Description
These Strawberry Crunch Cookies combine the sweet, fruity flavor of freeze-dried strawberries with creamy white chocolate chips and a crunchy strawberry topping. Perfectly soft and chewy, these cookies offer a unique texture and delightful taste, making them an irresistible dessert for any strawberry lover.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1/2 cup crushed freeze-dried strawberries
- 1 cup white chocolate chips
- 1 cup strawberry crunch topping (see notes)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This incorporates air to give your cookies a nice texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract to infuse the batter with a warm, sweet aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening agents and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined to avoid overworking the dough, which can make cookies tough.
- Fold in Mix-ins: Gently fold in the crushed freeze-dried strawberries and white chocolate chips to evenly distribute fruit flavor and creamy sweetness throughout the dough.
- Form and Coat Dough Balls: Scoop the cookie dough into balls about 1 1/2 tablespoons each. Roll each ball in the strawberry crunch topping to add a delightful crispy texture on the outside.
- Arrange and Bake: Place the coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10–12 minutes or until the edges are beginning to turn golden and the centers are set.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving. Enjoy!
Notes
- To make the strawberry crunch topping, pulse 1/2 cup freeze-dried strawberries and 1/2 cup golden Oreos in a food processor until crumbly.
- Store cookies in an airtight container to keep them soft and chewy for several days.
- For a more intense strawberry flavor, add extra freeze-dried strawberries or white chocolate chips as desired.
- If you don’t have golden Oreos, substitute with vanilla wafer cookies for the crunch topping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
