Reviewed: Aug. 23, 2011

I'm not much of a strawberry flavour person, but these were delicious. Only down-side was that mine turned out rather sticky.

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Reviewer:

The Biscuit

Reviewed: Jun. 18, 2011

Substituted white cake mix for strawberry, and used them as the shells for strawberry lemonade whoopie pies. Came out pretty well, but the cookies are a little stickier than I would've liked for this.

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RollTideGal

Reviewed: May 16, 2011

I used fat free Cool Whip instead of whipped cream. These cookies turned out pretty much like I expected them to- a sticky, cake-like cookie. They are very good, but not out-of-this-world good. They are super quick and easy to make, and a good way to use extra strawberries!

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Sarah P

Reviewed: May 7, 2011

I am going to lovingly refer to this recipe as the crunchberry cookie recipe! These look and taste exactly like crunchberries. I followed the recipe exactly and as I always do I baked them on a silicon baking sheet. I had no issues. Good cookies, I'm probably going to dip them in the left over whipped cream that I didn't use in the recipe.

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Reviewer:

Kasey

Cooking Level: Expert

Home Town: Moultonborough, New Hampshire, USA

Living In: Gainesville, Florida, USA

Reviewed: Feb. 28, 2011

Very Yummy cookies!!! I used 2 tbsp of oil & 1 & 1/2 cups cool whip and added just a little powdered sugar and they turned out wonderful. Just for fun I decorated with cream cheese frosting & sprinkles. Will definitely make again.

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RitaRoo

Reviewed: Feb. 27, 2011

Thought these would be unique and great for a bake sale.....The first batch ended up in the trash...could not get them to cook all the way through. Next batch I cooked 20 minutes and they are finally done, but golden brown....Not what I was wanting at all...........the dough tastes wonderful, but very disappointing.

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Reviewer:

rwarnberg

Reviewed: Sep. 19, 2010

After reading the reviews, I cut the egg to 1 and put in 1 1/2 cups of cool whip, the dough was thick, put a small slice of strawberry on the top of the cookie and baked for about 15-17 mins, they were delicious! The recipe was quick and easy.

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Reviewer:

Leza

Reviewed: Aug. 6, 2010

I was really disappointed when I finished the "cookies." I thought the idea was fun, but after following the recipe exactly, the mix wasn't thick enough and they spread all over the pan. I had to add more to it to make them stay, and they were basically cookie shaped pieces of cake. I ended up with half of them left on my finger 'cause the tops were super sticky. Maybe that's how they were intended to be, but I feel like I should have just made a cake, lol.

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Reviewer:

Natalie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Nacogdoches, Texas, USA

Reviewed: Feb. 14, 2010

Came out pretty well. After reading everyones reviews I did add 1 tablespoon of veggie oil. Also I made sure to refrigerate my batter prior to cooking. After the first batch I decided they were too weak and added 1/2 cup of flour and they turned out perfect.

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spicyface

Reviewed: Oct. 6, 2009

Ummmm, I have no idea what everyone else was doing, but I followed the recipe to the T and got EXCELLENT results. Mine weren't sticky, fluffed up perfectly, and tasted great. I used Duncan Haynes (sp?) strawberry cake mix, 2 regular eggs, sugar free cool whip, and fresh strawberries. I don't understand the flattening like a pancake part and the stickiness... Anyway, they were a hit at my party and the only downside is that they were a little ugly.. but next time I'll just mold them a little better. : )

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