Strawberry Crunch Cookies
Delightful cookies merging the sweetness of strawberries with a crunchy texture from crushed Golden Oreos, perfect for any occasion.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 3/4 cup white sugar
- 3/4 cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon strawberry extract Use high-quality extract.
- 15 drops red or pink liquid food coloring Adjust to desired color.
- 2 2/3 cups all-purpose flour Spoon and level for accuracy.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Enhances flavor.
- 20 pieces Golden Oreos, roughly crushed For added crunch.
- 1 box strawberry Jello powder (3.4 oz) Adds fruity flavor.
- 4 tablespoons butter, melted For the Oreo mixture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Crush the Golden Oreos and mix them with the strawberry Jello powder and melted butter. Spread onto a plate.
- In a large bowl, cream together the softened butter, white sugar, and light brown sugar until fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in strawberry extract and food coloring.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the flour mixture to the buttery mixture, stirring until just combined.
- Scoop tablespoon-sized balls of dough and roll in the crushed Oreo mixture.
- Place on a lined baking sheet with space to spread.
Baking
- Bake cookies for about 8 minutes; sprinkle extra crushed Oreos on top and bake for an additional 4 minutes.
- Allow cookies to cool completely on a wire rack.
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Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze for longer storage, up to three months.