Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup fresh strawberries, diced
- 1 cup strawberry crunch topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the eggs one at a time and mix well. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
- Gently fold in the diced strawberries until evenly distributed.
- Drop tablespoon-sized balls of dough onto lined baking sheets and sprinkle with strawberry crunch topping.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add a splash of almond extract.
- Ensure strawberries are well-drained to avoid excess moisture in the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Strawberry Crunch Cookies