Strawberry Crunch Cookies
Delightful cookies combining the sweetness of strawberries and a satisfying crunch, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Butter should be at room temperature.
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg Use at room temperature.
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour Can substitute with gluten-free flour.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup strawberry jam Or other flavors of jam.
- 1 cup crushed strawberry-flavored cereal (e.g., Special K Strawberry)
- 1/2 cup white chocolate chips Can be substituted with milk or dark chocolate.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the strawberry jam, crushed strawberry cereal, and white chocolate chips.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Enhance flavor with a dash of almond extract. Store in an airtight container for up to a week or freeze for up to three months.