Strawberry Crunch Bites (Print-Friendly Version)
# What You'll Need:
→ Dough
01 -
225 grams unsalted butter, left out so it's soft
02 -
200 grams white sugar
03 -
110 grams packed brown sugar
04 -
2 big eggs
05 -
2 teaspoons vanilla
06 -
315 grams regular flour
07 -
1 teaspoon baking soda
08 -
0.5 teaspoon salt
→ Mix-ins and Coating
09 -
175 grams white chocolate pieces
10 -
1 cup of strawberry crunch bits
11 -
25 grams freeze-dried strawberries, smashed up
# Step-by-Step Directions:
01 -
Fire up your oven to 175°C and cover a baking tray with parchment.
02 -
Toss the soft butter into a mixing bowl with both types of sugar, then beat till everything's pale and airy.
03 -
Crack in one egg at a time, mixing after each, then pour in the vanilla and blend it in.
04 -
Mix salt, baking soda, and flour in a bowl. Whisk until it looks even.
05 -
Slowly stir your flour combo into the wet stuff just until you stop seeing big dry patches.
06 -
Gently fold in the white chocolate and those smashed freeze-dried strawberries.
07 -
Roll the dough into 4 cm balls, coat in strawberry crunch pieces, and let them rest a minute.
08 -
Spread those coated balls out on your tray, leaving about 5 cm gap between each. Bake them for 10–12 minutes, till the edges start to brown.
09 -
Once out, chill the cookies on the tray for five minutes, then move 'em onto a rack to cool off completely.
# Helpful Notes:
01 -
Want even more crunch? Crush your freeze-dried strawberries extra fine before adding.
02 -
Keep these treats fresh by sealing them in a container at room temp.