If you’re searching for the ultimate dessert to brighten up your day, look no further than Strawberry Crunch Cookies. They bring together everything we love about strawberries—bold flavor, pretty pink color, and a whole lot of nostalgia—wrapped in a delightfully soft and chewy cookie with a signature crispy crunch. Every bite is packed with tangy strawberries, creamy white chocolate, and those iconic golden cookie bits that make these cookies a standout treat for picnics, parties, or even a sweet midnight snack with a glass of cold milk.
Ingredients You’ll Need
Don’t let the gorgeous look of these Strawberry Crunch Cookies fool you—every ingredient is simple, accessible, and absolutely essential to getting that perfect flavor and texture balance. Each one plays its own delicious part in making these cookies truly unforgettable.
- Strawberry cake mix (1 box, 15.25 oz): The secret shortcut for that vibrant pink hue and real strawberry flavor, right from the start!
- Unsalted butter (½ cup, melted): Adds rich, buttery moisture and makes the cookies perfectly chewy.
- Large eggs (2): Give structure and richness, helping the cookies stay soft yet sturdy.
- Vanilla extract (1 teaspoon): Rounds out the fruity notes, adding lovely warmth and depth to every bite.
- White chocolate chips (¾ cup): Pops of creamy sweetness that melt right into the dough for an irresistible finish.
- Crushed Golden Oreos (½ cup): Add that signature crunch and nostalgic vanilla-cookie flavor that pairs so well with strawberry.
- Freeze-dried strawberries, crushed (½ cup): Intensify the real strawberry flavor and amps up the crunch with every bite.
How to Make Strawberry Crunch Cookies
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C) to ensure even, golden baking. Line a baking sheet with parchment paper, which makes cleanup a breeze and keeps your Strawberry Crunch Cookies from sticking or spreading too much as they bake.
Step 2: Mix the Base Dough
In a large mixing bowl, add your strawberry cake mix, melted butter, eggs, and vanilla extract. Use a sturdy spatula or electric mixer to blend everything together until you have a smooth, soft dough with no dry streaks. Mixing by hand is totally fine—and gives you a chance to sneak a taste of that nostalgic strawberry aroma!
Step 3: Fold in All the Crunchy Goodness
Now comes the really fun part. Gently fold in the white chocolate chips, crushed Golden Oreos, and freeze-dried strawberries. You want to mix just enough to spread the pieces evenly—too much and you’ll lose those beautifully bold bits that give Strawberry Crunch Cookies their signature texture.
Step 4: Scoop and Arrange the Dough
Using a tablespoon or cookie scoop, portion the dough into balls and place them on your prepared baking sheet, spacing them about 2 inches apart. If you love an extra pop of crunch or color, go ahead and press a pinch of extra Oreo and strawberry pieces onto the tops—the more texture, the better!
Step 5: Bake to Perfection
Bake your Strawberry Crunch Cookies for 10–12 minutes—or until the edges are set and just ever-so-slightly golden, while the centers remain soft. The kitchen will smell divine! Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This resting time ensures the cookies firm up enough to handle, while keeping that perfect chewy center.
How to Serve Strawberry Crunch Cookies
Garnishes
Give your Strawberry Crunch Cookies a truly bakery-worthy look with a sprinkle of extra crushed freeze-dried strawberries, a drizzle of melted white chocolate, or even a dusting of powdered sugar. These little touches make them sparkle at parties or special occasions.
Side Dishes
Make your dessert spread extra celebratory by serving these cookies with cold milk, strawberry lemonade, or freshly brewed tea. They’re fantastic alongside fresh berries, scoops of vanilla ice cream, or a big pile of whipped cream for those who want to turn cookie time into a mini-decadent affair.
Creative Ways to Present
Stack your Strawberry Crunch Cookies high on a cake stand, give them as gifts tied in pink cellophane bags, or sandwich them with strawberry or vanilla ice cream for fun, retro-inspired cookie sandwiches. For parties, offer them on trays with strawberries and Golden Oreos for a playful DIY dessert board!
Make Ahead and Storage
Storing Leftovers
To keep your Strawberry Crunch Cookies at their best, store completely cooled cookies in an airtight container at room temperature. They’ll stay soft and crunchy for up to five days—perfect for tucking into lunchboxes or grabbing on the go.
Freezing
If you want cookies on demand, freeze baked cookies in a single layer, then transfer to a zip-top bag once frozen solid. They’ll taste fresh for up to two months. You can also freeze the unbaked dough balls and bake them straight from frozen; just add a couple extra minutes to the bake time.
Reheating
To freshen up leftover Strawberry Crunch Cookies, pop them in a 300°F oven for 2-3 minutes, or give them a quick zap in the microwave for 10–15 seconds. This brings back their signature gooey centers and releases all that amazing strawberry aroma!
FAQs
Can I use a different cake mix flavor?
Absolutely! While strawberry cake mix gives these Strawberry Crunch Cookies their signature flavor, you can swap for vanilla or funfetti for a different twist. Just keep in mind, you’ll miss out on the bold strawberry color and punchy flavor if you switch.
Can I make them gluten-free?
Yes! There are several gluten-free strawberry cake mixes on the market. Just make sure your Golden Oreos and white chocolate chips are gluten-free as well. The crunch and shine will still be fantastic.
Do I have to use freeze-dried strawberries?
Freeze-dried strawberries are key for that fruity tang and crunch, but if you can’t find them, substitute with a little extra cake mix and Golden Oreos. Just know you’ll lose a hint of intense berry flavor.
How do I crush the Oreos and strawberries for the topping?
The quickest way is to use a small food processor or crush them inside a zip-top bag with a rolling pin. Go for chunky pieces for the best crunch, but avoid pulverizing them into powder.
Can I double the recipe?
Of course! This recipe scales beautifully—perfect for parties or bake sales. Double all the ingredients and be sure to bake in batches so every cookie bakes evenly and keeps its delightful texture.
Final Thoughts
These Strawberry Crunch Cookies are the kind of dessert that never lasts long in my house—they’re just too fun, pretty, and downright delicious! I can’t wait for you to share these with your friends and family. Give them a try and watch them become a new favorite on your cookie rotation!
Print
Strawberry Crunch Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Crunch Cookies are a delightful treat that combines the fruity flavor of strawberries with the crunch of white chocolate chips, Golden Oreos, and freeze-dried strawberries. Easy to make and perfect for any occasion!
Ingredients
Dry Ingredients:
- 1 box strawberry cake mix (15.25 oz)
Wet Ingredients:
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins:
- ¾ cup white chocolate chips
- ½ cup crushed Golden Oreos
- ½ cup freeze-dried strawberries, crushed
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the dough: In a large mixing bowl, combine the strawberry cake mix, melted butter, eggs, and vanilla extract until a soft dough forms.
- Add mix-ins: Gently fold in the white chocolate chips, crushed Golden Oreos, and crushed freeze-dried strawberries.
- Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the centers are slightly soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra crunch, press additional crushed Oreos and strawberries on top before baking.
- Store in an airtight container at room temperature for up to 5 days.
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