Description
Make these Strawberry Crunch Cookies in just 30 minutes! Soft, chewy cookies with a sweet crunch topping, perfect for any occasion
Ingredients
Scale
Cookies:
- 1 box (15.25 oz) strawberry cake mix
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon vanilla extract
Crunch Topping:
- 1 cup freeze-dried strawberries, crushed
- 1/2 cup crushed Golden Oreos
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - Prepare Cookie Dough:
In a large mixing bowl, combine the strawberry cake mix, melted butter, eggs, and vanilla extract. Mix well until a thick dough forms. - Portion Dough:
Use a tablespoon or cookie scoop to form dough balls. Place them on the baking sheet, spacing about 2 inches apart. - Prepare Crunch Topping:
In a medium bowl, mix the crushed freeze-dried strawberries, crushed Golden Oreos, and melted butter until crumbly. - Add Topping:
Press a small amount of the topping onto each cookie dough ball. - Bake:
Bake for 12-15 minutes, or until the edges are set, and the tops are slightly puffed. - Cool:
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. - Serve:
Enjoy fresh, or store in an airtight container for up to 3 days
Notes
- Ensure Uniform Size: Use a cookie scoop for evenly-sized cookies that bake consistently.
- Crunchy Topping: For extra crunch, press additional topping onto the cookies after baking while theyu2019re still warm.
- Alternative Flavors: Swap the freeze-dried strawberries with other freeze-dried fruits like raspberries for a variation.
- Storage: To maintain freshness, store in an airtight container at room temperature. Refrigerate to extend shelf life to one week.
- Customization: Experiment with adding white chocolate chips or drizzling melted white chocolate over the cookies for added flair.
- Prep Time: 15minutes
- Cook Time: 15minutes