Strawberry Crunch Cookies
These strawberry crunch cookies are soft, chewy, and packed with strawberry flavor from freeze-dried strawberries and strawberry cake mix.
Ingredients
For the Cookies
- 1 cup unsalted butter 240 ml
- 1 cup granulated sugar 200 g
- 1 cup brown sugar 220 g
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour 360 g
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup freeze-dried strawberries 150 g
- 1 cup strawberry cake mix 150 g
Instructions
- Preheat the oven to 350°F (175°C). Line 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 eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients.
- Fold in the freeze-dried strawberries and strawberry cake mix until evenly distributed.
- Drop tablespoon-sized portions 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. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra crunch, add ½ cup of crushed vanilla wafers or graham crackers to the dough.