If you’re searching for the brightest, most joy-sparking treat to bring to your next gathering or simply want an excuse to indulge your sweet tooth, Strawberry Crunch Cookies truly answer the call. Each cookie bursts with strawberry flavor, has a delightfully tender center, and wears a crown of buttery crunch made from Golden Oreos and freeze-dried berries. The best part? They come together quickly, thanks to the shortcut of strawberry cake mix, making these cookies perfect for both beginners and seasoned bakers looking for something playful and pink!
Ingredients You’ll Need
You might be amazed at how a handful of simple pantry staples team up to create Strawberry Crunch Cookies loaded with flavor and drama. Every ingredient here plays a crucial role, from the rich white chocolate chips to the strawberry-studded cookie topping. Let’s spotlight each star component below:
- Strawberry Cake Mix: This brings all the berry flavor and that coveted vibrant pink hue, serving as a magic shortcut for cookie perfection.
- Vegetable Oil: Keeps the cookies soft and moist, making sure each bite practically melts in your mouth.
- Large Eggs: Help bind the dough and add richness for a chewy, bakery-style texture.
- Vanilla Extract: Just a splash amplifies the strawberry notes and adds depth you’ll absolutely taste.
- White Chocolate Chips: Their creamy sweetness pairs perfectly with strawberry, creating irresistible pockets of melty goodness.
- Crushed Golden Oreos: These cookies lend a buttery crunch and vanilla flavor to the topping—don’t skip them!
- Freeze-Dried Strawberries (crushed): Intensifies the berry flavor and delivers beautiful flecks of real fruit in every bite.
- Butter (melted): Holds the crunch topping together and adds pure, rich flavor on top of the cookies.
How to Make Strawberry Crunch Cookies
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C) and lining a large baking sheet with parchment paper. This little bit of prep makes for ultra-easy clean-up later and ensures your Strawberry Crunch Cookies lift off the pan with no sticking drama.
Step 2: Mix the Cookie Dough
In a big mixing bowl, combine the strawberry cake mix, vegetable oil, eggs, and vanilla extract. Stir everything together by hand or with a sturdy spatula until a thick, cohesive dough forms. This is the moment the kitchen fills with sweet, strawberry-scented anticipation!
Step 3: Stir in the White Chocolate Chips
Next, fold in those delightful white chocolate chips. Try not to snack on the dough just yet—each chip ensures bursts of creamy, rich goodness in your Strawberry Crunch Cookies once baked.
Step 4: Make the Crunch Topping
To create the signature strawberry crunch, mix your crushed Golden Oreos, freeze-dried strawberry pieces, and melted butter in a small bowl until evenly coated. The butter binds everything together and the result is a brightly colored, irresistible topping.
Step 5: Shape and Top Your Cookies
Scoop out tablespoon-sized portions of dough and roll them into balls. For the magic finishing touch, gently press each dough ball into the crunch topping, making sure you get a generous amount to stick on top. Place them, topping-side-up, onto your prepared baking sheet, leaving some space so they can spread and bake evenly.
Step 6: Bake and Cool
Bake in the preheated oven for 10–12 minutes, until the edges are set but the centers look just slightly soft—they’ll continue to firm up as they cool. Let the cookies rest on the baking sheet for 5 minutes before transitioning them to a wire rack. This keeps the texture perfect and prevents breakage.
How to Serve Strawberry Crunch Cookies
Garnishes
A little thoughtful garnish takes these colorful cookies over the top! Sprinkle a few more crushed freeze-dried strawberries or a dusting of powdered sugar on top right after baking for an extra burst of color and flavor. If you’re feeling extra, a little drizzle of melted white chocolate looks gorgeous and adds creamy contrast.
Side Dishes
Strawberry Crunch Cookies are delightful on their own, but what’s a cookie party without something to sip? Pair them with a glass of cold milk, a vanilla latte, or a creamy strawberry milkshake to really emphasize those dessert shop vibes. They also shine on any dessert platter surrounded by fresh strawberries or a bowl of softly whipped cream for dipping.
Creative Ways to Present
Don’t just pile the cookies on a plate! Stack them in a glass cookie jar for a pink-hued centerpiece, box them up in a cute tin for a homemade gift, or sandwich them with vanilla ice cream for show-stopping Strawberry Crunch Cookie ice cream sandwiches. You could even crumble a few cookies over a scoop of strawberry shortcake ice cream for a wild, crunchy topping.
Make Ahead and Storage
Storing Leftovers
Once your Strawberry Crunch Cookies have cooled completely, transfer them to an airtight container. They’ll stay perfectly fresh at room temperature for up to four days—though in my house, they rarely last that long. To retain maximum crunch, avoid humid places if possible.
Freezing
If you want to enjoy these cookies later (or ration them for future cravings), freeze the fully baked and cooled cookies in a freezer-friendly bag or container for up to two months. Place parchment or wax paper between layers to keep the crunch topping looking its best. The dough balls can also be frozen, then topped and baked straight from the freezer—just add 1 or 2 extra minutes to the baking time.
Reheating
To bring back that just-baked warmth, gently reheat a few cookies in a 300°F (150°C) oven for 3–5 minutes, or zap them in the microwave for 10–15 seconds. The vanilla and strawberry aromas will fill your kitchen all over again, making it irresistible to pause before tasting.
FAQs
Can I use a different cake mix flavor for these cookies?
Absolutely! While strawberry cake mix gives you that signature color and flavor, you can experiment with vanilla, lemon, or chocolate for unique spins, but keep in mind that doing so will take them further from classic Strawberry Crunch Cookies.
Do I have to use freeze-dried strawberries for the topping?
Freeze-dried strawberries bring an intense flavor and a crisp texture that really defines the crunch topping. If you can’t find them, substitute with dried strawberries (chopped) or a pinch of strawberry powdered drink mix for flavor and color, though you’ll lose some of that signature crunch.
Can I make these cookies without the Golden Oreos?
Golden Oreos give that amazing buttery vanilla flavor, but you could try other vanilla sandwich cookies or even graham crackers in a pinch. The cookies won’t have quite the same iconic flair but will still taste delicious.
Why is my dough so sticky?
The dough will be thick but slightly sticky—this is normal with cake mix cookies! If it feels too hard to handle, pop it in the fridge for fifteen minutes before scooping and rolling. You’ll have beautifully shaped Strawberry Crunch Cookies in no time.
How can I make these cookies extra crunchy?
Once your cookies are out of the oven, while still warm, gently press on a bit more of the crunch topping. This sticks perfectly and gives you that bakery-style, layered crunch you crave with every bite.
Final Thoughts
If you’re craving a playful, show-stopping dessert that’s as charming as it is addictive, you’ve simply got to try making a batch of Strawberry Crunch Cookies. They’re easy, eye-catching, and brimming with nostalgic strawberry flavor—so go ahead, bake a little happiness into your day!
Print
Strawberry Crunch Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Strawberry Crunch Cookies are a delightful treat that combines the flavors of strawberry cake mix, white chocolate, and a crunchy topping of Golden Oreos and freeze-dried strawberries. Easy to make and perfect for any sweet occasion!
Ingredients
For the Cookies:
- 1 box (15.25 oz) strawberry cake mix
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
For the Crunch Topping:
- 1/2 cup crushed Golden Oreos
- 1/2 cup freeze-dried strawberries (crushed)
- 2 tablespoons butter (melted)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the dough: In a large bowl, combine the strawberry cake mix, oil, eggs, and vanilla extract. Stir until a thick dough forms. Fold in the white chocolate chips.
- Prepare the topping: In a separate bowl, mix the crushed Golden Oreos and freeze-dried strawberries with melted butter to create the crunch topping.
- Form the cookies: Scoop tablespoon-sized portions of cookie dough and roll into balls. Press each dough ball slightly into the crunch topping and place it topping-side-up on the prepared baking sheet.
- Bake: Bake for 10–12 minutes, or until the edges are set and centers are slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can press extra crunch topping on after baking for added texture.
- Store cookies in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
