Description

Strawberry Crunch Cookies are a delightful twist on the classic Strawberry Crunch Ice Cream bars, featuring a buttery and chewy cookie base loaded with freeze-dried strawberries, creamy white chocolate chips, and a crispy strawberry crunch topping for a perfect balance of textures and flavors.

Ingredients

Scale

Cookie Dough

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

Topping

1 cup strawberry crunch topping (store-bought or homemade)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a tender and airy cookie texture.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract to build flavor depth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing and a tougher cookie.
Fold in Strawberries and Chocolate Chips: Gently fold in the crushed freeze-dried strawberries and white chocolate chips, evenly distributing the fruit flavor and sweet creaminess throughout the dough.
Shape Cookies with Crunch Topping: Scoop dough into 1.5-inch balls, then roll each ball in the strawberry crunch topping to coat the outside, providing a crispy texture reminiscent of the original ice cream bars.
Arrange and Bake: Place the coated cookie balls about 2 inches apart on the prepared baking sheet, then bake for 10-12 minutes until edges are golden and the cookies have set.
Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely and achieve a perfect crunch.

Notes

For thicker cookies, chill the dough in the refrigerator for about 30 minutes before baking to prevent excessive spreading.
Use freeze-dried strawberries to retain intense strawberry flavor without adding extra moisture.
The strawberry crunch topping can be store-bought or homemade depending on your preference.
Ensure not to overmix the dough after adding flour to keep cookies tender.

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

Keywords: Strawberry Crunch Cookies, freeze-dried strawberries, white chocolate chip cookies, crispy cookies, dessert recipes, baking, strawberry cookies