Description
These Strawberry Crunch Cookies are a delightful treat, featuring a sweet, soft strawberry-flavored cookie base made from cake mix, enhanced with creamy white chocolate chips, and topped with a uniquely crunchy pink strawberry gelatin and Oreo crumble. Finished with an optional vanilla glaze drizzle, these cookies offer a perfect combination of soft, sweet, and crunchy textures.
Ingredients
Scale
For the Cookies
- 1 box strawberry cake mix (approximately 15.25 oz)
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
For the Strawberry Crunch Topping
- 10 Golden Oreos, crushed
- 1 (3 oz) box strawberry gelatin (dry)
- 2 tablespoons melted butter
Optional Vanilla Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Make the Crunch Topping: In a small bowl, combine the crushed Golden Oreos, dry strawberry gelatin mix, and melted butter. Stir together until the mixture is crumbly and well combined. Set this mixture aside to be used as a crunchy topping later.
- Prepare the Dough: In a large mixing bowl, add the strawberry cake mix, softened unsalted butter, eggs, and vanilla extract. Mix thoroughly until a soft, cohesive dough forms. Then gently fold in the white chocolate chips, ensuring even distribution without overmixing.
- Shape & Bake: Preheat your oven to 350°F (175°C). Using a scoop or spoon, portion the dough into balls and place them evenly on a baking sheet lined with parchment paper. Slightly flatten each ball to encourage even baking. Bake for 10 to 12 minutes or until the cookie edges are set but the center remains soft.
- Cool & Top: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. While still slightly warm, drizzle the optional vanilla glaze over the cookies, then sprinkle generously with the prepared strawberry crunch topping, pressing lightly so it adheres.
- Let Set: Allow the glaze and topping to firm up completely before serving or storing the cookies. This usually takes about 15 to 20 minutes at room temperature, resulting in a crunchy, sweet finish atop soft, flavorful cookies.
Notes
- For best results, ensure the butter is fully softened to help the dough come together smoothly.
- Crushing the Oreos finely allows the crunch topping to stick better and distribute evenly on the cookies.
- The vanilla glaze is optional but adds a lovely sweetness and moisture contrast to the crunchy topping.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness and texture.
- Make sure not to overbake the cookies to keep them soft and chewy inside.
