Strawberries & Cream Crumble Cookies
Strawberries & Cream Crumble Cookies are oversized soft strawberry cookies stuffed with Little Debbie Strawberry Shortcake Rolls and/or Oreos, then finished with marshmallow fluff and a sweet strawberry crumble coating.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 8 large cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Dough:
4 cups all-purpose flour (500 g)
2½ teaspoons cornstarch
2 teaspoons baking powder
1½ teaspoons kosher salt
1 cup butter, room temperature (224 g)
2 eggs
1.3 cups white sugar (250 g)
1 tablespoon light corn syrup
2 teaspoons vanilla extract
3 teaspoons strawberry extract
2 teaspoons pink gel food coloring
0.8 cup white chocolate chips
½ cup crushed Golden Oreos
For the Filling:
8 Little Debbie Strawberry Shortcake Rolls
Whole Oreos (optional)
For the Topping:
Marshmallow fluff (optional)
½ cup melted butter
25 crushed Golden Oreos or Nilla Wafers
1 box (3.4 oz) strawberry Jell-O powder
Instructions
1. Preheat oven to 375°F (190°C) and whisk together flour, cornstarch, baking powder, and salt.
2. In a stand mixer, beat butter, eggs, sugar, corn syrup, vanilla extract, strawberry extract, and pink food coloring until light and fluffy.
3. Gradually add dry ingredients and mix until combined.
4. Check dough consistency and add a little flour if too sticky or a splash of milk if too dry.
5. Mix in white chocolate chips and crushed Golden Oreos.
6. Divide dough into 5½-ounce portions and split each portion in half.
7. Place a Strawberry Shortcake Roll and/or Oreo in the center, then wrap dough around filling and roll into a ball.
8. Place cookies on a baking sheet and bake for 9–10 minutes.
9. Mix melted butter, crushed cookies, and strawberry Jell-O powder to make the strawberry crumble topping.
10. Top each warm cookie with marshmallow fluff if desired.
11. Roll or coat cookies with the strawberry crumble mixture.
12. Allow cookies to cool slightly before serving.
Notes
The crushed Oreos in the dough are separate from the crushed cookies used in the topping.
Marshmallow fluff is optional but adds extra sweetness.
Use a kitchen scale for evenly sized cookies.
If dough feels sticky, add flour gradually until it reaches a soft play-doh texture.
Store cookies in an airtight container for up to 4 days.