Strawberry Crunch Cookies
Soft, chewy cookies bursting with strawberry flavor and white chocolate, enhanced by crispy strawberry-flavored cereal.
Equipment
- Oven
- Mixing Bowl
- Baking Sheets
- Parchment Paper
- Wire Rack
Ingredients
- 1 cup Unsalted Butter softened
- 1 cup Granulated Sugar
- 0.5 cup Brown Sugar packed
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2.25 cups All-Purpose Flour
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 0.5 cup Strawberry Jam
- 1 cup Crushed Strawberry-Flavored Cereal e.g., Special K Strawberry
- 0.5 cup White Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- 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 mixture to the wet ingredients, mixing gently until just combined.
- Fold in the strawberry jam, crushed strawberry cereal, and white chocolate chips.
- Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months.