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Freshly baked strawberry crunch cookies with a crispy texture and fruity flavor

Strawberry Crunch Cookies

These delightful cookies combine creamy butter, juicy strawberries, and the crunchy goodness of Golden Oreos, making them a perfect treat for all ages.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened This creamy butter forms the rich base of the dough.
  • 3/4 cup white sugar Balances sweetness with a hint of crunch.
  • 3/4 cup light brown sugar Adds depth with its caramel-like flavor.
  • 2 pieces eggs, room temperature Provides structure and richness.
  • 1 teaspoon strawberry extract Heights the strawberry flavor.
  • 15 drops red or pink liquid food coloring Adds a cheerful color.
  • 2 2/3 cups all-purpose flour The backbone of the cookie.
  • 1 teaspoon baking soda Gives the cookies perfect lift.
  • 1/2 teaspoon salt Enhances all flavors beautifully.
  • 20 pieces Golden Oreos Provides that irresistible crunch.
  • 1 box (3.4 oz) strawberry Jello powder Intensifies the strawberry flavor.
  • 4 tablespoons butter, melted Helps bind the cookie topping.

Method
 

Preparation
  1. Start by roughly crushing the Golden Oreos. You can place them in a sealed ziplock bag and gently roll a rolling pin over them.
  2. Pour the crushed cookies into a bowl, and mix in the strawberry Jello powder and melted butter. Stir well until combined.
  3. Spread this mixture onto a plate and let it dry slightly.
  4. Preheat your oven to 350°F (175°C).
Mixing
  1. In a large mixing bowl, cream together the softened butter, white sugar, and light brown sugar until light and fluffy.
  2. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
  3. Stir in the strawberry extract and whisk in the food coloring.
Combining Dry Ingredients
  1. In another bowl, whisk together all-purpose flour, baking soda, and salt.
  2. With the mixer on low speed, slowly add the flour mixture to the butter-sugar mixture until just combined.
Forming Cookies
  1. Scoop out tablespoon-sized portions of dough, roll into balls, and coat them in the crushed cookie mixture.
  2. Place on a prepared baking sheet, spacing them a few inches apart.
Baking
  1. Bake the cookies for 8 minutes. Remove from the oven and sprinkle extra cookie mixture on top, then return to the oven for an additional 4 minutes.
  2. Allow cookies to cool completely before transferring to a wire rack.

Notes

For extra flavor, add a pinch of lemon zest. Store cookies in an airtight container for up to one week.