Strawberry Crunch Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - 2¾ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon cornstarch
04 - ¾ teaspoon kosher salt
05 - 1 cup unsalted butter, melted and cooled
06 - 1 cup packed light brown sugar
07 - ½ cup granulated sugar
08 - 2 large eggs, room temperature
09 - 1 tablespoon vanilla extract
10 - 1.2 oz bag freeze-dried strawberries, crushed
11 - 8 Golden Oreo cookies, crushed

→ Crunchy Strawberry Topping

12 - 10 regular Oreo cookies
13 - ¼ cup freeze-dried strawberries
14 - ½ teaspoon granulated sugar
15 - 2 tablespoons unsalted butter, melted
16 - 1 teaspoon vanilla extract
17 - ⅛ teaspoon kosher salt

→ Creamy Vanilla Drizzle

18 - ½ cup powdered sugar, sifted
19 - 1 teaspoon vanilla extract
20 - 2-3 tablespoons heavy cream

# Instructions:

01 - Slice butter into chunks and melt in a medium saucepan over medium heat, then transfer to your mixing bowl and let cool while you prep other ingredients.
02 - Break up the Golden Oreos and freeze-dried strawberries into small, pea-sized pieces using either a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
03 - In a medium bowl, sift together flour, cornstarch, and baking soda, then whisk in the kosher salt until evenly distributed.
04 - Beat the cooled melted butter with both sugars using a paddle attachment on medium-high speed for about 2 minutes until thick and creamy like paste, scraping the bowl halfway through.
05 - With mixer on medium speed, add eggs one at a time, mixing until fully incorporated. Add vanilla extract with the final egg.
06 - On low speed, gradually add the flour mixture in three batches, mixing just until barely combined with a few streaks remaining. Remove bowl from mixer and fold in crushed Oreos and strawberries with a spatula until just mixed.
07 - Cover bowl with plastic wrap and refrigerate for 3 hours to firm up the dough for easier handling and better texture.
08 - Line a plate with wax paper. Scoop chilled dough into 2.5 oz portions and gently roll into balls, smoothing any cracks. Place on wax paper and refrigerate 10-15 minutes while oven preheats to 350°F.
09 - Place 5 dough balls on parchment-lined baking sheet, 2 inches apart. Bake 12-14 minutes, tapping the pan firmly on counter halfway through to deflate slightly. Cookies should be golden on edges but still pale and slightly wet in center.
10 - While cookies bake, pulse Oreos, freeze-dried strawberries, sugar, vanilla, and salt in food processor. Slowly drizzle in melted butter and pulse until you get pea-sized crumbs - don't over-process.
11 - When cookies come out, use a small bowl to gently scoot them into perfect circles while warm. Press strawberry crunch topping onto each cookie, then let cool on pan for 5 minutes before transferring to cooling rack.
12 - Whisk together powdered sugar, vanilla, and heavy cream until smooth and drizzle-able.
13 - Once cookies are completely cool, drizzle with vanilla glaze in a zigzag pattern and sprinkle with extra strawberry crunch. Let glaze set before serving.

# Notes:

01 - These cookies taste exactly like those nostalgic strawberry crunch ice cream bars from childhood
02 - The dough must be chilled for 3 hours for the best texture and shape retention
03 - Slightly underbaking keeps the centers perfectly gooey while the edges stay crisp
04 - Using melted butter creates a chewier texture than creaming room temperature butter
05 - These are bakery-style large cookies - don't make them smaller or the texture won't be the same
06 - Tapping the pan halfway through baking prevents over-puffing and creates the perfect cookie shape

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