Description
Soft and chewy strawberry cookies coated in crunchy strawberry topping with white chocolate chips.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup freeze-dried strawberries, crushed
- 1 cup white chocolate chips
- 1 cup strawberry crunch topping
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars until light and fluffy.
- Add eggs one at a time and mix well, then stir in vanilla.
- Whisk flour, baking soda, and salt separately.
- Gradually mix dry ingredients into wet mixture.
- Fold in crushed freeze-dried strawberries and white chocolate chips.
- Scoop dough into 1.5-inch balls and roll in strawberry crunch topping.
- Place on baking sheet spaced 2 inches apart.
- Bake 10-12 minutes until edges are golden.
- Cool 5 minutes before transferring to wire rack.
Notes
- Chill dough 30 minutes for thicker cookies.
- Press topping firmly onto dough.
- Store at room temperature in airtight container.
- Reheat briefly to restore crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg