Strawberry Crunch Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup freeze-dried strawberries, crushed
• 1 cup strawberry cake mix
• Crunch Topping:
• Crushed freeze-dried strawberries
• Crushed graham crackers
• Melted butter

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. Cream butter, granulated sugar, and brown sugar together for 3–5 minutes until light and fluffy.
3. Add eggs one at a time, mixing after each, then mix in the vanilla.
4. In another bowl, whisk flour, baking soda, and salt.
5. Add the dry ingredients to the wet mixture and mix just until combined.
6. Fold in the crushed freeze-dried strawberries and strawberry cake mix.
7. Scoop dough balls onto the baking sheet, spacing 2 inches apart.
8. Sprinkle extra crushed strawberries on top if desired.
9. Bake for 10–12 minutes, until edges turn golden.
10. Let cool on the sheet for a few minutes, then transfer to a rack.
11. Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter.
12. Press the crunch topping onto the cooled cookies.
13. Store in an airtight container for up to 1 week.