Description
Delightful cookies with a crispy rice cereal crunch and a burst of strawberry flavor, perfect for any occasion.
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed freeze-dried strawberries (about 10–12 g)
- 1 cup crispy rice cereal (about 30 g)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs and vanilla extract until well blended.
- Whisk together the flour, baking soda, and salt in another bowl. Gradually add to the wet ingredients, mixing until combined.
- Fold in the crushed freeze-dried strawberries and crispy rice cereal.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for about 10–12 minutes until the edges are lightly golden.
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
For added texture, fold in white chocolate chips. Adjust the unbaked dough if too soft by chilling for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 13g
- Sodium: 100mg
- Fat: 5.5g
- Saturated Fat: 3.3g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.7g
- Protein: 1.5g
- Cholesterol: 30mg