1. Preheat the oven to 350°F. Line baking sheets with parchment paper.

2. In a large mixing bowl, combine the butter and salt with an electric hand mixer.

3. Add the granulated sugar and brown sugar, cream until smooth, about 2 minutes.

4. Next, add the egg, egg yolk, strawberry extract, and vanilla extract until combined.

5. Add the flour, strawberry jello, vanilla pudding, and baking powder. Slowly combine until a cookie dough forms, scraping down the sides as needed.

6. Divide into 12 even portions, roll into a ball, and place onto the prepared baking sheet about 3 inches apart.

7. Flatten the cookie dough portions with your hands before placing them in the oven to bake for 12–14 minutes until they appear dry on top.

8. Allow to cool for 15 minutes on the sheet tray, then place on a wire rack to cool completely.

9. While the cookies are in the oven, pulse the golden Oreos in a food processor until coarse crumbs form.

10. Add the melted butter to the strawberry jello powder in a small bowl and mix together.

11. Combine the crushed golden Oreos and strawberry jello mixture in a medium bowl until thoroughly combined for the strawberry crunch cookie topping.

12. For the cream cheese frosting, in a large bowl, cream together the cream cheese and butter until smooth.

13. Add the powdered sugar a little at a time until fully mixed in.

14. Add the vanilla, then whip on medium-high speed until fluffy for 3 minutes.

15. Pipe or smear the cream cheese frosting on top of each cookie.

16. Sprinkle the tops of the cookies with the strawberry crunch cake topping mix, and your cookies are ready to enjoy!