Strawberry Crunch Cookies
These cookies combine rich buttery dough with freeze-dried strawberries and crunchy graham crackers, creating a delightful sweet treat perfect for any occasion.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Bring to room temperature for easy creaming.
- 1 cup granulated sugar Adds sweetness and a fine texture.
- 1 cup brown sugar, packed For a rich, caramel-like flavor.
- 2 large eggs Room temperature eggs incorporate better.
- 1 teaspoon vanilla extract Use pure vanilla for the best flavor.
- 3 cups all-purpose flour For a perfect chewy texture.
- 1 teaspoon baking soda Acts as a leavening agent.
- 1/2 teaspoon salt Enhances all the flavors.
- 1 cup crushed freeze-dried strawberries The star ingredient, adding fruity crunch.
- 1/2 cup white chocolate chips (optional) For creamy sweetness.
- 1/2 cup crushed graham crackers Adds a satisfying crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the butter mix, stirring until just combined. Don’t over-mix!
- Gently fold in the crushed freeze-dried strawberries, white chocolate chips (if using), and graham crackers.
- Using a rounded tablespoon, drop the cookie dough onto ungreased baking sheets, leaving space for spreading.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage. For a fun twist, use yogurt-covered raisins instead of white chocolate chips!