Strawberry Crunch Cookies

Soft strawberry cookies with a sweet crunch topping and simple icing drizzled across the top.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 570kcal

Author Brandie Skibinski

Ingredients

13.25 ounce box strawberry cake mix (I used Betty Crocker, see notes below)
2 large eggs
⅓ 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

Instructions

Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
In a bowl add contents of 13.25 ounce box strawberry cake mix, 2 large eggs and 1/3 cup vegetable oil. Mix until fully combined.
Stir in 1 cup white chocolate chips and 2 Tablespoons sprinkles.
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 on the middle oven rack 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. It may take longer in your oven.
Let cool completely.
In a food processor add 14 Golden Oreo cookies and pulse until they are crumbs.
Don't have a food processor? Put the cookies into a large Ziploc bag and crush with a heavy object like a rolling pin.
Add the crumbs to a bowl along with the contents of 3 ounce box strawberry Jell-O and 2 Tablespoons butter, melted. Stir with a fork until completely combined. Set aside.
Melt 1 cup vanilla melting wafers (according to package directions - usually in the microwave) and transfer to a small ziploc 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.
Serve and enjoy!

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
I tested this recipe using the smaller (13.25 ounce) box of cake mix. It should work with a 15.25 ounce box but I haven't personally tested it with the larger size.

Nutrition