Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Cream together the unsalted butter, granulated sugar, and brown sugar using an electric mixer for 3-5 minutes until light and fluffy.

Add the egg and vanilla extract to the creamed mixture, mixing until thoroughly combined.

Whisk together the all-purpose flour, baking soda, and salt in a separate bowl. Gradually add to the wet ingredients, mixing on low speed just until combined.

Fold in the strawberry jam, crushed cereal, and white chocolate chips using a spatula.

Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes until edges are golden brown and centers are set.

Let the cookies cool on the sheets for about 5 minutes before transferring to a wire rack.