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Freshly baked Strawberry Crunch Cookies with strawberry bits and crunchy topping

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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
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.