Strawberry Crunch Cake Cookies
These Strawberry Crunch Cookies are based on the classic Strawberry Crunch ice cream bars. They're so nostalgic and a little bit fancy!
Equipment
- 1 Blender
- 1 Parchment Paper
- 1 Baking Sheet
Ingredients
Strawberry Cookies
- 1/2 Cup Butter
- 1/2 tsp Salt
- 1/2 Cup Sugar
- 1/3 Cup Brown Sugar
- 1 Egg + Egg Yolk
- 1/2 tsp Vanilla Extract
- 1/2 tsp Strawberry Extract
- 1 Tablespoon Strawberry Jell-O Powder
- 1 Tablespoon Vanilla Pudding Powder
- 1 2/3 Cup Flour
- 1 tsp Baking Powder
Strawberry Crunch Topping
- Cream Cheese Frosting
- 15 Golden Oreos Crushed
- 1/4 Cup+ Strawberry Jell-O Powder Add a couple of extra tablespoons.
- 1/4 Cup Unsalted Butter Melted
Instructions
Strawberry Cookies
- Preheat the oven to 350 degrees Fahrenheit and prep a baking sheet with parchment paper.
- In a mixing bowl blend the salt and butter together.
- Next, add the sugars and mix thoroughly.
- Add the eggs, and extracts and mix together until combined.
- Take all the dry ingredients; strawberry and vanilla powder, flour and baking powder, and mix into the wet ingredients to create a cookie dough.
- Use a spoon or 3x3 inch scooper to create large balls of dough.
- Flatten slightly with your hands before putting in the oven to bake for 12 minutes.
Strawberry Crunch Topping
- While the cookies are in the oven, blend the Golden Oreos in a mixer or cut with a knife to get a crumbly consistency.
- Add the melted butter to the strawberry Jell-O powder and mix together.
- Combine the crushed Golden Oreos and strawberry Jell-O mixture until thoroughly combined for the strawberry crunch cookie topping.
- Let the cookie cool for about 15 minutes once out of the oven.
- While those cool, fill a piping bag with cream cheese frosting and cut a hole, or frost manually.
- Coat the top of the cookies with the famous strawberry crunch cake topping mix and your cookies are ready to enjoy!