Strawberry Crunch Cookies
Delicious and visually appealing cookies made with strawberries, Golden Oreos, and a crunchy topping, ideal for any occasion.
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 3/4 cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon strawberry extract
- 15 drops red or pink liquid food coloring
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Crunch Topping
- 20 pieces Golden Oreos, roughly crushed
- 1 box (3.4 oz) strawberry Jello powder
- 4 tablespoons butter, melted
Instructions
Preparation
- Roughly crush the Golden Oreos in a mixing bowl.
- Add the strawberry Jello powder and melted butter to the crushed Oreos. Mix until well combined.
- Spread the Oreo mixture onto a plate in a single layer and set aside.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, white sugar, and light brown sugar until light and fluffy.
- Crack the eggs into a separate bowl and add them to the sugar mixture one at a time, mixing well after each addition.
- Stir in the strawberry extract and food coloring to adjust the color to your liking.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the flour mixture to the wet ingredients and mix just until combined.
Baking
- Take about a tablespoon of the cookie dough, roll it into a ball, and coat it in the crushed Oreo mixture.
- Place the coated cookie balls on a baking sheet with enough space between them.
- Bake the cookies for about 8 minutes, then remove from the oven and sprinkle more of the crushed Oreo mixture on top.
- Return to the oven for another 4 minutes, then allow cookies to cool completely on a wire rack.
Notes
For an extra crunch, consider adding additional crushed Oreos to the dough. Store cookies in an airtight container at room temperature for up to a week. Freeze for longer storage.