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–+ servings
Delicious homemade Strawberry Crunch Cookies with strawberry sprinkles on top

Strawberry Crunch Cookies

Delightful soft cookies featuring strawberry jam, crushed strawberry cereal, and white chocolate chips for a fun crunch and rich flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter, softened Substitute with 3/4 cup butter + 1/4 cup neutral oil if out of butter
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Dry Ingredients
  • 2 1/4 cups all-purpose flour For gluten-free, use a 1:1 GF blend and add 1/4 teaspoon xanthan gum if it’s not included
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Add-Ins
  • 1/2 cup strawberry jam Use preserves for bigger fruit bits, or seedless jam for smooth pockets
  • 1 cup crushed strawberry-flavored cereal e.g., Special K Strawberry; pulse briefly so you still have small crunchy bits
  • 1/2 cup white chocolate chips Swap for milk or dark chocolate chips for a richer flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes.
  3. Add the egg and vanilla. Beat until smooth and combined.
  4. In another bowl, whisk the flour, baking soda, and salt.
  5. Add the dry ingredients to the butter mixture gradually. Stir with a spatula until just combined. Do not overmix.
  6. Gently fold in the strawberry jam, ensuring there are pockets of jam.
  7. Fold in the crushed cereal and white chocolate chips with soft, lifting motions to keep the dough airy.
Baking
  1. Drop rounded tablespoons of dough onto the prepared sheets, spacing about 2 inches apart. Slightly flatten the tops for a more even bake.
  2. Bake for 10–12 minutes, watching for lightly golden edges but still soft centers.
  3. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 100mgSugar: 10g

Notes

Serve warm with a cold glass of milk or a cup of unsweetened tea. For an extra-special dessert, stack two cookies with a thin spread of whipped cream or more strawberry jam for a cookie 'sandwich.' Store in an airtight container for 3–4 days.

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