Tropical Dried Fruit Choc Chip Cookies with a Crunch
Infuse your cookie game with island vibes by baking these irresistible Tropical Dried Fruit Choc Chip Cookies with a Crunch. Packed with bursts of sweet dried mango, tangy pineapple, chewy coconut, rich chocolate chips, and an unexpected crispy texture from rice cereal, these cookies are the perfect blend of tropical flavors and comforting classics. With a soft, buttery base and golden edges, every bite is a delightful combination of sweetness and crunch. Ready in under 35 minutes, this unique recipe is ideal for quick bakes, after-school treats, or cookie swaps. Whether you're craving a taste of paradise or a fun twist on traditional chocolate chip cookies, this recipe delivers a tropical escape straight from your oven to the cookie jar!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.75 cups light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 0.5 cup dried mango, chopped
- 0.5 cup dried pineapple, chopped
- 0.5 cup sweetened shredded coconut
- 1 cup crispy rice cereal
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Fold in the chocolate chips, dried mango, dried pineapple, shredded coconut, and crispy rice cereal until evenly distributed throughout the cookie dough.
Using a tablespoon or cookie scoop, drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are golden around the edges but still soft in the centers.
Remove the baking sheets from the oven and let the cookies cool on the pans for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Tropical Dried Fruit Choc Chip Cookies with a Crunch, and store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.7 g | 271% | |
| Saturated Fat | 132.1 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3459 mg | 150% | |
| Total Carbohydrate | 818.7 g | 298% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 482.7 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 289 mg | 22% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 1352 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
