Strawberry Crunch Cookies

Ingredients

Cookie dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Strawberry crunch mix‑ins

• 1/2 cup strawberry jam
• 1 cup crushed strawberry-flavored cereal
• 1/2 cup white chocolate chips

Equipment

• Mixing bowls
• Electric mixer
• Baking sheets
• Parchment paper
• Spatula
• Wire cooling rack

Step-by-step instructions

Step 1: Prep your pans and oven

Getting everything ready before you start mixing helps the dough bake evenly and prevents sticking.​

1. Preheat your oven to 350°F (175°C).
2. Line baking sheets with parchment paper to keep the cookies from sticking and to promote even browning.

Step 2: Cream butter and sugars

Proper creaming gives cookies height and that classic soft, tender texture.​

1. In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar.
2. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2–3 minutes; it should look pale, slightly thick, and creamy.
3. Add the egg and vanilla extract and beat until fully incorporated and smooth.

Step 3: Mix the dry ingredients

1. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
2. Make sure the baking soda and salt are evenly distributed so the cookies rise and brown uniformly.​

Step 4: Make the cookie dough and add the strawberry crunch

1. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed just until no dry streaks remain.
2. Add the strawberry jam and gently fold it into the dough; you can fully mix it in for a uniform strawberry flavor or leave light streaks for a marbled look.
3. Fold in the crushed strawberry-flavored cereal and white chocolate chips until they are evenly distributed throughout the dough.​

The cereal pieces should be crushed into small chunks—not powder—so you still get pops of crunch and strawberry flavor after baking.​

Step 5: Scoop and bake

1. Use a tablespoon or a 1–1.5 tablespoon cookie scoop to drop rounded portions of dough onto the prepared baking sheets.
2. Leave space between each cookie, as they will spread slightly during baking.
3. Bake for about 10–12 minutes, or until the edges are lightly golden and the centers look just set but still soft.​
4. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to firm up.
5. Transfer the cookies to a wire rack to cool completely.

Pulling the cookies while the centers are still soft helps keep them chewy once they cool.​