Description
These Strawberry Crunch Shortcake Cookies are a delightful twist on classic shortcakes, combining moist strawberry cake mix dough with a crunchy coating of crushed Golden Oreos and freeze-dried strawberries. White chocolate chips add a rich sweetness, making these cookies perfect for any strawberry lover looking for an easy, crowd-pleasing dessert.
Ingredients
Scale
Dry Ingredients
- 1 (15.25 oz) box strawberry cake mix
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
Wet Ingredients
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (melted)
Mix-Ins and Coating
- 1/2 cup white chocolate chips
- 1 cup Golden Oreos (crushed)
- 1/2 cup freeze-dried strawberries (crushed)
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 until well blended.
- Add Wet Ingredients: To the dry mixture, add the eggs, vegetable oil, and vanilla extract. Mix thoroughly until a soft dough forms, ensuring all ingredients are incorporated evenly.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the dough to distribute them evenly without overmixing the batter.
- Prepare Crunch Topping: In a separate bowl, combine the crushed Golden Oreos and crushed freeze-dried strawberries. Pour in the melted butter and mix until the topping is crumbly and evenly coated.
- Shape and Coat Cookies: Scoop out 2-tablespoon portions of dough and roll each into a ball. Then, carefully press one side of each dough ball into the strawberry crunch mixture to coat it fully on one side.
- Arrange and Bake: Place the cookies on the prepared baking sheet with the crunch-coated side facing up, spacing them about 2 inches apart. Bake in the preheated oven for 10–12 minutes, or until the edges are set and the cookies turn slightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- For extra crunch, press more of the strawberry crunch topping onto the cookies immediately after baking while they are still warm.
- You can substitute Golden Oreos with vanilla sandwich cookies if unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
