Description
Strawberry Crunch Cookies are sweet, soft cookies made with strawberry cake mix and white chocolate chips, topped with a crunchy pink glaze made from crushed Golden Oreos and strawberry gelatin. These delightful cookies offer a perfect combination of a tender bite with a colorful, textured topping and optional vanilla glaze for an extra touch of sweetness.
Ingredients
Scale
For the Cookies
- 1 box strawberry cake mix
- 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 crushed Golden Oreos, dry strawberry gelatin, and melted butter. Mix until the mixture is crumbly. Set aside this crunchy topping for later use.
- Prepare the Dough: In a large bowl, mix the strawberry cake mix, softened butter, eggs, and vanilla extract until a soft dough forms. Then fold in the white chocolate chips gently to evenly distribute them throughout the dough.
- Shape & Bake: Scoop the dough into balls and place them on a parchment-lined baking sheet. Slightly flatten each ball to form cookie shapes. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes or until the edges are set and lightly golden.
- Cool & Top: Allow the cookies to cool on the baking sheet for 5 minutes. Then, drizzle the optional vanilla glaze over the cookies and generously sprinkle the strawberry crunch topping on each cookie while the glaze is still wet.
- Let Set: Let the glaze and topping firm up completely before serving or storing the cookies in an airtight container.
Notes
- Make sure the butter for the dough is softened to room temperature for easy mixing.
- If you prefer a stronger strawberry flavor, consider adding a teaspoon of strawberry extract to the dough.
- The glaze can be adjusted to your desired consistency by adding more or less milk.
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
- For a gluten-free version, substitute the cake mix and Oreos with certified gluten-free alternatives.
