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Strawberry Crunch Cookies

Name: Strawberry Crunch Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 13.25 ounce box strawberry cake mix ((I used Betty Crocker, see notes below)); 2 large eggs; 1/3 cup vegetable oil; 1 cup white chocolate chips; 2 Tablespoons sprinkles ((optional)); 14 Golden Oreo cookies; 3 ounce box strawberry Jell-O; 2 Tablespoons butter, melted ((can use salted or unsalted)); 1 cup vanilla melting wafers

ByBrandie Skibinski March 14, 2026March 13, 2026

5 from 1 vote

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Strawberry Crunch Cookies are fun, soft strawberry cookies topped with a crunchy strawberry crumble and a sweet vanilla drizzle!

Simple Cookies In 30 Minutes!

These Strawberry Crunch Cookies are bright, fun, and are guaranteed to turn heads on a dessert table. With their vibrant color, soft centers, and irresistible crunchy topping, they feel like something straight from a bakery case but are super simple to make at home. I love these cookies as they’re perfect for Valentine’s Day, birthday parties, and baby showers. So many good reasons to whip up a batch.

A lined tray with homemade Strawberry Crunch Cookies.

Frequently Asked Questions:

What if I don’t want to use a cake mix?

Then you can use your own favorite homemade strawberry cookie recipe. I don’t have one to share here so you will have to use your own or Google a recipe to use.

Can I make the crunch topping without a food processor?

Yes! Place the Oreos in a large ziploc bag and crush them with a rolling pin or heavy object. Just be sure not to crush them into a super fine powder because you want a little texture for the icing to grab these crumbs.

Why does the crunch topping need to go on while the drizzle is wet?

The melted vanilla wafers act like a glue. If it starts to harden, the strawberry crunch mixture won’t stick to the cookies properly.

Can I make these ahead of time?

Yes. These cookies hold up well and can be made a day or two in advance for parties or events.

How do I store any leftover cookies?

Store them in an airtight container at room temperature for 2 to 3 days for the best texture and flavor.

Can I freeze Strawberry Crunch Cookies?

You can freeze the plain baked cookies before adding the topping. Add the drizzle and crunch after thawing for the best texture.

Cute, soft Strawberry Crunch Cookies on a small tray.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

strawberry cake mix– I used the smaller box of cake mix (13.25 ounce box). It was the Betty Crocker brand. I have not tested this out using a 15.25 ounce box or larger cake mix (like Pillsbury or Duncan Hines). It should work but I cannot tell you from experience.
eggs – if you have time, allow your eggs to come to room temperature. This helps them combine into the mixture much easier.
vegetable oil
white chocolate chips
sprinkles – these are optional but bring fun pops of color to the cookies
vanilla melting wafers– Vanilla melting wafers can be found at most grocery stores these days. A lot of times they are located where the other cake decorating items are in the grocery store. I know Michael’s also carries a bunch of them too. It can be white chocolate or vanilla – whatever you can find. I used the Ghirardelli White vanilla flavored wafers (paid affiliated link) You could even gently melt some of the white chocolate chips, since you are already using them in this recipe anyways, and use those. You just gotta work in small batches or it will cool a bit too quickly.
Golden Oreo cookies – you don’t have to use the Oreo cookie brand, you can use any brand you like. Just make sure it is vanilla flavored.
strawberry Jell-O – it doesn’t have to be the Jell-O brand, you can use the store brand for a more affordable option.
butter – It doesn’t matter if you use salted butter or unsalted butter. Either will work just fine. You are only using a couple of Tablespoons and there is very little salt in salted butter that it won’t affect the taste.

Strawberry cake mix, eggs, vegetable oil, white chocolate chips, sprinkles, vanilla melting wafers or white chocolate, Golden Oreos, strawberry gelatin mix, and melted butter.

How To Make Strawberry Crunch Cookies:

Preheat the oven to 350°. Line a large baking sheet with parchment paper. Set aside. In a bowl add the strawberry cake mix, eggs and oil. Mix until fully combined. Stir in the white chocolate chips and sprinkles (if using.)

All the ingredients to make Strawberry Crunch Cookies in a bowl.

Scoop about 4 Tablespoons of the cookie dough, roll into a ball and place on the baking sheet – about 3 inches apart to give them room to spread.
Optional: Press a few extra white chocolate chips and sprinkles into the top of each cookie dough ball. This just makes for a prettier cookie when it’s fully baked but is not necessary.

Bake for about 20 minutes. NOTE: Oven times can vary so please go by doneness, not just by time. The cookies should no longer look “wet” in the center.

Raw, unbaked Strawberry Crunch Cookies on parchment paper and baked Strawberry Cookies.

Let cool completely. In a food processor add the Oreos and pulse until they are crumbs. Alternatively, put the cookies into a Ziploc bag and crush with a heavy object like a rolling pin. Add the crumbs to a bowl along with the strawberry Jell-O and melted butter. Stir with a fork until completely combined. Set aside.

Melt the vanilla wafers (according to package directions – usually in the microwave) and transfer to a small zip loc bag (you will use this like a small piping bag.) Cut one corner off the bottom of the ziploc bag and drizzle all over top of each cooled cookie (this will help the strawberry crunch mixture stick to the top of the cookie. Then sprinkle some of the strawberry crunch mixture onto the middle of the cookie. Finally, drizzle a little bit more of the chocolate on top.