Strawberry Crunch Cookies: A Sweet Throwback with a Crunchy Twist
Chewy, nostalgic, and packed with strawberry flavor, these Strawberry Crunch Cookies are made with real strawberries, Jell-O, and crushed Golden Oreos. Perfect for parties, picnics, or anytime cravings!
Ingredients
- **For the Cookie Dough**
- ½ cup unsalted butter softened
- ½ cup cream cheese room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 3 tbsp strawberry Jell-O powder
- 1 cup crushed freeze-dried strawberries
- **For the Crunch Topping**
- 10 Golden Oreos crushed
- 2 tbsp strawberry Jell-O powder
- 2 tbsp melted butter
Instructions
- 1. Make the crunch topping: In a bowl, mix crushed Oreos, strawberry Jell-O powder, and melted butter until crumbly. Set aside.
- 2. Cream butter, cream cheese, and sugars together until light and fluffy.
- 3. Add egg and vanilla, mixing until smooth.
- 4. Slowly mix in flour, baking powder, salt, and Jell-O powder until combined.
- 5. Fold in freeze-dried strawberries gently with a spatula.
- 6. Scoop dough onto parchment-lined baking sheet. Press each dough ball into the crunch topping.
- 7. Bake at 350°F (175°C) for 11–13 minutes until edges are set and centers slightly glossy.
- 8. Let rest 5 minutes before transferring to a wire rack to cool.
- 9. Optional: Top cooled cookies with cream cheese frosting and extra crunch.
Notes
You can freeze dough or topping separately for later use.
For a Crumbl-style version, use a larger scoop and frost with cream cheese.
Store leftovers in an airtight container in the fridge for up to 5 days.