Print
Ingredients
Scale
- 13.25 ounce box strawberry cake mix (I used Betty Crocker)
- 2 large eggs
- ⅓ cup vegetable oil
- 1 cup white chocolate chips
- 2 tablespoons sprinkles (optional)
- 14 Golden Oreo cookies
- 3 ounce box strawberry jell-o
- 2 tablespoons butter, melted
- 1 cup vanilla melting wafers
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, combine the strawberry cake mix, eggs, and vegetable oil. Mix until smooth.
- Fold in the white chocolate chips and sprinkles if using.
- Scoop about 4 tablespoons of dough, roll into balls, and space them 3 inches apart on the baking sheet.
- (Optional) Press a few extra white chocolate chips and sprinkles on top of the dough balls for decoration.
- Bake in the middle of the oven for approximately 20 minutes, until the cookies look firm.
- Allow cookies to cool completely.
- Crush the 14 Golden Oreo cookies in a food processor or Ziploc bag until they turn to crumbs.
- Mix the Oreo crumbs with the strawberry Jell-O and melted butter until well combined.
- Melt the vanilla melting wafers according to package instructions and transfer to a small Ziploc bag.
- Drizzle the melted wafers over each cooled cookie to help the strawberry crunch stick.
- Sprinkle the strawberry crunch mixture onto the center of each cookie, then drizzle more melting wafers on top.
- Serve and enjoy!
Notes
Ensure cookies are fully cooled before topping to prevent melting.
Adjust baking time according to your oven for perfect doneness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg