Chocolate-Stuffed Strawberry Sugar Cookies Recipe
If you’ve ever dreamed of a dessert that captures the magic of chocolate-dipped strawberries in a soft, chewy cookie, these Chocolate-Stuffed Strawberry Sugar Cookies are about to become your new obsession. Imagine biting through a blushing pink sugar cookie that’s bursting with real strawberry flavor, only to discover a gooey pocket of rich chocolate at the center. Every bite is a little celebration—perfect for Valentine’s Day, a party, or just those moments when you want to treat yourself to something special and utterly irresistible.
Ingredients You’ll Need
Let’s talk about the simple but essential ingredients that make these cookies so special. Each one plays a starring role, from the butter that gives melt-in-your-mouth tenderness to the strawberry extract or powder that delivers that unmistakable berry brightness. Here’s what you’ll need and why it matters:
- All-purpose flour: The sturdy backbone of the cookie, providing just the right structure for a soft but not crumbly bite.
- Baking powder: Gives the cookies their perfect lift and light, tender texture.
- Salt: A pinch balances the sweetness and enhances every other flavor in the mix.
- Unsalted butter (softened): For that classic, rich cookie flavor and a soft, creamy base.
- Granulated sugar: Sweetens the dough and adds sparkle when you roll the cookies before baking.
- Large egg: Binds everything together and helps achieve that irresistible chewiness.
- Vanilla extract: Adds warmth and depth, making the strawberry and chocolate flavors pop.
- Strawberry extract or freeze-dried strawberry powder: The secret to a big, natural berry taste and that gorgeous pink hue.
- Red or pink food coloring (optional): For extra color drama and a festive touch.
- Mini semi-sweet or dark chocolate chips: Pocketed throughout the dough for double chocolate delight.
- Chocolate chunks or squares (about 1-inch): The gooey, molten heart of every cookie—don’t skip these!
- Extra sugar for rolling: Creates a sparkling, crackly finish on the outside of each cookie.
How to Make Chocolate-Stuffed Strawberry Sugar Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze. It’s a small step that makes a big difference in achieving those perfectly baked, golden-bottomed cookies.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This step ensures your leavening agent is evenly distributed, so every bite of your Chocolate-Stuffed Strawberry Sugar Cookies has that perfect, delicate crumb.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar until the mixture is light and fluffy. This is where the magic starts—the air you incorporate here helps give the cookies their signature softness and lift.
Step 4: Add Eggs and Flavors
Beat in the egg, vanilla extract, and strawberry extract or freeze-dried strawberry powder. If you want your cookies to really pop with color, add a few drops of red or pink food coloring now. This is the secret to those eye-catching, bakery-style cookies everyone loves.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to your creamed butter mixture, mixing until a soft dough forms. Be gentle here—overmixing can lead to tough cookies, and we’re aiming for tender, melt-in-your-mouth treats!
Step 6: Stir in Mini Chocolate Chips
Fold in the mini chocolate chips so they’re evenly distributed throughout the dough. This ensures every bite of your Chocolate-Stuffed Strawberry Sugar Cookies has little pockets of chocolatey joy.
Step 7: Shape and Fill the Cookies
Scoop about 2 tablespoons of dough and flatten it into a disc. Place a chocolate chunk in the center, then wrap the dough around it, pinching the edges to seal. Roll each stuffed dough ball in granulated sugar for that irresistible sparkle.
Step 8: Bake to Perfection
Arrange the cookies on your prepared baking sheet, leaving about 2 inches between each one. Bake for 10–12 minutes, or until the edges are set and the tops are just beginning to crackle. The centers should look slightly underbaked—this keeps the chocolate inside gooey!
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. This helps them set up just enough to keep their shape while still staying wonderfully soft inside. Now, you’re ready to bite into the magic!
How to Serve Chocolate-Stuffed Strawberry Sugar Cookies
Garnishes
A simple dusting of powdered sugar or a drizzle of melted chocolate can transform these cookies into showstoppers. For extra flair, sprinkle a few freeze-dried strawberry crumbles on top just before serving—colorful, pretty, and packed with flavor.
Side Dishes
Pair your Chocolate-Stuffed Strawberry Sugar Cookies with a tall glass of cold milk, a creamy latte, or even a scoop of vanilla ice cream. The cookies’ rich chocolate core and fruity cookie base are a dream with something cool and creamy on the side.
Creative Ways to Present
Stack the cookies on a tiered dessert stand, wrap them up in cellophane bags with a ribbon for gifts, or arrange them on a platter with fresh strawberries and chocolate pieces. For parties, try making smaller “bite-sized” versions and serve them alongside other berry treats for a colorful dessert table.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate-Stuffed Strawberry Sugar Cookies in an airtight container at room temperature for up to three days. They’ll stay soft and delicious, with that gooey center still calling your name every time you open the lid.
Freezing
These cookies freeze beautifully! Once cooled, layer them in a freezer-safe container with parchment paper between layers. They’ll keep for up to two months. When you’re ready for a treat, just thaw at room temperature or give them a quick warm-up in the oven.
Reheating
To recapture that just-baked magic, pop a cookie in the microwave for about 10 seconds, or warm in a 300°F (150°C) oven for a few minutes. The chocolate center will go gooey again, and the cookie will taste like it just came out of the oven.
FAQs
Can I use fresh strawberries instead of extract or powder?
Fresh strawberries have too much moisture for this dough and can make the cookies soggy. For the best flavor and texture, stick with strawberry extract or, even better, freeze-dried strawberry powder—it gives you that concentrated berry punch without altering the dough.
Do I have to use food coloring?
Not at all! The food coloring is just for extra visual fun. If you’re using freeze-dried strawberry powder, you’ll get a lovely natural pink hue. Skip the coloring if you prefer a more subtle look.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it (well wrapped) for up to 24 hours before baking. Just let it sit at room temperature for a few minutes to soften slightly before scooping and filling.
What type Dessert
You can use any chocolate chunks or squares you love—semi-sweet, dark, or even milk chocolate. Make sure they’re about 1-inch pieces for the perfect molten core. Specialty chocolate bars broken into squares also work wonderfully.
Can I double the recipe for a crowd?
Yes, this recipe doubles (and even triples!) beautifully. Just be sure to work in batches so the dough stays easy to handle, and watch your oven timing, since more cookies might affect baking time slightly.
Final Thoughts
If you’re looking for a cookie that delivers big flavor, gooey chocolate, and a burst of strawberry delight in every bite, you absolutely need to try these Chocolate-Stuffed Strawberry Sugar Cookies. They’re easy enough for a weekday treat but special enough to impress at any gathering. Bake a batch, share with friends, and watch them disappear!
Print
Chocolate-Stuffed Strawberry Sugar Cookies Recipe
- Total Time: 32 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These Chocolate-Stuffed Strawberry Sugar Cookies combine the sweet, fruity flavor of strawberry with rich, gooey chocolate centers. Soft sugar cookie dough is infused with strawberry extract or freeze-dried strawberry powder, then wrapped around a melty chocolate chunk for a delightful treat perfect for Valentine’s Day or any special occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract or freeze-dried strawberry powder
- Red or pink food coloring (optional)
Chocolate
- 3/4 cup mini semi-sweet or dark chocolate chips
- 12 chocolate chunks or squares (about 1-inch)
Finishing
- Extra granulated sugar for rolling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies do not stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Flavorings: Beat in the egg, vanilla extract, and strawberry extract or freeze-dried strawberry powder. Add red or pink food coloring if you desire a festive color.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture into the wet mixture, stirring until a soft dough forms without overmixing.
- Incorporate Mini Chocolate Chips: Fold in the mini semi-sweet or dark chocolate chips to get chocolate throughout the dough.
- Shape and Stuff Cookies: Scoop about 2 tablespoons of dough, flatten into a disc, place a chocolate chunk in the center, then carefully wrap the dough around the chocolate piece, sealing the edges completely to prevent leakage during baking.
- Coat and Place for Baking: Roll each stuffed cookie ball in granulated sugar for a sparkly crust, then place on the prepared baking sheet spaced approximately 2 inches apart.
- Bake: Bake the cookies for 10 to 12 minutes, until the edges look set and the tops show slight crackling, indicating they are perfectly baked but still soft inside.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring carefully to a wire rack to cool completely or serve warm for gooey centers.
Notes
- Freeze-dried strawberry powder offers the best natural strawberry flavor and vibrant color compared to liquid extracts.
- These cookies are delicious served slightly warm so the chocolate inside remains gooey and melty.
- Store any leftover cookies in an airtight container at room temperature for up to 3 days or freeze them for extended storage without compromising freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 17g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
