Description
These Strawberry Crunch Cookies are soft, chewy, and bursting with strawberry flavor, topped with a crunchy, buttery strawberry crumble inspired by the classic Strawberry Shortcake Ice Cream Bars! Perfect for strawberry lovers and a fun, colorful treat for any occasion.
Ingredients
Units
Scale
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp strawberry extract (optional, for stronger strawberry flavor)
- 2 tbsp strawberry Jell-O powder (for color & flavor)
- 1/2 cup white chocolate chips (optional but delicious!)
For the Strawberry Crunch Topping:
- 1/2 cup Golden Oreos, crushed (about 6 cookies)
- 2 tbsp strawberry Jell-O powder
- 2 tbsp unsalted butter, melted
Instructions
1. Preheat & Prepare Dough:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a small bowl, whisk together flour, baking soda, and salt.
2. Make the Cookie Dough:
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy (about 2 minutes).
- Mix in egg, vanilla, and strawberry extract.
- Add strawberry Jell-O powder and mix until fully incorporated.
- Gradually mix in the dry ingredients until just combined.
- Fold in white chocolate chips (if using).
3. Form & Bake Cookies:
- Scoop 1.5 tbsp-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 9-11 minutes, until edges are set but centers are slightly soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
4. Make the Strawberry Crunch Topping:
- In a small bowl, mix crushed Golden Oreos, Jell-O powder, and melted butter until crumbly.
5. Coat the Cookies:
- While cookies are slightly warm, sprinkle or press the strawberry crunch topping onto each cookie.
- Let cool completely before serving.
Notes
- Want extra crunch? Double the topping and coat cookies completely!
- No Golden Oreos? Use vanilla wafers or graham crackers instead.
- Make ahead: Store cookies in an airtight container for up to 4 days, or freeze for up to 3 months.