Description
These Strawberry Crunch Cookies are a delightful treat featuring a soft, sweet cookie base made from strawberry cake mix and white chocolate chips, topped with a crunchy pink glaze made from crushed golden Oreos and strawberry gelatin. Perfectly soft on the inside with a crispy, flavorful topping, these cookies are ideal for strawberry lovers looking for a unique twist on classic cookies.
Ingredients
Scale
For the Cookies
- 1 box strawberry cake mix (about 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, and melted butter. Mix until the mixture becomes crumbly and set it aside to use later.
- Prepare the Dough: In a large mixing bowl, combine the strawberry cake mix, softened butter, eggs, and vanilla extract. Stir until a soft dough forms. Gently fold in the white chocolate chips evenly throughout the dough.
- Shape & Bake: Preheat your oven to 350°F (175°C). Scoop the dough into cookie-sized balls and place them on a parchment-lined baking sheet. Slightly flatten each cookie dough ball with your fingers or the bottom of a glass. Bake for 10 to 12 minutes or until the edges are set but the center is still 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 cookies with the optional vanilla glaze, then generously sprinkle the prepared strawberry crunch topping over each cookie.
- Let Set: Allow the glaze and topping to firm up completely before serving or storing the cookies to ensure the crunch topping adheres well and the glaze is set.
Notes
- You can make the vanilla glaze thicker or thinner by adjusting the amount of milk used.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Crushing the Golden Oreos finely ensures the topping sticks well to the glaze.
- For extra strawberry flavor, you can add a small amount of fresh strawberry puree to the glaze.
