Soft Strawberry Crunch Cake Cookies

why make this recipe

Soft Strawberry Crunch Cake Cookies are perfect for anyone who loves a sweet treat with a twist. These cookies are chewy, flavorful, and have a delightful crunch from the oreos. They are great for parties, gatherings, or just to enjoy at home. Making these cookies is easy and fun, especially with kids! Plus, the vibrant pink color makes them a hit for any occasion.

how to make Soft Strawberry Crunch Cake Cookies

Ingredients

• 13 oz box of strawberry cake mix
• 2 eggs
• 1/3 cup vegetable oil
• 1 cup white chocolate chips
• 2 tbsp Valentine’s sprinkles (optional)
• 1 cup white melting wafers
• 14 vanilla Oreos
• 3 oz strawberry Jell-O
• 2 tbsp butter (melted)

Directions

1. Preheat your oven to 350°F.
2. In a small bowl, mix the strawberry cake mix, eggs, and oil until fully combined.
3. Add the white chocolate chips and sprinkles, then stir together.
4. Line a baking sheet with parchment paper.
5. Scoop 1½-inch balls of dough and place them 3 inches apart on the sheet. Press a few more white chocolate chips and sprinkles on top.
6. Bake for 20 minutes. Let the cookies cool completely.
7. While the cookies cool, crush the Oreos in a food processor or a zip-top bag.
8. In a medium bowl, combine the crushed Oreos with the strawberry Jell-O and melted butter. Mix with a fork until fully combined.
9. Melt the white chocolate wafers. Transfer them to a small zip-top bag and cut a tiny corner off to drizzle over the cooled cookies.
10. Sprinkle the strawberry crunch mixture on top, then drizzle a little more chocolate for a fun finish.
11. Serve and enjoy!

how to serve Soft Strawberry Crunch Cake Cookies

These Soft Strawberry Crunch Cake Cookies can be served warm or at room temperature. You can plate them for a party, pack them in lunch boxes, or simply enjoy them with a glass of milk. They look beautiful on dessert tables and are sure to impress guests.

how to store Soft Strawberry Crunch Cake Cookies

To keep your Soft Strawberry Crunch Cake Cookies fresh, store them in an airtight container at room temperature. They should last for about a week. For longer storage, you can freeze them for up to three months. Just make sure they are completely cooled before putting them in the freezer.

tips to make Soft Strawberry Crunch Cake Cookies

• Use a cookie scoop for even cookie sizes.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
• You can customize the sprinkles based on the occasion or season.
• If you want a richer flavor, add a pinch of salt to the dough.

variation

You can try using chocolate cake mix instead of strawberry for a different flavor. You can also replace white chocolate chips with dark chocolate or milk chocolate for a variation.

FAQs

1. Can I use homemade cake mix?
Yes, you can make your own strawberry cake mix, but store-bought mix is quicker and easier.

2. How do I make these cookies gluten-free?
You can use a gluten-free strawberry cake mix instead.

3. Can I make these cookies ahead of time?
Yes, you can prepare the dough and refrigerate it overnight before baking. Just let it sit for a bit at room temperature before scooping onto the baking sheet.

Soft Strawberry Crunch Cake Cookies

Chewy and flavorful cookies with a delightful crunch from crushed Oreos and a vibrant pink color, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Cookie Base

• 13 oz box of strawberry cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 1 cup white chocolate chips
• 2 tbsp Valentine’s sprinkles optional

Crunch Topping

• 1 cup white melting wafers
• 14 pieces vanilla Oreos
• 3 oz strawberry Jell-O
• 2 tbsp butter melted

Method

 

Preparation

1. Preheat your oven to 350°F.
2. In a small bowl, mix the strawberry cake mix, eggs, and oil until fully combined.
3. Add the white chocolate chips and sprinkles, then stir together.
4. Line a baking sheet with parchment paper.
5. Scoop 1½-inch balls of dough and place them 3 inches apart on the sheet. Press a few more white chocolate chips and sprinkles on top.

Baking

1. Bake for 20 minutes. Let the cookies cool completely.

Crunch Mixture

1. While the cookies cool, crush the Oreos in a food processor or a zip-top bag.
2. In a medium bowl, combine the crushed Oreos with the strawberry Jell-O and melted butter. Mix with a fork until fully combined.

Finishing Touch

1. Melt the white chocolate wafers. Transfer them to a small zip-top bag and cut a tiny corner off to drizzle over the cooled cookies.
2. Sprinkle the strawberry crunch mixture on top, then drizzle a little more chocolate for a fun finish.
3. Serve and enjoy!

Notes

Cookies can be served warm or at room temperature. Use a cookie scoop for even sizes. Let them cool for a few minutes before transferring to a rack. Store in an airtight container for up to a week or freeze for longer storage.