Strawberry Scoopable Cookies

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These strawberry scoopable cookies are made with a strawberry cake mix base, loaded with white chocolate chips, crushed freeze dried strawberries, and stuffed with a melty Lindt strawberry truffle center. Baked snugly together in a pan so the edges get golden and crispy while the centers stay soft, gooey, and completely spoonable. Serve warm with vanilla ice cream for the ultimate strawberry dessert.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Ingredients

For the cookies:

1 box Super Moist strawberry cake mix I used the 13.25 oz Betty Crocker one
½ cup unsalted butter melted and cooled
2 large eggs room temperature
1 tablespoon cornstarch
1 teaspoon vanilla extract
¾ cup white chocolate chips
⅓ cup freeze dried strawberries lightly crushed
A few drops electric pink food coloring such as Americolor Electric Pink #164, optional but recommended

For the center:

6 Lindt strawberry truffles frozen solid (at least 30 minutes), use 2 truffles per cookie dough ball for an extra indulgent treat.

To serve:

Vanilla ice cream
Extra crushed freeze dried strawberries for topping
Flaky sea salt

US Customary - Metric

Instructions

Place the Lindt strawberry truffles on a small plate or tray and freeze for at least 30 minutes before you begin.
6 Lindt strawberry truffles
Preheat your oven to 350°F. Lightly grease an 8-inch round or square baking pan and set aside.
In a large bowl, whisk together the melted and cooled butter, eggs, vanilla extract, strawberry cake mix and cornstarch and stir until a thick dough forms.
1 box Super Moist strawberry cake mix, ½ cup unsalted butter, 2 large eggs, 1 tablespoon cornstarch, 1 teaspoon vanilla extract
Fold in the white chocolate chips and crushed freeze dried strawberries. If the dough looks more orange than pink due to egg yolk color, add a few drops of electric pink food coloring and stir until you reach a bright pink hue.
¾ cup white chocolate chips, ⅓ cup freeze dried strawberries, A few drops electric pink food coloring
To chill the dough, you have two options. You can cover the bowl with plastic wrap and refrigerate for 15–20 minutes, or for a faster option, scoop 6 mounds of dough onto a parchment-lined plate or baking sheet and chill for about 10–15 minutes. The pre-scooped method chills faster and makes the dough easier to work with.
Once chilled, flatten each dough portion between your palms, place one frozen truffle in the center, and wrap the dough around it, pinching well to seal. Roll gently into a ball. For an extra indulgent dessert, feel free to add 2 truffles inside each cookie dough ball.
Place the stuffed dough balls snugly in the prepared pan so they are all touching each other.
Bake for 23-25 minutes, until the edges look set but the centers still look slightly underdone.
Let cool in the pan for 10-15 minutes, then top with extra crushed freeze dried strawberries and a pinch of flaky sea salt. Serve warm directly from the pan with vanilla ice cream.
Vanilla ice cream, Extra crushed freeze dried strawberries for topping, Flaky sea salt

Nutrition