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!
Strawberry Crunch Cookies:
Topping:
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.
For the crunchiest texture, don’t overbake the cookies—edges should be just set.
You can substitute vanilla extract if strawberry extract is unavailable, though the flavor will differ.
Store in an airtight container at room temperature for up to 5 days.
Find it online: https://cookingwithramsay.com/strawberry-crunch-cookies/