Description
Chewy, jam-swirled cookies studded with white chocolate and freeze-dried strawberries, topped with buttery crumble—this one-bowl recipe comes together fast and tastes like summer.
Ingredients
Units
Scale
For the crumble:
- 5 tablespoons salted butter, room temperature
- 1/2 cup flour
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- big pinch of salt
For the cookies:
- 1 stick of salted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla bean powder
- 207 grams all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup freeze-dried strawberries
- 6 ounces chopped white chocolate
- 1/3 cup strawberry preserves
Instructions
- Make the crumble topping. Add all of the ingredients into a bowl and combine with a fork or your fingers until crumbs form. Set aside.
- Preheat oven to 360 F.
- Prepare the cookies. In a microwave-safe bowl, add the butter and microwave in 15-second increments until just melted. Add the sugars and whisk together until smooth. Then add the egg and vanilla until the egg is incorporated and everything is smooth. Add the dry ingredients and fold with a spatula until the flour is just combined. Then add the dried strawberries and white chocolate and fold together. Dollop the preserves on top of the dough and just fold them into the dough, but don’t combine, so that streaks of jam remain.
- Scoop 3 tablespoonfuls of dough and place on a lined baking sheet, spacing them out to give them room to spread. Top with crumble and a few pieces of white chocolate.
- Bake for 15 – 16 minutes, tapping the pan a few times in the oven at the 10- and 12-minute marks.
- Remove cookies from the oven and place a few pieces of freeze-dried strawberries on top. Enjoy!
- Prep Time: 15
- Cook Time: 15
Keywords: cookies