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Strawberry Crunch Cookies

Strawberry Crunch Cookies for Sweet Summer Indulgence

Delight in these Strawberry Crunch Cookies that feature a chewy strawberry center and a graham cracker topping, perfect for summer indulgence.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter Softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 large eggs Can be substituted with flax eggs for vegan option
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Can use gluten-free flour blend
  • 1 teaspoon baking soda Ensure it’s fresh
  • 1/2 teaspoon salt Optional for sodium-sensitive diets
  • 1 cup freeze-dried strawberries Fresh strawberries can be used if consistency is adjusted
  • 1 box strawberry cake mix Can substitute with another flavored cake mix
For the Topping
  • 1/2 cup crushed freeze-dried strawberries
  • 1 cup graham cracker crumbs Can be replaced with crushed cookies
  • 1/4 cup melted butter Can substitute with coconut oil

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Cookie scoop
  • small bowl

Method
 

Step-by-Step Instructions for Strawberry Crunch Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  3. Incorporate the eggs one at a time, mixing well after each addition, then add vanilla extract and blend until smooth.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, and salt, then gradually add to the wet ingredients.
  5. Fold in the crushed freeze-dried strawberries and strawberry cake mix gently.
  6. Scoop rounded balls of dough onto the prepared baking sheet, spaced about 2 inches apart.
  7. Bake for 10 to 12 minutes until edges are golden and centers are set but soft.
  8. Let cookies cool for a few minutes on the baking sheet before transferring to a wire rack.
  9. Prepare the topping by mixing crushed freeze-dried strawberries, graham cracker crumbs, and melted butter.
  10. Once cooled, gently press the topping onto the surface of each cookie.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

For best results, follow expert tips such as using room temperature butter and avoiding overmixing to maintain the cookie's texture.

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