Strawberry Shortcake Crunch Cookies

The classic strawberry shortcake ice cream bar in cookie form!! 🍓

INGREDIENTS

Strawberry Cookies:

1 (15.25 oz) box strawberry cake mix

2 large eggs

1/3 cup vegetable oil

Cream Cheese Frosting:

8 ounces cream cheese, room temperature

1/2 cup unsalted butter, room temperature

3 cups powdered sugar

1 teaspoon vanilla extract

Strawberry Crunch Topping:

10 Golden Oreos

1 package (3.4 oz) strawberry Jello powder

2 tablespoons unsalted butter, melted

METHOD

Start by making the cream cheese frosting: combine cream cheese, butter, powdered sugar, and vanilla extract in a mixing bowl. Beat until smooth and fluffy. Set aside and refrigerate.

To make those cute pink cookies, preheat your oven to 350°F. Line baking sheets with parchment paper.

Mix strawberry cake mix, eggs, and vegetable oil in a bowl until a dough forms.

Scoop out 1/4 cup portions of dough onto baking sheets, spaced apart.

Bake for 10-11 minutes. Cool completely.

To make the crunch topping, roughly crush golden oreos and pour into a bowl.

Mix in strawberry Jello powder and melted butter. Stir well.

Transfer the mixture to a baking sheet lined with parchment paper and spread it flat.

In your hot oven still at 350°F, bake for 8-11 minutes until slightly crispy.

Allow it to cool down to room temp.

Crumble that mixture with your hands.

Assembly:

Frost the top of one cooled cookie with room temp cream cheese frosting.

Sprinkle strawberry crunch crumble on top.

Chill in the fridge for an hour before serving.

Enjoy!