Strawberry Crunch Cookies
why make this recipe
Strawberry Crunch Cookies are a delightful treat that combines the sweet taste of strawberries with crunchy cereal and creamy white chocolate. These cookies are not only easy to make but also a fun way to enjoy a burst of strawberry flavor. Perfect for cookie lovers, they make a great snack, dessert, or even a special addition to any gathering. The bright color and unique texture will surely impress your friends and family!
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:
- 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.
- 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 ingredients to the wet ingredients, mixing until just combined.
- Fold in the strawberry jam, crushed strawberry cereal, and white chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- 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
These cookies taste great on their own, but you can also serve them with a glass of milk or a scoop of vanilla ice cream. They can be arranged on a platter for parties or enjoy them straight from the jar for a cozy treat at home.
how to store Strawberry Crunch Cookies
Store the cookies in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, consider freezing them by placing them in a freezer-safe container for up to three months.
tips to make Strawberry Crunch Cookies
- Make sure your butter is softened for easier mixing.
- Don’t overmix the dough once you add the dry ingredients; it can make the cookies tough.
- Feel free to adjust the amount of strawberry jam based on your taste preferences.
- For extra crunch, add more crushed strawberry cereal on top of the cookies before baking.
variation
You can switch the strawberry jam for other fruit jams like raspberry or peach for a different flavor. Additionally, you can use dark chocolate chips instead of white chocolate chips for a richer taste.
FAQs
Can I use frozen strawberries instead of strawberry jam?
Yes, you can use fresh or frozen strawberries, but make sure to chop them finely and reduce some of the additional liquid in the recipe.
What type of cereal can I use if I can’t find strawberry-flavored cereal?
You can use any crunchy cereal, such as cornflakes or Rice Krispies, and add a bit of strawberry extract for flavor.
Can I make the cookie dough ahead of time?
Yes, you can prepare the dough and store it in the refrigerator for up to two days before baking, or you can freeze it for longer storage. Just thaw it in the fridge overnight before you plan to bake.
Strawberry Crunch Cookies
Ingredients
Method
- 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.
- 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 ingredients to the wet ingredients, mixing until just combined.
- Fold in the strawberry jam, crushed strawberry cereal, and white chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.