🍓 Strawberry Crunch Cookies
Yields: 24–30 cookies
Prep: 15 minutes
Bake: 12–14 minutes
Ingredients
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1/2 cup (1 stick) unsalted butter, softened
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1/2 cup granulated sugar
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1/2 cup brown sugar, packed
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1 large egg
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1/2 tsp baking soda
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1/4 tsp salt
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1 cup freeze-dried strawberries, chopped or crushed
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1 cup crisp rice cereal (for crunch)
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Optional: 1/2 cup white chocolate chips
Instructions
1. Prep
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Preheat oven to 350°F (175°C).
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Line a baking sheet with parchment paper.
2. Make the dough
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In a large bowl, cream butter + granulated sugar + brown sugar until light and fluffy.
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Beat in egg and vanilla until combined.
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In a separate bowl, whisk flour, baking soda, and salt.
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Gradually add dry ingredients to the wet, mixing until just combined.
3. Add crunch & fruit
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Gently fold in crushed freeze-dried strawberries, rice cereal, and white chocolate chips if using.
4. Shape and bake
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Scoop dough onto prepared sheet (about 2 tbsp per cookie).
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Bake 12–14 minutes until edges are lightly golden.
5. Cool
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Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
💡 Tips
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Extra crunch: Toast the rice cereal lightly before adding.
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Freeze-dried strawberries: Do not substitute fresh — they add flavor without extra moisture.
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Storage: Keep in an airtight container up to 5 days or freeze for longer.
I can also give you a chewy Strawberry Crunch Cookie Bars version or a strawberry & white chocolate cookie sandwich recipe if you want.
