Description
These homemade Strawberry Crunch Cookies are based off of the popular Strawberry Crunch Ice Cream bars and are loaded with strawberry flavor! They even have the iconic Strawberry Crunch topping on top!
Ingredients
- Strawberry Crunch Cookies
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 3/4 cups light brown sugar
- 2 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
- Topping
- 20 Golden Oreos
- 1 box (3.4 oz) strawberry Jello powder
- 4 tablespoons butter, melted
Instructions
1. Roughly crush Golden Oreos and pour into a bowl.
2. Mix in strawberry Jello powder and melted butter.
3. Stir well. Pour onto a plate and spread into a single layer.
4. Preheat oven to 350°F.
5. In a mixer, cream together butter and both sugars.
6. Add eggs, one at a time. Make sure each egg is incorporated before adding the next.
7. Add in strawberry extract. Mix well.
8. Whisk in red or pink food coloring.
9. Whisk together flour, baking soda, and salt in a large bowl.
10. With mixer on low, slowly add flour mixture to batter. Mix until just combined.
11. Scoop dough into a round tablespoon and roll in crushed cookie mix.
12. Place cookies on a prepared baking sheet a few inches apart as cookies will spread.
13. Bake for 8 minutes. Remove from oven and sprinkle crushed cookie mix on tops of cookies.
14. Return to oven and bake for another 4 minutes.
15. Remove cookies from oven and let cool completely.
Notes
Use gel food coloring for a more vibrant pink or red hue if desired.
Make sure cookies are fully cooled before storing to maintain crunch.
Cookies can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg