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looking down on a strawberry crunch cookie on a light pink background surrounded by freeze dried strawberries and crushed golden oreos
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Strawberry Crunch Cookies

Strawberry Crunch Cookies have a soft and chewy cookie base packed with crunchy freeze-dried strawberries and golden Oreos. These cookies have the perfect blend of textures that will leave you wanting another bite!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 24 cookies
Calories 238kcal

Ingredients

For Strawberry Crunch Cookies:

  • 1 ½ stick (170 grams) unsalted butter softened
  • 1 cup (198 grams) granulated sugar
  • 1 cup (213 grams) light brown sugar packed
  • 2 large (100 grams) eggs
  • 2 teaspoons vanilla extract
  • 3 cups (360 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 8 Golden Oreos roughly crushed
  • 1 cup freeze-dried strawberries roughly crushed

Instructions

For Strawberry Crunch Cookies:

  • In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the eggs one at a time, mixing fully before adding the next. Add the vanilla and combine.
  • In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
  • Add the dry ingredients to the wet ingredietns. Mix until just combined.
  • In a small bowl combine the crushed golden Oreos and freeze-dried strawberries.
  • Fold the strawberry crunch mixture into the cookie dough.
  • Cover the cookie dough and chill for at least 30 minutes.
  • Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
  • Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place on the prepared baking sheet and press to flatten.
  • Bake the cookies for 10-12 minutes or until the edges are golden brown. I bake my cookies for closer to 10 minutes because I like them nice and soft.
  • Remove from oven and let the cookies cool on the cookie sheet.

Notes

  • Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
  • Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
  • Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
  • The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

Nutrition

Serving: 1cookie | Calories: 238kcal | Carbohydrates: 37g | Protein: 2.7g | Fat: 8.8g | Saturated Fat: 4.5g | Cholesterol: 31mg | Sodium: 246mg | Potassium: 63mg | Fiber: 0.7g | Sugar: 19.8g | Calcium: 21mg | Iron: 1mg