Description

These Strawberry Crunch Cookies are a playful, nostalgic treat with chewy strawberry-infused centers and a crunchy Golden Oreo topping. Inspired by classic strawberry shortcake ice cream bars, this easy recipe brings back the magic of childhood in every bite. They’re perfect for parties, gifting, or just because you deserve something fun and sweet. Try them once, and they’ll become a permanent fixture in your cookie rotation!

Ingredients

Scale

For the Cookies:

2⅔ cups all-purpose flour
¾ cup white sugar
¾ cup light brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon strawberry extract
2 eggs
1 cup unsalted butter, softened
1 box (3 oz) strawberry Jell-O powder

For the Crunch Topping:

20 Golden Oreos, crushed
4 tablespoons butter, melted
2 tablespoons strawberry Jell-O powder (optional, for extra color and flavor)

Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Prepare the crunch topping by combining the crushed Golden Oreos, melted butter, and optional Jell-O powder in a bowl. Stir until evenly coated and crumbly. Set aside.
Cream the butter and sugars in a large bowl using a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
Add the eggs, extract, and Jell-O powder. Mix well after each egg, then stir in the strawberry extract and Jell-O until the dough turns pink and smooth.
In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined—don’t overmix!
Scoop the dough into balls using about 2 tablespoons per cookie. Press the top of each dough ball gently into the prepared crunch topping.
Place cookies on the baking sheets, topping side up, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until edges are just set and centers are slightly soft.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy every soft, crunchy, strawberry-filled bite!

Notes

For extra color, add a drop or two of red food coloring to the dough.
Want more berry flavor? Stir in crushed freeze-dried strawberries for a natural flavor and texture boost.
Don’t skip the topping— it’s what makes these cookies truly special and nostalgic!
Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 2 months.

You can also freeze the dough and bake fresh anytime—just add the topping right before baking.