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Strawberry Crunch Cookies
Maya

Strawberry Crunch Cookies

Soft, chewy cookies packed with buttery sweetness, bursts of strawberry jam, and a crunchy strawberry-cereal texture. Perfectly golden with a hint of white chocolate — the ultimate nostalgic treat!
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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: 160
Ingredients Equipment Method Notes

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
  • 1/2 cup white chocolate chips

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Spatula
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In another bowl, whisk together flour, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Fold in strawberry jam, crushed strawberry cereal, and white chocolate chips gently.
  7. Drop rounded tablespoons of dough onto prepared baking sheets, leaving space between each cookie.
  8. Bake for about 10–12 minutes or until edges are lightly golden.
  9. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra crunch, roll cookie dough balls in more crushed strawberry cereal before baking. Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.