Yields: approx. 24 cookies | Prep time: 15 mins | Bake time: 10 mins
The Ingredients
The Dry Goods:
- 2 ¼ cups All-purpose flour
- ½ tsp Baking soda
- 1 tsp Cornstarch (this is the secret to a soft, chewy texture)
- ½ tsp Salt
The Wet Goods:
- ¾ cup Unsalted butter (softened to room temperature)
- ¾ cup Granulated sugar
- ¼ cup Light brown sugar (packed)
- 1 large Egg
- 1 tsp Vanilla extract (or coconut extract for extra tropical vibes)
The Star Ingredient:
- 1 ½ cups Tropical Rainbow Crunch (freeze-dried tropical candies), kept whole or roughly chopped.
Step-by-Step Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Cream the Butter & Sugars: In a large bowl, beat the softened butter and both sugars together until the mixture is light, fluffy, and pale. This should take about 2-3 minutes with a hand mixer.
- Incorporate the Liquids: Add the egg and the extract. Beat on medium speed until fully combined, scraping down the sides of the bowl to ensure everything is incorporated.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not over-mix!
- The Rainbow Fold: Using a spatula, gently fold in your Tropical Rainbow Crunch. Be careful not to crush them too much-you want those vibrant, crunchy pockets to stay intact within the dough.
- Scoop and Bake: Scoop rounded tablespoons of dough (about 1.5 ounces each) onto your prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 9-11 minutes. The edges should be just barely golden, but the centers should still look slightly soft.
- Cooling: Let the cookies sit on the baking sheet for at least 5 minutes before moving them to a wire rack. This allows the candy inside to set back into its crunchy state as it cools.
Pro Tips for Success
- The "Top-Off": For a "bakery-style" look, press 2 or 3 extra pieces of the Tropical Rainbow Crunch into the top of each dough ball right before they go into the oven.
- Storage is Key: Because freeze-dried candy hates moisture, store these in a strictly airtight container. If left out, the candies will lose their "crunch" and become chewy.
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