Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

Gradually combine the dry mixture with the wet mixture until just combined and avoid overmixing.

Fold in the crushed strawberry crunch topping until evenly distributed.

Use a cookie scoop or tablespoon to drop dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.

Place the cookies in the oven and bake for 10-12 minutes until edges are golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.