Description

Strawberry Crunch Cookies are a delightful twist on classic cookies inspired by the iconic Strawberry Crunch Ice Cream bars. These cookies offer a perfect balance of creamy sweetness from white chocolate chips and intense strawberry flavor from freeze-dried strawberries, all wrapped in a crispy strawberry crunch topping. With a tender, chewy center and a crisp exterior, they deliver nostalgic flavors that can be enjoyed year-round.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract

Dry Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Add-Ins and Topping

1 cup freeze-dried strawberries, crushed
1 cup white chocolate chips
1 cup strawberry crunch topping (store-bought or homemade)

Instructions

Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
Cream the butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined. This step is crucial for creating a tender cookie texture.
Add eggs and vanilla: Incorporate the eggs one at a time, beating thoroughly after each addition. Then stir in the vanilla extract for enhanced flavor.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
Mix dry into wet: Gradually add the flour mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough which can toughen cookies.
Fold in strawberry and chocolate: Gently fold the crushed freeze-dried strawberries and white chocolate chips into the dough, ensuring an even spread without deflating the batter.
Form and coat cookies: Scoop the dough into 1.5-inch balls. Roll each ball firmly in the strawberry crunch topping so they are fully coated, creating a signature crunchy exterior.
Arrange on baking sheet: Place the coated dough balls onto the prepared baking sheet spaced about 2 inches apart to allow for spreading during baking.
Bake: Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown, signaling doneness.
Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, preserving their crunch.

Notes

Chilling the dough for 30 minutes before baking helps achieve thicker cookies by preventing excessive spreading.
Press cookie dough balls firmly into the strawberry crunch topping to ensure full coverage for the perfect crunch.
Store cookies in an airtight container at room temperature for up to one week to maintain freshness and textural integrity.
Avoid refrigerating cookies as moisture from the fridge can soften the crunch coating.
For flavor variations, consider adding almond extract or lemon zest to the dough for a unique twist.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Strawberry cookies, Crunch cookies, White chocolate cookies, Freeze-dried strawberry cookies, Sweet dessert cookies, Easy baking recipe