These cookies combine the sweet, creamy flavors of a classic sundae with a delightful crunch in every bite. Perfect for satisfying your dessert cravings, they’re easy to make and absolutely irresistible.
Start by heating your oven to 325°F (165°C) and lightly spray the bottom of a 9x13-inch pan with cooking spray. In a large bowl, use a mixer on low speed to blend the cake mix and butter until it looks crumbly. Set aside about a cup of this crumble for later, then press the rest firmly into the bottom of your prepared pan to form the crust.
Next, in the same bowl, beat together the cream cheese and frosting until smooth, then mix in the eggs until everything is well combined. Pour this creamy mixture over the crust and spread it out evenly. Sprinkle the reserved crumble mixture on top to finish.
Pop the pan into the oven and bake for 45 to 50 minutes, until the filling is set and the top turns a nice golden color. Let it cool completely on the counter for about half an hour, then cover and chill in the fridge for at least two hours before slicing into 6 by 6 squares.
- Use fresh or frozen strawberries, but make sure to drain any excess moisture to avoid soggy cookies.
- Chill the dough before baking to help the cookies hold their shape better.
- Press the topping gently onto the cookies to ensure it sticks well during baking.
These cookies bring together the sweet, fruity flavor of strawberries with a satisfying crunch in every bite. They remind you of a classic ice cream sundae but in a fun, handheld form. Perfect for anyone who loves a mix of textures and a little bit of nostalgia.
Serve these cookies slightly warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent treat. They also pair nicely with a cold glass of milk or a hot cup of tea.
Store the cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them in a sealed bag and thaw at room temperature before serving to keep their crunch.
