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Strawberry Crunch Cookies

Delicious Strawberry Crunch Cookies for Sweet Nostalgia

These Strawberry Crunch Cookies deliver a nostalgic treat with a crisp topping and soft, chewy center filled with fruity strawberry goodness.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Softened; substitute with margarine for dairy-free option
  • 3/4 cup Granulated Sugar Sweetness and crispness; brown sugar for extra moisture
  • 3/4 cup Brown Sugar Can substitute with coconut sugar for lower glycemic option
  • 1 large Large Egg May use a flax egg for vegan alternative
  • 1 teaspoon Vanilla Extract Use pure extract for best quality
  • 2 cups All-Purpose Flour For gluten-free, substitute with gluten-free flour blend
  • 1 teaspoon Baking Soda Ensure it is fresh for best results
  • 1/2 teaspoon Salt Balances sweetness
For the Flavor Boost
  • 1/2 cup Strawberry Jam High-quality or homemade jam recommended
  • 1 cup Crushed Strawberry-Flavored Cereal Can substitute with plain cereal mixed with strawberry extract
  • 1 cup White Chocolate Chips Can use milk or dark chocolate for different flavor

Equipment

  • Electric Mixer
  • mixing bowls
  • Baking sheets
  • Parchment paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, combine softened unsalted butter, granulated sugar, and brown sugar. Beat on medium speed for 3-5 minutes until light and fluffy.
  3. Add a large egg and pure vanilla extract to the creamed mixture. Beat until well combined.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed until just combined.
  5. Gently fold in strawberry jam, crushed cereal, and white chocolate chips until well incorporated.
  6. Drop rounded portions of dough onto the prepared baking sheets, leaving 2 inches of space in between.
  7. Bake for 10-12 minutes until edges are golden brown and centers are slightly soft.
  8. Let cookies cool on baking sheets for about 5 minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 30mgFiber: 0.5gSugar: 10gVitamin A: 250IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Store in an airtight container for up to 1 week or freeze for up to 3 months.

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