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Strawberry Crunch Cookies

Irresistibly Chewy Strawberry Crunch Cookies Made Easy

Delight in these Strawberry Crunch Cookies, a nostalgic treat combining chewy, fruity centers with a festive crunchy topping.
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Prep Time 12 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Adds richness and tenderness
  • ½ cup Granulated Sugar Provides sweetness and structure
  • ½ cup Brown Sugar Adds moisture and deeper flavor
  • 2 large Eggs Binds ingredients
  • 2 teaspoons Vanilla Extract Enhances flavor
  • 3 cups All-Purpose Flour The backbone of the cookies
  • 1 teaspoon Baking Soda Essential for rising
  • 1 teaspoon Salt Balances sweetness
  • 1 cup Freeze-Dried Strawberries Provides concentrated flavor
  • 1 cup Strawberry Cake Mix Adds flavor and sweetness
For the Topping
  • 1 cup Crushed Graham Crackers Creates a crunchy topping
  • ½ cup Melted Butter Binds the topping together

Equipment

  • Mixing bowls
  • Measuring cups
  • Cookie scoop
  • Baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together 1 cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar until light and fluffy, about 3-5 minutes.
  3. Add 2 large eggs one at a time, mixing well, then stir in 2 teaspoons of vanilla extract.
  4. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt.
  5. Gradually mix the dry ingredients into the wet batter until just combined, being careful not to overmix.
  6. Fold in 1 cup of freeze-dried strawberries and 1 cup of strawberry cake mix until evenly incorporated.
  7. Drop rounded balls of dough onto prepared baking sheets, spaced about 2 inches apart.
  8. Bake for 10-12 minutes until edges are golden brown; centers should look slightly underbaked.
  9. Cool cookies on baking sheets for about 5 minutes before transferring to a wire rack.
  10. Mix crushed graham crackers, freeze-dried strawberries, and melted butter in a small bowl, then press this mixture onto cooled cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Notes

Chilling the dough before baking enhances chewiness. Feel free to substitute freeze-dried strawberries with other fruits for variety.

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