why make this recipe
This cookie mixes sweet jam, crunchy cereal, and white chocolate. It gives a fresh strawberry flavor with a nice crunch. The cookie is simple to make and fun to share.
introduction
These Strawberry Crunch Cookies have jam inside and crushed strawberry cereal for texture. You get soft centers and crunchy bits in each bite. If you like jam-filled cookies, try a similar idea with Strawberry Kiss Cookies for more jam cookie ideas.
how to make Strawberry Crunch Cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the strawberry jam, crushed strawberry cereal, and white chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Ingredients :
- 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
- 1/2 cup strawberry jam
- 1 cup crushed strawberry-flavored cereal (e.g., Special K Strawberry)
- 1/2 cup white chocolate chips
Directions :
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the strawberry jam, crushed strawberry cereal, and white chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
how to serve Strawberry Crunch Cookies
Serve the cookies on a plate at room temperature. They go well with milk, tea, or coffee. For a fun look, press a few extra cereal pieces on top before baking, or try a shaped version inspired by heart-shaped chocolate chip cookies for parties.
how to store Strawberry Crunch Cookies
Let cookies cool completely. Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a sealed bag for up to 3 months. Thaw at room temperature before serving.
tips to make Strawberry Crunch Cookies
- Use room-temperature butter for easier creaming.
- Do not overmix after you add flour; mix until just combined.
- Crush the cereal by placing it in a bag and gently pressing with a rolling pin.
- If jam makes dough sticky, chill for 15 minutes before scooping.
- Check cookies at 10 minutes to avoid overbaking; edges should be light gold.
variation (if any)
- Use raspberry or apricot jam instead of strawberry for a different fruit note.
- Swap white chocolate chips for milk or dark chocolate chips.
- Add 1/4 cup chopped nuts for extra crunch.
- Make mini cookies and reduce bake time by 2-3 minutes.
FAQs
Q: Can I use frozen jam?
A: Thaw it first. Cold jam can make the dough hard to mix.
Q: Can I use a different cereal?
A: Yes. Use any crunchy strawberry cereal or a plain cereal with dried strawberries.
Q: Can I make dough ahead?
A: Yes. Chill dough up to 24 hours. Let it sit for a few minutes before scooping.
Q: Do I need to press jam into the dough?
A: No. This recipe folds jam into the dough, so you get swirls and pockets of jam.
Q: Will the cereal get soggy?
A: Some cereal will soften after baking, but it keeps a pleasant crunch if you use crushed pieces.
Conclusion
For another easy take on strawberry crunch cookies, see Practically Homemade’s Easy Strawberry Crunch Cookies for a related recipe idea. For more variations and tips, check the recipe notes at Wishes and Dishes Strawberry Crunch Cookies.
Print
Strawberry Crunch Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies filled with strawberry jam and crunchy strawberry cereal for a delightful texture and flavor.
Ingredients
- 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
- 1/2 cup strawberry jam
- 1 cup crushed strawberry-flavored cereal (e.g., Special K Strawberry)
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the strawberry jam, crushed strawberry cereal, and white chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Serve with milk, tea, or coffee. Store in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
