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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.