Strawberry Crunch Cookies Bites (Print Version)
# Ingredients:
→ Mix-ins and Coating
01 -
1 cup strawberry crunch topping
02 -
175 grams white chocolate chips
03 -
25 grams freeze-dried strawberries, smashed up
→ Dough
04 -
0.5 teaspoon salt
05 -
1 teaspoon baking soda
06 -
315 grams regular flour
07 -
2 teaspoons vanilla extract
08 -
2 large eggs
09 -
110 grams packed brown sugar
10 -
200 grams white sugar
11 -
225 grams unsalted butter at room temp
# Instructions:
01 -
Let those cookies chill on the tray for a few minutes before you move them to a rack so they can finish cooling.
02 -
Slide your sheet into the oven and bake for about 10 to 12 minutes until the edges start getting that golden color. Give them some space, about 5 cm apart.
03 -
Scoop out dough balls about 4 cm wide, then roll each one around in the strawberry topping so they're covered.
04 -
Toss in your white chocolate chips and smashed strawberries. Stir just enough so it's spread through the dough.
05 -
Slowly dump your dry stuff into the wet stuff, mixing until you can't see any more flour.
06 -
Mix up the flour, baking soda, and salt in another bowl—just use a whisk or fork.
07 -
Crack in one egg, stir it in, add the other, and mix again. Pour in the vanilla and stir until smooth.
08 -
Grab your big bowl and beat the butter, brown sugar, and white sugar together until you've got a fluffy mixture.
09 -
Set your oven to 175°C. Grab a baking sheet and cover it with parchment so nothing sticks.
# Notes:
01 -
Crushing your freeze-dried strawberries all the way gives the best crunch in every cookie.
02 -
Keep cookies fresh by storing them in an airtight box at room temp.