Strawberry Crunch Cookies are a delightful twist on a nostalgic favorite—combining the fruity flavor of strawberries with a sweet and crumbly crunch topping. These cookies are not only eye-catching with their vibrant pink hue but also irresistibly delicious with a chewy center and crisp edges.
Whether you’re baking for a party, gifting friends, or simply treating yourself, these cookies deliver that perfect blend of flavor and texture. Inspired by the popular strawberry shortcake ice cream bar, each bite brings a burst of strawberry goodness balanced by a buttery crunch that will make these cookies your new go-to sweet treat. Best of all, they’re easy to make and don’t require any fancy tools or ingredients, just a love for cookies and a craving for something truly special.
Ingredients
For the Cookies:
1 box strawberry cake mix (15.25 oz)
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
For the Crunch Topping:
1/2 cup freeze-dried strawberries
1/2 cup golden Oreo cookies
2 tablespoons unsalted butter (melted)
For Decoration (optional):
White chocolate chips or drizzle
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, and vanilla extract. Mix until a soft dough forms. You can use a hand mixer or simply stir with a spatula until all ingredients are well combined.
Using a small cookie scoop or tablespoon, form evenly sized balls of dough and place them 2 inches apart on the prepared baking sheet.
Bake the cookies for 9 to 11 minutes, or until the edges are just starting to turn golden and the centers are set. Avoid overbaking to keep the center soft and chewy.
While the cookies are baking, prepare the strawberry crunch topping. In a food processor or blender, pulse the freeze-dried strawberries and golden Oreos together until they become fine crumbs. Pour the crumbs into a bowl and mix in the melted butter until it resembles coarse sand. Set aside.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
While the cookies are still slightly warm, press a small amount of the strawberry crunch topping onto the tops of each cookie. The slight warmth will help the topping adhere better.
If using, melt the white chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. Drizzle over the cookies for an extra touch of sweetness and decoration.
Let the cookies cool completely before storing. They can be kept in an airtight container at room temperature for up to 5 days.
These Strawberry Crunch Cookies are perfect on their own, but they’re also amazing when sandwiched with whipped cream or vanilla ice cream for an easy dessert sandwich. The balance of textures—from the soft cookie to the crunchy topping—and the burst of strawberry flavor make this recipe a must-try for all cookie lovers. The addition of white chocolate elevates the overall flavor, adding creaminess that complements the tartness of the strawberry and the richness of the cookie base.
Whether you’re making them for a birthday party, Valentine’s Day, or just because, these cookies are guaranteed to impress and disappear quickly.