Description
These Strawberry Crunch Shortcake Cookies offer a delightful twist on classic strawberry desserts, combining the sweet and tangy flavors of strawberry cake mix with a crunchy coating of crushed Golden Oreos and freeze-dried strawberries. Perfectly soft yet crispy on the outside, these cookies are an easy-to-make treat ideal for any American dessert lover looking for a quick and delicious snack.
Ingredients
Scale
Cookie Dough
- 1 (15.25 oz) box strawberry cake mix
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
Crunch Coating
- 1 cup Golden Oreos (crushed)
- 1/2 cup freeze-dried strawberries (crushed)
- 2 tablespoons unsalted butter (melted)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the strawberry cake mix, all-purpose flour, and baking powder to create the cookie base.
- Add Wet Ingredients: Incorporate the eggs, vegetable oil, and vanilla extract into the dry mixture and stir until a soft dough forms, ensuring all ingredients are well blended.
- Fold in Chocolate Chips: Gently fold in the white chocolate chips to add bursts of sweetness and texture throughout the cookie dough.
- Prepare Crunch Topping: In a separate bowl, mix the crushed Golden Oreos and freeze-dried strawberries with the melted unsalted butter until the mixture becomes crumbly and sticky, perfect for coating.
- Shape and Coat Cookies: Scoop out 2-tablespoon portions of dough and roll each into a ball. Gently press one side of each ball into the strawberry crunch mixture to coat thoroughly.
- Arrange on Baking Sheet: Place the coated cookies crunch side up on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake for 10–12 minutes or until the edges are set and the cookies turn slightly golden, indicating they are cooked through.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely for best texture.
Notes
- For extra crunch, press additional strawberry crunch topping onto the cookies immediately after baking while they are still warm.
- If Golden Oreos are unavailable, vanilla sandwich cookies can be used as a substitute for the coating.
- Store cookies in an airtight container at room temperature to maintain freshness for up to 5 days.
