Strawberry Crunch Cookies Bites (Print Version)
# Ingredients:
→ Dough
01 -
0.5 teaspoon salt
02 -
1 teaspoon baking soda
03 -
315 grams all-purpose flour
04 -
2 teaspoons vanilla extract
05 -
2 large eggs
06 -
110 grams brown sugar
07 -
200 grams granulated sugar
08 -
225 grams unsalted butter, softened
→ Mix-ins and Coating
09 -
1 cup strawberry crunch topping
10 -
175 grams white chocolate chips
11 -
25 grams freeze-dried strawberries, crushed
# Instructions:
01 -
Let the cookies sit on the tray for five minutes. Then put them on a rack so they can finish cooling down.
02 -
Pop the coated dough balls on the lined tray with about 5 cm between each. Bake until the edges go golden, somewhere around 10 to 12 minutes.
03 -
Scoop out dough into 4 cm chunks, roll them in strawberry crunch, and set them aside.
04 -
Gently stir in white chocolate chips and your crushed freeze-dried strawberries.
05 -
Slowly mix the dry stuff into your wet bowl until the dough just comes together.
06 -
Toss the flour, baking soda, and salt into a bowl and give it a good whisk.
07 -
Add one egg at a time to your fluffy butter mix, stirring after each. Then mix in the vanilla.
08 -
Beat the softened butter with both sugars in a big bowl until it's light and creamy.
09 -
Set your oven to 175°C. Lay out some parchment on a baking sheet.
# Notes:
01 -
Want extra crunch? Crush up those freeze-dried strawberries really small before mixing in.
02 -
Keep your cookies fresh by popping them into an airtight container at room temp.