookies by two friends within two days apart. one made only with butter and the other one made with butter and shortening combination. The cookie with shortening was so much better!!!

    Sarah, it’s such a coincidence that you posted this recipe. Just this week I went onto your website looking for a chocolate chip cookie recipe with part shortening in the base and could not find one. So I looked on Mel’s kitchen café blog and couldn’t find one there either. So I finally decided I would have to ask my friend for her secret chocolate chip cookie recipe with shortening in it, and she shared! So I’m sharing with you too. Her recipe is very similar but makes a larger batch.

    chocolate chip cookies

    1.Cream together:
    1 cup CRISCO shortening
     1 cup butter
     1 1/2 c brown sugar
     1 1/2 c granulated sugar

    2.Add one at a time and mix after each addition:

    3 eggs, room temperature
    1 tablespoon Vanilla

    3. Sift flour and then mix together and add gradually to wet ingredients?

    5 cups all purpose flour
    1 teaspoon salt
    1 1/2 teaspoons baking soda

    4.  Stir in:

    1 bag semi-sweet chocolate chips
    1 1/2 cups chopped nuts (optional)

    Preheat oven to 350 degrees and bake for 10-11 minutes.  Secret: take out when still a little underdone.

  4. I had all the ingredients so I tested these out this afternoon. They are a delicious change to the traditional chocolate chip cookie.

    1. You can definitely use all butter (or all shortening for that matter). It will yield a slightly different texture depending on what you use but both delicious!

  5. You had me until almond extract. ? I don’t like lots of almond flavor in my cookies. I may have to try with vanilla instead.

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