Description
These Strawberry Crunch Shortcake Cookies are a delightful twist on traditional shortcake. With a base of strawberry cake mix, these cookies are packed with flavor and texture from white chocolate chips, Golden Oreos, and freeze-dried strawberries. A perfect treat for strawberry lovers!
Ingredients
Scale
Cookie Dough:
- 1 (15.25 oz) box strawberry cake mix
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
Strawberry Crunch Topping:
- 1 cup Golden Oreos (crushed)
- 1/2 cup freeze-dried strawberries (crushed)
- 2 tablespoons unsalted butter (melted)
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 bowl, combine the strawberry cake mix, flour, and baking powder. Add eggs, oil, and vanilla extract, mix until a soft dough forms. Fold in white chocolate chips.
- Prepare the topping: In a separate bowl, mix crushed Golden Oreos, freeze-dried strawberries, and melted butter until crumbly.
- Shape the cookies: Scoop out portions of dough, roll into balls, and press into the strawberry crunch mixture. Place on baking sheet.
- Bake: Bake for 10–12 minutes until edges are set and golden. Cool before transferring to a rack.
Notes
- For extra crunch, press more topping onto cookies after baking.
- Golden Oreos can be substituted with vanilla sandwich cookies.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 13 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg
