Hello, Good News! Welcome to our blog, where we share with you the best recipes for your sweet tooth. Today, we are going to show you how to make strawberry crunch cookie recipe, a delicious treat that is perfect for any occasion. Whether you want to impress your guests, surprise your family, or just indulge yourself, this recipe will not disappoint you.
Strawberry crunch cookie recipe is a simple and easy way to make crunchy cookies with a fruity twist. You only need a few ingredients and some basic baking skills to whip up these cookies in no time. The secret is to use strawberry cake mix and white chocolate chips, which give the cookies a rich flavor and a soft texture. Then, you can sprinkle some crushed freeze-dried strawberries on top for an extra crunch and a burst of color.
Why You Should Try Strawberry Crunch Cookie Recipe
They are quick and easy to make
One of the best things about strawberry crunch cookie recipe is that they are very easy to make. You don’t need any fancy equipment or complicated techniques to make these cookies. All you need is a large bowl, a wooden spoon, a baking sheet, and an oven. You can mix the ingredients by hand, no electric mixer required. And you can bake them in less than 15 minutes, so you don’t have to wait too long to enjoy them.
They are versatile and customizable
Another great thing about strawberry crunch cookie recipe is that they are very versatile and customizable. You can change up the flavor and the texture of the cookies by using different cake mixes and chocolate chips. For example, you can use lemon cake mix and white chocolate chips for a tangy twist, or chocolate cake mix and milk chocolate chips for a decadent treat. You can also add nuts, dried fruits, or sprinkles to the dough for more variety.
They are perfect for any occasion
Finally, strawberry crunch cookie recipe is perfect for any occasion. You can make them for a party, a picnic, a potluck, or a gift. They are also great for snacking, dessert, or breakfast. You can enjoy them warm from the oven, or store them in an airtight container for up to a week. They are sure to please everyone who tries them.
How to Make Strawberry Crunch Cookie Recipe – Step by Step Instructions
To make strawberry crunch cookie recipe, you will need the following ingredients:
- 1 box (15.25 oz) of strawberry cake mix
- 1/4 cup of vegetable oil
- 2 large eggs
- 1 cup of white chocolate chips
- 1/4 cup of crushed freeze-dried strawberries
To make strawberry crunch cookie recipe, you will need to follow these steps:
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a large bowl, stir together the cake mix, oil, and eggs until well combined.
- Stir in the white chocolate chips.
- Drop by rounded tablespoonfuls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Sprinkle some crushed freeze-dried strawberries on top of each cookie.
- Bake for 10 to 12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your strawberry crunch cookie recipe!
Nutritional Information of Strawberry Crunch Cookie Recipe
| Serving Size | Calories | Fat | Carbs | Protein | Fiber | Sugar |
| 1 cookie | 140 | 6 g | 21 g | 2 g | 0 g | 14 g |
Note: The nutritional information is based on using Betty Crocker Super Moist Strawberry Cake Mix and Nestle Toll House Premier White Chocolate Morsels. The values may vary depending on the brand and type of ingredients you use.
Frequently Asked Questions About Strawberry Crunch Cookie Recipe
Can I use fresh or frozen strawberries instead of freeze-dried strawberries?
No, we do not recommend using fresh or frozen strawberries instead of freeze-dried strawberries for this recipe. Fresh or frozen strawberries will add too much moisture and make the cookies soggy and mushy. Freeze-dried strawberries are dehydrated and have a crunchy texture that works well for this recipe. You can find them in the snack aisle or the baking aisle of most grocery stores.
Yes, you can make these cookies gluten-free or vegan by using gluten-free or vegan cake mix and chocolate chips. You can also use a flax egg or a chia egg instead of regular eggs. However, the texture and flavor of the cookies may differ slightly from the original recipe.
You can store these cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to 3 months. To thaw them, just let them sit at room temperature for about 15 minutes before eating.
Yes, you can make these cookies ahead of time and bake them later. You can either refrigerate the cookie dough for up to 2 days or freeze it for up to 3 months. If you refrigerate the dough, let it come to room temperature before baking. If you freeze the dough, you can bake it straight from the freezer, but add a few minutes to the baking time.
Can I double or triple this recipe?
Yes, you can double or triple this recipe if you want to make more cookies. Just make sure to use a large enough bowl and baking sheet to accommodate the increased amount of ingredients. You may also need to bake the cookies in batches depending on the size of your oven.
What other flavors can I try with this recipe?
You can try other flavors with this recipe by using different cake mixes and chocolate chips. Some examples are:
- Lemon cake mix and white chocolate chips
- Chocolate cake mix and milk chocolate chips
- Vanilla cake mix and dark chocolate chips
- Red velvet cake mix and cream cheese chips
- Carrot cake mix and raisins
You can make these cookies more chewy or more crispy by adjusting the baking time and the oven temperature. To make them more chewy, bake them for a shorter time at a higher temperature. To make them more crispy, bake them for a longer time at a lower temperature. You can also use brown sugar instead of white sugar for a chewier texture.
How do I measure the cake mix?
You can measure the cake mix by using a kitchen scale or a measuring cup. If you use a kitchen scale, weigh out 15.25 ounces (432 grams) of cake mix. If you use a measuring cup, scoop out about 3 1/4 cups of cake mix. Do not pack or level the cake mix, just lightly spoon it into the cup.
Your cookies may be flat or puffy due to several factors, such as the type of cake mix, the amount of oil, the size of the eggs, the oven temperature, and the baking time. To prevent your cookies from being flat or puffy, follow these tips:
- Use a good quality cake mix that has leavening agents (such as baking powder or baking soda) in it.
- Do not overmix or undermix the cookie dough.
- Use large eggs at room temperature.
- Use vegetable oil instead of butter or margarine.
- Preheat your oven to the correct temperature and check it with an oven thermometer.
- Bake your cookies until they are lightly golden around the edges, but still soft in the center.
- Let your cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
How do I crush the freeze-dried strawberries?
You can crush the freeze-dried strawberries by using a food processor, a blender, a rolling pin, or your hands. If you use a food processor or a blender, pulse the strawberries until they are coarsely chopped. If you use a rolling pin, place the strawberries in a ziplock bag and roll over them until they are crushed. If you use your hands, just squeeze and crumble the strawberries until they are broken into small pieces.
We hope you enjoyed this article on how to make strawberry crunch cookie recipe. This recipe is easy, quick, and delicious, and you can customize it with your favorite flavors and toppings. Try it today and let usknow how it turned out. If you liked this article, please share it with your friends and check out our other articles on our blog. Thank you for reading and happy baking! 😊