Description
These Strawberry Crunch Cookies are a delightful treat that combines the sweetness of strawberry cake mix with the crunch of Oreo and strawberry jello topping. Topped with creamy cheesecake frosting, these cookies are an irresistible combination of soft, chewy, and crunchy textures. Perfect for parties, dessert tables, or a sweet afternoon snack
Ingredients
Scale
- 1 box Duncan Hines Strawberry Cake Mix
- 3 eggs
- 1/2 cup vegetable oil (NO WATER)
- 1 container cream cheese frosting
- 1 packet strawberry Jello mix
- 1 package Golden Oreo cookies
- 2–3 fresh strawberries, diced
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the cake mix, eggs, and vegetable oil (do not add water).
- Scoop 8 dough balls and place them evenly spaced out onto a greased foil pan.
- Bake for 20-22 minutes or until the cookies are golden and set.
- While the cookies are baking, prepare the topping:
- Place the Golden Oreos in a ziplock bag and crush until crumbled (you can also blend them for a finer crumble).
- Add the strawberry Jello mix to the crushed Oreos in the bag and shake until well mixed.
- Dice a few strawberries for decoration.
- Once the cookies are done, allow them to cool slightly.
- Place the cream cheese frosting into a piping bag or ziplock bag (cut the tip off one of the corners).
- Pipe the frosting onto the cooled cookies.
- Top with the pink Oreo crumble and diced strawberries.
Notes
- If you don’t have a piping bag, a ziplock bag with the corner cut off works just as well for frosting the cookies.
- These cookies are best enjoyed fresh, but can be stored in the fridge for a few days.
- You can substitute the golden Oreos for regular Oreos for a slightly different flavor, but the golden ones add a lighter crunch.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg