Sometimes I make a recipe and know I’ve had a stroke of genius. These strawberry crumble cookies are one of those times. Perfectly sized and completely customizable for whatever season you’re in—they’re hard to beat. I’ve had a few cookie recipes over the years that I still make on repeat (these chocolate pumpkin chip cookies and these pistachio cookies, just to name a few), and these strawberry crumble cookies are joining the rotation. Think: a chewy cookie filled with white chocolate and dried strawberries, surrounded by caramelized strawberry jam, and topped with a buttery crumble. Every bite is as rich and satisfying as it is a new summer festival.
Ingredients for Strawberry Crumble Cookies
- Butter. I like salt, but salt works well too.
- Brown and white sugar. Brown sugar for softness, white sugar for a little crispness.
- An egg. Just one.
- Vanilla. I like vanilla bean powder, but extract or paste is great.
- Flour. The whole purpose.
- Baking soda and baking powder. Our agents include yeast.
- Salt. Negotiable for any baked goods.
- Freeze-dried strawberries. Freeze-dried fruits are great for baking—they add a strong flavor without adding moisture.
- White chocolate. A chopped bar, not chips—more on that below.
- Strawberry preserves. Use good things. It makes a difference.
Tips for successful Crumble cookies
This is a one-pot recipe that comes together very quickly—no chilling the dough, no browning the butter in a separate pan. Just mix everything in a bowl and go.
- Chop the white chocolate bar instead of using chips. The chocolate bar has no stabilizers, which means you get those beautiful melted pools in the finished cookie.
- Add the dried strawberries to the batter, but save some for after baking. Press them on top while the cookies are still warm—which increases the risk of burns.
- Do not fully incorporate the preserves. Use a butter knife to create large swirls so that the jam stays separate and doesn’t completely soak into the dough.
- Bang the pan. Tap the oven a few times during baking to get those chewy, crispy edges.
- Spread the chopped dough before baking. Add some chocolate crumbles and a few pieces of chopped chocolate to the top of each cookie before you dig in—this is what takes them from good to the kind of cookie people ask about.
End and End Method
These cookies spread a little, so if they are too close together, use a large glass or spoon to flatten the edges back into a round shape while they are still warm. Press a few pieces of dried strawberry into the frosting on top before they cool completely.
Store in an airtight container at room temperature for several days. After that, put them in the fridge.
Explanation
Chewy, jam-tossed cookies filled with white chocolate and dried strawberries, topped with butter crumble—this one-pot recipe comes together quickly and tastes like summer.
For collapse:
- 5 tablespoons salted butter, room temperature
- 1/2 cup flour
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- a pinch of salt
For cookies:
- 1 a stick of salted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg, room temperature
- 1/2 spoon vanilla powder
- 207 grams all purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 spoon salt
- 1/2 cup frozen strawberries
- 6 ounces chopped white chocolate
- 1/3 cup strawberries last
- Make the crumble topping. Put all the ingredients in a bowl and mix with a fork or your fingers until crumbly. Set aside.
- Preheat the oven to 360 F.
- Prepare cookies. In a microwave safe bowl, add the butter and microwave for 15 seconds until melted. Add the sugar and beat together until smooth. Then add the egg and vanilla until the egg is combined and everything is smooth. Add the dry ingredients and fold with a spatula until the flour is combined. Then add the dried strawberries and white chocolate and fold together. Drop the preserves on top of the dough and just fold them into the dough, but don’t mix, so that there are streaks of jam.
- Scoop 3 tablespoons of dough and place on a lined baking sheet, spacing them out to give them room to spread. Top with crumbles and a few pieces of white chocolate.
- Bake for 15 – 16 minutes, tapping the pan a few times in the oven at 10 and 12 minutes.
- Remove the cookies from the oven and place a few slices of dried strawberries on top. Enjoy!
- Preparation Time: 15
- Cooking Time: 15
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