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Strawberry Crunch Cookies

Strawberry Crunch Cookies

Delicious cookies featuring strawberry jam, crushed cereal, and white chocolate chips for a sweet, crunchy treat that's perfect for snacking or gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Start with softened butter, not melted.
  • 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 Measure by spooning flour into the cup and leveling off.
  • 1/2 teaspoon baking soda Ensure baking soda is fresh for proper leavening.
  • 1/2 teaspoon salt
Flavor Ingredients
  • 1/2 cup strawberry jam Preserves can be used but may need to be pressed through a sieve.
  • 1 cup crushed strawberry-flavored cereal (e.g., Special K Strawberry) Crush by hand to keep some larger pieces for crunch.
  • 1/2 cup white chocolate chips Can be swapped for milk chocolate if preferred.

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 butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the strawberry jam, crushed strawberry cereal, and white chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes, or until the edges are lightly golden.
  2. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer for up to 2 months. Chill the dough if the kitchen is warm to prevent spreading.