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Strawberry Crunch Shortcake Cookies Recipe

Strawberry Crunch Shortcake Cookies Recipe
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4.6 from 7 reviews

These Strawberry Crunch Shortcake Cookies are a delightful treat that combines the sweetness of strawberries, the crunch of Golden Oreos, and the creaminess of white chocolate chips in a soft, chewy cookie. Perfect for summer or any time you’re craving a fruity dessert with a twist.

Ingredients

Units Scale

For the Cookie Dough:

  • 1 cup freeze-dried strawberries
  • 1 cup Golden Oreos, crushed
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup white chocolate chips

Instructions

  1. Preheat the Oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Prepare the Crumb Mixture: In a food processor, pulse freeze-dried strawberries and Golden Oreos until finely crumbed. Set aside 1/3 cup for topping.
  3. Mix Wet Ingredients: In a large bowl, cream together butter, granulated sugar, and brown sugar. Add egg and vanilla extract, mixing well.
  4. Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
  5. Add Mix-Ins: Fold in the remaining crumb mixture and white chocolate chips.
  6. Bake: Scoop dough onto the baking sheet, flatten slightly, and sprinkle with reserved crumb topping. Bake for 10–12 minutes.
  7. Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For extra crunch, mix in 1–2 tablespoons of crushed cereal like cornflakes or Cap’n Crunch.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/strawberry-crunch-shortcake-cookies-recipe/