Soft and fluffy, these strawberry white chocolate cookie bars are a great berry dessert for summer.
Ingredients
- cooking spray:
- 3/4 cups all-purpose flour: 1 piece
- baking powder: 1 tsp
- pinches salt: 2 piece (divided)
- 1/2 cups unsalted butter: 1 piece (divided)
- white sugar: 0.75 cup
- egg: 1 piece
- 1/2 teaspoons vanilla extract: 1 piece (divided)
- white chocolate chips: 0.5 cup
- 1/2 cups fresh strawberries: 1 piece
- vegetable oil: 1 tsp (or as needed)
- 1/2 cups confectioners' sugar: 2 piece
Metric Conversion
Stages of cooking
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Line the bottom of an 8-inch baking pan with parchment paper; spray the paper lightly with cooking spray.
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Mix together flour, baking powder, and 1 pinch salt in a bowl.
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In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup butter and white sugar together until light and fluffy. Add egg and 1 teaspoon vanilla extract and beat until well combined.
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Gradually add flour mixture. Fold in white chocolate chips. Press dough into the prepared baking pan; refrigerate for 2 hours.
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; set aside.
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Bake cookie bars in the preheated oven until lightly browned around the edges and set in the center, about 15 minutes. Set the pan on a wire rack to cool completely, about 20 minutes.
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Meanwhile, toss berries with vegetable oil in a bowl. Arrange berries in a single layer on the prepared baking sheet.
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Roast berries until very soft, turning halfway through baking time, about 25 minutes. Transfer berries to a small mixing bowl to cool completely before proceeding, about 20 minutes. Discard any berry bits that are burned. Once cooled, chop them up a bit.
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Place 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment and beat until very smooth. Add berries; beat on medium speed until berries are broken up and mixture is well combined. Turn mixer to low and gradually add 2 1/2 cups confectioners’ sugar, beating until well combined. Add 1/2 teaspoon vanilla extract and 1 pinch salt, then beat on high speed until frosting is very fluffy, 3 to 4 minutes. Spread frosting over cooled cookies, then slice into bars.
