Description
Strawberry Crunch White Chocolate Cookies are soft, thick, bakery-style cookies with a pink strawberry dough, creamy white chocolate, and a buttery strawberry cookie crumb topping with golden sandwich cookie pieces.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract, optional
- 1 1/2 cups all-purpose flour
- 2 tablespoons strawberry gelatin powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
- 3/4 cup white chocolate chips or chopped white chocolate
- 10 golden sandwich cookies, crushed
- 2 tablespoons strawberry gelatin powder
- 2 tablespoons melted butter
- 1/3 cup white chocolate chips
- 4 to 5 golden sandwich cookies, roughly broken into pieces
Instructions
- Prep the oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the crunch topping: In a small bowl, mix the crushed golden sandwich cookies, strawberry gelatin powder, and melted butter until crumbly. Set aside.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the wet ingredients: Mix in the egg, vanilla extract, and strawberry extract if using. Stir in the milk.
- Combine the dry ingredients: In another bowl, whisk together the flour, strawberry gelatin powder, baking powder, baking soda, and salt.
- Form the dough: Add the dry mixture to the wet mixture and stir just until combined. Fold in the white chocolate chips.
- Shape the cookies: Scoop mounds of dough onto the prepared baking sheet, about 2 tablespoons each, keeping them slightly tall for a thick bakery-style look.
- Add the toppings: Press extra white chocolate chips onto each cookie and sprinkle generously with the strawberry crunch topping. Add a few broken golden sandwich cookie pieces on top.
- Bake: Bake for 10 to 12 minutes until the edges look set while the centers still look soft. Do not overbake.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack to finish cooling.
Notes
- Store cookies in an airtight container for up to a week.
- For best results, use room temperature ingredients.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Strawberry Crunch White Chocolate Cookies, cookies, dessert, baking