Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Whisk flour, baking soda, and salt. Set aside.

Cream softened butter with granulated sugar and brown sugar until light and fluffy. Add egg and vanilla, mixing well.

Gradually mix in dry ingredients only until a soft batter forms.

Divide dough into two equal portions. Place each into a separate bowl.

In one portion, add strawberry extract, freeze-dried strawberry powder, and optional food coloring. Mix just until even. Fold in half of the white chocolate chunks.

In the second portion, add finely crushed Oreo crumb and roughly chopped Oreo chunks. Gently mix to distribute. Fold in remaining white chocolate chunks.

Form cookies: Take a generous scoop of the pink dough and a generous scoop of the Oreo dough. Gently press them together to form a single cookie ball with clear distinct halves.

Cover and chill cookie balls in the refrigerator for at {prep_time} minutes.

Place chilled cookie balls 2 inches apart on baking sheets. Bake 10-12 minutes until set and just golden brown. Cool completely.