If you’re anything like me, you know the magic of a good cookie—one that’s soft on the inside, a little crispy on the outside, and packed with flavor. These Strawberry Crunch Cookies are exactly that. They combine the buttery base of a classic cookie with a gooey strawberry jam center and a crunchy, fruity topping made from crushed strawberry-flavored cereal.
This recipe was born on a Saturday when I was craving something different from the usual chocolate chip routine. I had a jar of strawberry jam and a half-eaten box of Special K Strawberry cereal—and the idea clicked. The result? A cookie that tastes like a mash-up of strawberry shortcake and your favorite bakery treat.
Whether you’re baking for a party, looking for different cookies to make, or just love trying simple baking ideas at home, this one is a showstopper. Plus, it’s a great way to use ingredients you likely already have in the pantry.
Looking for more fruity desserts? Check out Blueberry Cookies, Banana Bread Cookies, or this gooey Strawberry Earthquake Cake.
Table of Contents
Why You’ll Love Strawberry Crunch Cookies
- Soft, chewy center filled with real strawberry jam
- Crispy topping made from crushed strawberry cereal
- Sweet and fruity without artificial flavors
- Perfect for parties and holiday cookie trays
- Easy to make with everyday baking ingredients
- A delicious cross between Strawberry Shortcake Cookies and bakery classics
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup strawberry jam
- 1 cup crushed strawberry-flavored cereal (like Special K Strawberry)
- 1/2 cup white chocolate chips
Step-by-Step Instructions
- Cream the butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until fluffy.
- Add wet ingredients: Mix in the egg and vanilla extract until smooth.
- Mix the dry ingredients: In a separate bowl, whisk the flour, baking soda, and salt. Gradually add to the wet mixture until fully incorporated.
- Add mix-ins: Fold in the white chocolate chips.
- Chill the dough: Chill in the fridge for 30 minutes. This helps the cookies hold their shape.
- Shape and fill: Scoop about 1 ½ tablespoons of dough. Flatten slightly, add ½ teaspoon of strawberry jam to the center, and cover with a bit more dough. Seal and roll into a ball.
- Coat in crunch: Roll the filled dough balls in crushed cereal until coated.
- Bake: Place cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes until edges are golden.
- Cool and serve: Let cool for 5 minutes before transferring to a wire rack.
How to Serve Strawberry Crunch Cookies
These cookies are incredibly versatile, making them perfect for almost any occasion. Here are a few ways I love to serve them:
- Fresh and warm: Straight from the oven is always best! The white chocolate will still be melty, and the strawberry jam center slightly gooey.
- With a glass of milk: Whether it’s dairy or oat milk, that creamy pairing balances the sweetness.
- As part of a dessert board: Add them alongside chocolate-covered strawberries, mini cupcakes, and marshmallows for a treat-filled platter.
- Cookie ice cream sandwiches: Take two cookies and sandwich some vanilla ice cream in between. Roll the sides in extra cereal crunch for a fun, festive look.
- For brunch or tea parties: These look beautiful stacked on a dessert stand or plated with fresh berries.
- Lunchbox surprise: Pop one in your child’s lunch or enjoy one as your own midday pick-me-up.
How to Store Strawberry Crunch Cookies
To keep these cookies as fresh and delicious as the day you baked them:
- Room Temperature: Store in an airtight container for up to 5 days. Layer parchment between cookies to protect the topping.
- Refrigerator: If it’s hot or humid where you live, you can refrigerate them for 7–8 days. Let them come to room temp before serving for the best texture.
- Freezing Baked Cookies: Flash-freeze them in a single layer, then move to a zip-top bag or container. They’ll keep well for 2–3 months.
- Freezing the Dough: Shape your cookies (without rolling in cereal) and freeze on a tray. Once solid, store in a bag until ready to bake. Add cereal crunch before baking.
- Re-crisping Tip: To revive the topping, pop cookies in a 300°F oven for 2–3 minutes.
Tips to Make These Cookies Perfect
- Use room-temperature butter: It blends better with sugars and creates a fluffier dough.
- Don’t skip chilling: Chilled dough holds its shape and gives you that bakery-style thickness.
- Seal that jam inside: If the filling peeks out, it may burn or leak.
- Use high-quality strawberry jam: A good, thick jam will hold up better and not run.
- Crush cereal gently: You want pieces for crunch—not powder.
- Don’t overbake: Pull them when edges are golden but centers look slightly underdone.
- Switch up mix-ins: Add chopped dried strawberries, chopped almonds, or even a little lemon zest for flavor bursts.
Variations of Strawberry Crunch Cookies
Want to make them your own? Here are some delicious variations to try:
- Lemon-Strawberry: Add 1 tsp lemon zest to the dough and a drop of lemon extract.
- Chocolate dipped: Dip half of each cookie in melted white or dark chocolate for a bakery finish.
- Jam swap: Try raspberry, blackberry, or even apricot jam.
- Cereal swap: Use Fruity Pebbles, crushed freeze-dried strawberries, or pink wafer cookies for the coating.
- Mini cookie bites: Make smaller cookies with a tiny dollop of jam and bake 1–2 minutes less.
- Frosted top: Drizzle with a cream cheese glaze or vanilla icing.
Each twist keeps the heart of the recipe—the soft cookie and crunch—but adds a new flavor layer.
FAQs About Strawberry Crunch Cookies
Can I use fresh strawberries in the topping?
No, fresh strawberries add too much moisture. Use freeze-dried for the crunch and intense flavor.
Can I make these with a different cake mix?
Yes! Try vanilla, lemon, or even white cake mix for different bases.
How do I keep the topping from falling off?
Make sure cookies are slightly warm when you press on the topping—it helps the butter stick.
Can I make these gluten-free?
Yes, just use a gluten-free cake mix and certified GF Oreos or cookies.
Can I prep the dough ahead of time?
Yes! Chill the dough for up to 24 hours before baking.
Final Thoughts About Strawberry Crunch Cookies
These Strawberry Crunch Cookies are everything I love in a treat—fun, flavorful, and a little bit nostalgic. They’re the kind of cookie that brings smiles the second you open the container. Whether you’re making them for a bake sale, surprising someone with a sweet gift, or just baking for yourself on a cozy weekend, this recipe is one to come back to again and again.
Plus, it’s a wonderful way to use pantry staples and turn simple ingredients into something special. Add them to your baking list and see how quickly they disappear. Trust me, you’ll be asked for the recipe every time you share them!
Join me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Strawberry Crunch Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Strawberry Crunch Cookies are buttery, filled with gooey jam, and topped with crushed strawberry cereal for the perfect fruity crunch.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup strawberry jam
- 1 cup crushed strawberry-flavored cereal (e.g., Special K Strawberry)
- 1/2 cup white chocolate chips
Instructions
1. Cream the butter and sugars until light and fluffy.
2. Add the egg and vanilla extract; mix until combined.
3. In a separate bowl, whisk flour, baking soda, and salt.
4. Gradually mix dry ingredients into the wet mixture.
5. Fold in white chocolate chips.
6. Chill dough for 30 minutes.
7. Scoop and flatten dough, add 1/2 tsp jam, seal and roll into a ball.
8. Roll dough balls in crushed cereal.
9. Bake at 350°F for 10–12 minutes until golden.
10. Cool on tray for 5 minutes before transferring to wire rack.
Notes
Use thick jam to avoid leaking.
Chilling the dough helps maintain shape.
Store cookies in layers with parchment to preserve the crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg