Description
Indulge in the ultimate treat with these Strawberry Crunch Stuffed Cookies. A delectable combination of white chocolate, strawberries, and a surprise Oreo center, these cookies are a delightful twist on a classic favorite.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup freeze-dried strawberries, crushed
Filling:
- 12–14 strawberry cream-filled sandwich cookies (e.g., Golden Oreos or Strawberry Oreos)
- 1 cup strawberry crunch topping (made from crushed freeze-dried strawberries and Golden Oreos)
- Optional: pink gel food coloring
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients: Cream butter, granulated sugar, and brown sugar. Add eggs, vanilla extract, and food coloring if desired.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to wet ingredients.
- Add Mix-Ins: Fold in white chocolate chips and crushed strawberries.
- Assemble Cookies: Scoop dough, place sandwich cookie in center, cover with more dough, seal edges, roll in strawberry crunch topping, and place on baking sheet.
- Bake: Bake for 12–14 minutes until golden. Cool before serving.
Notes
- For the best strawberry crunch, pulse freeze-dried strawberries and Golden Oreos in a food processor until crumbly.
- Best enjoyed warm; store in an airtight container for up to 4 days.
- Freeze stuffed cookie dough balls for later baking, adjusting bake time accordingly.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
