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Soft & Chewy Strawberry Crunch Cookies

Soft & Chewy Strawberry Crunch Cookies for Sweet Nostalgia

These Soft & Chewy Strawberry Crunch Cookies blend nostalgia and comfort, with a chewy center and satisfying crunch.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Provides richness; substitute with coconut oil for dairy-free.
  • 3/4 cup Granulated Sugar Adds sweetness; use less for a healthier treat.
  • 3/4 cup Brown Sugar Contributes moisture and caramel flavor.
  • 1 large Egg Binds ingredients; use flax egg for vegan option.
  • 2 teaspoons Vanilla Extract Elevates flavor; use pure for best results.
For the Dry Ingredients
  • 2 cups All-Purpose Flour Provides structure; opt for gluten-free if desired.
  • 1 teaspoon Baking Soda Act as a leavening agent.
  • 1/2 teaspoon Salt Balances sweetness; sea salt adds flavor.
For the Flavor & Texture
  • 1/2 cup Strawberry Jam Adds fruity sweetness; substitute with raspberry jam.
  • 1 cup Crushed Strawberry-Flavored Cereal Offers crunch; use similar cereal or rolled oats.
  • 1 cup White Chocolate Chips Infuses creaminess; dark chocolate chips enhance flavor.

Equipment

  • Mixing bowl
  • Hand mixer or stand mixer
  • Baking sheets
  • parchment paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream together softened unsalted butter, granulated sugar, and brown sugar until light and fluffy for 3-5 minutes.
  3. Add one large egg and vanilla extract, mixing until well combined.
  4. In a separate bowl, combine flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
  5. Fold in strawberry jam, crushed cereal, and white chocolate chips until evenly distributed.
  6. Using a rounded tablespoon, drop dough onto prepared baking sheets with space between each cookie.
  7. Bake for 10-12 minutes until edges are lightly golden brown and centers remain soft.
  8. Let cookies cool on baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 20mgSodium: 70mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 10mg

Notes

Refrigerate dough for 30 minutes for better shape and chewiness. Store cookies in an airtight container up to 5 days at room temperature.

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