Strawberry Crunch Cookies
Soft and pillowy cookies with a touch of crunch, filled with strawberry jam and white chocolate chips, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg Use a room temperature egg.
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour Sifted to avoid lumps.
- 1/2 teaspoon baking soda Ensure even distribution.
- 1/2 teaspoon salt
Mix-Ins
- 1/2 cup strawberry jam Warm slightly for easier mixing.
- 1 cup crushed strawberry-flavored cereal (e.g., Special K Strawberry) Gently crush to maintain some larger pieces.
- 1/2 cup white chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until well combined.
Mixing Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt. Make sure there are no lumps.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the strawberry jam, crushed cereal, and white chocolate chips.
Baking
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
Store cooled cookies in an airtight container. To keep cookies soft, place a slice of bread inside the container. For crispness, store in a shallow container with parchment paper and avoid refrigeration.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 85mgSugar: 10g
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