Strawberry Crunch Cookies

why make this recipe

Strawberry Crunch Cookies are a delightful blend of sweet and fruity flavors. They offer a fun twist on classic cookies, making them perfect for any occasion. Whether you’re baking for a special event or just want a tasty snack, these cookies will surely please everyone. With the creamy white chocolate chips and the crunch of strawberry cereal, each bite delivers a perfect balance of texture and taste.

how to make Strawberry Crunch Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup strawberry jam
• 1 cup crushed strawberry-flavored cereal (e.g., Special K Strawberry)
• 1/2 cup white chocolate chips

Directions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Beat in the egg and vanilla extract until they are well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
6. Fold in the strawberry jam, crushed strawberry cereal, and white chocolate chips.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

how to serve Strawberry Crunch Cookies

Serve these cookies fresh out of the oven for a warm treat, or let them cool and pack them in a container for later. They are great with a glass of milk or a cup of coffee. You can also serve them at parties or gatherings where guests will appreciate their unique taste.

how to store Strawberry Crunch Cookies

Store the cookies in an airtight container at room temperature. They should stay fresh for about a week. If you want to keep them for a longer time, you can freeze them. Just place them in a freezer bag and store them in the freezer. When you’re ready to eat them, just let them thaw at room temperature.

tips to make Strawberry Crunch Cookies

• Use softened butter: Make sure your butter is softened to room temperature for easy mixing.
• Don’t overmix: Mix the dough until just combined to keep the cookies soft and chewy.
• Customize the crunch: Feel free to add more crushed strawberry cereal for an extra crunch.
• Add more flavor: You can also add nuts or other types of chocolate chips if you’d like.

variation

For a different flavor, try using raspberry jam instead of strawberry. You can also experiment with different types of cereal or add a sprinkle of shredded coconut for a tropical twist.

FAQs

Can I use margarine instead of butter?
Yes, you can use margarine, but the flavor and texture may be slightly different.

What if I don’t have strawberry jam?
You can substitute any fruit jam you like, such as raspberry or mixed berry.

Can I make these cookies gluten-free?
Yes, you can use gluten-free all-purpose flour to make these cookies gluten-free. Adjust the baking time if necessary.

Strawberry Crunch Cookies

Delightful blend of sweet and fruity flavors, perfect for any occasion with creamy white chocolate chips and the crunch of strawberry cereal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup unsalted butter, softened Make sure your butter is softened to room temperature for easy mixing.
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 1/4 cups all-purpose flour Can use gluten-free all-purpose flour to make gluten-free.
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Add-ins

• 1/2 cup strawberry jam Can substitute any fruit jam like raspberry or mixed berry.
• 1 cup crushed strawberry-flavored cereal (e.g., Special K Strawberry) Feel free to add more for extra crunch.
• 1/2 cup white chocolate chips You can also add nuts or other types of chocolate chips.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Beat in the egg and vanilla extract until they are well combined.

Mix Dry Ingredients

1. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
2. Gradually add the dry ingredients to the wet ingredients. Mix until just combined.

Combine Add-ins and Bake

1. Fold in the strawberry jam, crushed strawberry cereal, and white chocolate chips.
2. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
3. Bake for 10-12 minutes or until the edges are lightly golden.
4. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store the cookies in an airtight container at room temperature for about a week. For longer storage, freeze them in a freezer bag.