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

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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

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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