If you are craving a sweet treat that perfectly balances fruity brightness with luscious chocolate, the Chocolate-Stuffed Strawberry Sugar Cookies Recipe will quickly become your new favorite. Each bite of these delightful cookies reveals a tender, strawberry-infused dough wrapped around a melting core of rich chocolate, creating a celebration of flavors that feels both nostalgic and indulgent. Whether you bake these for a special occasion or just because, their beautiful pink hue and irresistible filling make them impossible to resist.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is wonderfully straightforward, with every component playing a crucial role in crafting the perfect texture and flavor. From the freeze-dried strawberries adding natural fruity notes to the velvety butter ensuring tenderness, these essentials come together effortlessly to create a cookie that’s as charming as it is delicious.
- 2 1/4 cups all-purpose flour: Provides the structure and soft crumb of the cookies.
- 1/2 teaspoon baking soda: Helps the cookies rise lightly and creates a delicate texture.
- 1/4 teaspoon salt: Enhances the sweetness and balances the flavors.
- 3/4 cup unsalted butter (softened): Adds richness and tenderness to the cookie dough.
- 1 cup granulated sugar: Sweetens the cookies and helps create a slight crisp edge.
- 1 large egg: Binds ingredients together and contributes to the soft texture.
- 1 teaspoon vanilla extract: Boosts the overall flavor with warm, comforting notes.
- 1/2 teaspoon strawberry extract: Intensifies the strawberry flavor for a more vibrant taste.
- 1/2 cup freeze-dried strawberries (finely crushed): Infuses natural strawberry flavor without adding moisture.
- Red or pink food coloring (optional): Gives the cookies a pretty, festive appearance.
- 24 chocolate truffles or chocolate chunks: The gooey, chocolatey surprise at the heart of each cookie.
- 2 tablespoons granulated sugar (for rolling): Adds a delicate crunch and extra touch of sweetness on the outside.
How to Make Chocolate-Stuffed Strawberry Sugar Cookies Recipe
Step 1: Prep and Mix Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that your rising agent and salt are evenly distributed throughout the flour, giving each cookie a consistent texture and flavor.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This creaming process is key to achieving that tender, melt-in-your-mouth texture that these sugar cookies are known for. It also helps to create small air pockets for a soft crumb.
Step 3: Add Egg and Extracts
Beat in the egg, vanilla extract, and strawberry extract until just combined. If you want your cookies to have a cheerful pop of color, now is the time to add some red or pink food coloring. Mix until everything is perfectly blended, and the dough takes on a lovely pastel hue.
Step 4: Incorporate Freeze-Dried Strawberries
Fold in the finely crushed freeze-dried strawberries. These little bursts of strawberry essence deepen the flavor without adding extra moisture, keeping the dough just right for shaping and baking.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix; you want to maintain a tender texture rather than a tough one.
Step 6: Stuff and Shape Cookies
Scoop about one and a half tablespoons of dough and gently flatten it. Place a chocolate truffle or chunk in the center, then fold the dough around the chocolate, rolling it into a smooth ball. This secret stash of chocolate will melt as the cookie bakes, creating an irresistible molten center.
Step 7: Coat and Bake
Roll each dough ball in granulated sugar, which adds a delicate crunch and a sparkly finish. Place them on your prepared baking sheet, making sure to space the cookies about two inches apart. Bake for 10 to 12 minutes until the edges are set and the tops crack ever so slightly, signaling that perfect chewy-soft cookie inside.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This step helps the cookies set properly while keeping their softness intact.
How to Serve Chocolate-Stuffed Strawberry Sugar Cookies Recipe
Garnishes
For an extra touch of delight, sprinkle your cookies with a dusting of powdered sugar or drizzle them with a little melted white chocolate. Fresh strawberry slices or edible flower petals also make charming edible decorations that highlight the cookie’s fruity notes.
Side Dishes
Pair these cookies with a scoop of vanilla ice cream or a dollop of whipped cream for an elevated dessert experience. They also go wonderfully with a hot cup of tea or coffee, balancing sweetness with warm, comforting sips.
Creative Ways to Present
Arrange your cookies on a pretty platter lined with fresh strawberry leaves or a lace doily for a charming display. You can even stack them into little towers tied with a satin ribbon, perfect for gifting or special celebrations like Valentine’s Day.
Make Ahead and Storage
Storing Leftovers
Keep your chocolate-stuffed strawberry sugar cookies fresh by storing them in an airtight container at room temperature for up to five days. This keeps the dough tender and the chocolate center fudgy without drying out.
Freezing
If you want to enjoy these cookies later, freeze the unbaked dough balls on a parchment-lined tray. Once frozen, transfer them to a freezer-safe container or bag for up to three months. When ready, bake straight from the freezer, adding an extra minute or two to the baking time.
Reheating
To bring back that gooey chocolate center, warm your cookie in the microwave for about 10 to 15 seconds. Be careful not to overheat, which can cause the cookie to toughen. This little trick revives the freshly baked feel and enhances the indulgent experience.
FAQs
Can I substitute other types of chocolate for the truffles?
Absolutely! White chocolate, Nutella-filled chocolates, or even your favorite chocolate chips work wonderfully. Each variation adds a unique twist to the cookie’s flavor.
Do I have to use strawberry extract and freeze-dried strawberries?
While these ingredients intensify the strawberry flavor, you can substitute with fresh strawberries finely chopped, though this might affect dough moisture. The extract and freeze-dried strawberries keep the dough balanced and flavorful.
Can I make these cookies gluten-free?
Yes! Using a gluten-free all-purpose flour blend with xanthan gum can replace regular flour. Just make sure all other ingredients are gluten-free and adjust baking time slightly if needed.
What causes the cookies to crack on top?
The cracking on top is a sign of a tender sugar cookie with moisture inside. It’s caused by the dough expanding during baking and is perfectly normal, giving the cookies a charming homemade look.
How do I prevent the cookie centers from leaking chocolate?
Make sure to fully enclose the chocolate inside the dough without gaps. If chocolate does leak, the cookie may flatten more during baking, but it will still taste fantastic!
Final Thoughts
There’s something incredibly joyful about biting into a cookie that hides a rich chocolate surprise inside a fragrant strawberry dough, and the Chocolate-Stuffed Strawberry Sugar Cookies Recipe is truly a celebration of that pleasure. It’s a recipe that feels special yet is delightfully easy, perfect for sharing with friends or treating yourself. I can’t wait for you to try making these and enjoy the delicious magic they bring!
Print
Chocolate-Stuffed Strawberry Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these chocolaty, strawberry-infused sugar cookies featuring a luscious chocolate center tucked inside each bite. With the subtle sweetness of freeze-dried strawberries and the rich surprise of chocolate truffles, these baked treats make the perfect dessert for Valentine’s Day or any special occasion. Crispy on the outside, soft and gooey on the inside, these cookies are sure to impress your family and friends.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract
- Red or pink food coloring (optional)
Additional Ingredients
- 1/2 cup freeze-dried strawberries (finely crushed)
- 24 chocolate truffles or chocolate chunks (milk or dark chocolate)
- 2 tablespoons granulated sugar (for rolling)
Instructions
- Prepare the oven and dry ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Cream the butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes. This step aerates the dough, contributing to a tender cookie texture.
- Add wet flavorings and color: Beat in the egg for structure, followed by the vanilla extract and strawberry extract to infuse the dough with rich, complementary flavors. If desired, stir in a few drops of red or pink food coloring to give the cookies a festive appearance.
- Incorporate crushed freeze-dried strawberries: Fold in the finely crushed freeze-dried strawberries to add natural strawberry flavor and a hint of tangy sweetness throughout the dough.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently just until combined to avoid overworking the dough, which can make the cookies tough.
- Shape cookies with chocolate center: Scoop approximately 1 1/2 tablespoons of dough and flatten it slightly in your palm. Place a chocolate truffle or chunk in the center, fold the dough around it, and roll gently to form a ball fully enclosing the chocolate inside.
- Coat and place on baking sheet: Roll each dough ball in the 2 tablespoons of granulated sugar to create a slight crackle on the baked cookie surface. Space the cookies about 2 inches apart on the baking sheet to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, until the cookie edges are set, and the tops show slight cracks, indicating they are perfectly baked without overcooking.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up for handling, then transfer them to a wire rack to cool completely, allowing the centers to set while maintaining gooeyness.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For an extra gooey center, warm the cookie in the microwave for a few seconds before eating.
- Try using white chocolate or Nutella as alternative fillings for a delightful twist.
