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
Scale
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
