Strawberry Crunch Cookies
Delight in these Strawberry Crunch Cookies, featuring a perfect balance of sweet strawberries and a satisfying crunchy texture, ideal for a tasty homemade treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup freeze-dried strawberries, crushed
- 1 cup crispy rice cereal
Instructions
- Preheat oven to 350°F (175°C) and line 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 eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually blend the dry ingredients into the wet mixture.
- Fold in the crushed freeze-dried strawberries and crispy rice cereal gently until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes or until cookies are golden around the edges.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra burst of flavor, drizzle melted white chocolate over cooled cookies before serving.
Find it online: https://cubaqueen.com/strawberry-crunch-cookies-2/