Strawberry Crunch Cookies
Delightful cookies with a soft chewy interior, topped with crunchy strawberry-flavored cereal and sweet white chocolate chips.
Ingredients
Cookie Base Ingredients
- 1 cup unsalted butter, softened Make sure your butter is at room temperature for easy creaming.
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed Brown sugar adds moisture and a deeper flavor.
- 1 large egg This binds the ingredients together.
- 1 teaspoon vanilla extract The secret ingredient for that warm, sweet aroma.
- 2 1/4 cups all-purpose flour I recommend using a good quality brand for the best results.
- 1/2 teaspoon baking soda Key for a little lift.
- 1/2 teaspoon salt Enhances all the flavors.
Mix-Ins
- 1/2 cup strawberry jam Use high-quality jam for a fresh, fruity taste.
- 1 cup crushed strawberry-flavored cereal (e.g., Special K Strawberry) This gives the cookies their unique crunch.
- 1/2 cup white chocolate chips Ghirardelli is recommended for its creamy texture and taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 to 5 minutes).
- Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the strawberry jam, crushed cereal, and white chocolate chips.
- Using a rounded tablespoon, drop spoonfuls of dough onto the baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to a week. You can refrigerate the dough for up to 48 hours before baking.