Strawberry Crunch Bites (Print Version)
Freeze-dried strawberries plus white chocolate bring big berry flavor and lots of crisp goodness to every munch.
# 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
# Steps:
01 -
Once they're baked, chill the cookies on the tray for 5 minutes. After that, move them over to a rack so they finish cooling.
02 -
Spread out the coated dough balls onto your lined tray, leaving about 5 cm between them. Slide them into the oven for 10–12 minutes. Pull them when the cookies start to brown at the edges.
03 -
Scoop out the dough in 4 cm balls, then roll each one through the strawberry crunch bits to get them nice and coated all over.
04 -
Toss in the crushed freeze-dried strawberries and sprinkle in those white chocolate chips. Gently fold them in until they're just mixed.
05 -
Add the dry mixture slowly into your wet ingredients. Mix just enough to pull it together, but don't overdo it.
06 -
Use another bowl to stir together your flour, baking soda, and salt before you add them to anything else.
07 -
Crack in the eggs, going one at a time and mixing after each. Then pour the vanilla in and stir it all up.
08 -
Drop the unsalted butter into a big bowl along with both sugars. Beat that up until it looks fluffy and pale.
09 -
Start off by heating your oven up to 175°C and line your baking tray with some parchment paper so nothing sticks.
# Notes:
01 -
Give those freeze-dried strawberries a good smash before using so they're extra crunchy in every bite.
02 -
Stash the cooled cookies in a sealed container so they stay fresh for days.