Strawberry Crunch Shortcake Cookies

Your favorite strawberry crunch ice cream bar turned into a cookie! The cookie is perfectly moist with the most delicious cream cheese frosting and topped with a strawberry crunch we all know and love. If you like strawberry, you will LOVE these strawberry shortcake cookies for sure!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350F

Step 2

Add instant vanilla pudding and strawberry jello to bowl

Step 3

Add butter and flour to separate bowl, mix until a thick paste forms

Step 4

Combine the two doughs just a bit so they're swirled into each other but don't mix too much.

Step 5

Spread flat on a baking sheet lined with parchment paper and pop in the oven to bake for 8 to 11 minutes

Step 6

Take out of the oven and allow it to cool down to room temp. For faster chilling, transfer to freezer for 30 minutes

Step 7

Then crumble it up with your hands really well until it looks like strawberry crunch crumble. Set aside.

Step 8

To a mixing bowl, add cream cheese, unsalted butter, powdered sugar, and vanilla extract.

Step 9

Use a hand mixer or the paddle attachment of a stand mixer and beat for about 2 minutes until it's smooth and fluffy. Set aside.

Step 10

Preheat oven to 350F

Step 11

To a large mixing bowl, add the strawberry cake mix, eggs, and vegetable oil. Combine with a rubber spatula until a dough forms.

Step 12

Line a baking sheet with parchment paper. Scoop out the dough using an ice cream scoop, about 1/4 cup portions. Make sure they are spaced apart as they do spread.

Step 13

Bake for 10 to 11 minutes. Allow to cool down completely.

Step 14

Once the cookies are at room temperature, frost the top with the cream cheese frosting and add the strawberry crumble on top.

Step 15

Chill for an hour.

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