These Chocolate-Stuffed Strawberry Sugar Cookies are a delightful twist on classic sugar cookies. With a soft, buttery texture on the outside and a sweet surprise of melted chocolate on the inside, these cookies offer a burst of flavor in every bite. The strawberry flavor adds a refreshing fruity note, making them a perfect treat for any occasion, from holidays to everyday snacking.
Why You’ll Love This Recipe
- Delicious Combination: The pairing of strawberries and chocolate creates a flavor profile that is irresistible.
- Surprise Center: The gooey, melted chocolate inside each cookie is a wonderful surprise that makes these cookies stand out.
- Easy to Make: The recipe is simple to follow and doesn’t require any advanced baking skills.
- Great for Sharing: These cookies are perfect for parties, gatherings, or as homemade gifts.
- Customizable: You can experiment with different types of chocolate or flavors to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Fresh strawberries (or strawberry extract)
- All-purpose flour
- Baking powder
- Salt
- Chocolate pieces (milk, dark, or semi-sweet)
Directions
- Prepare the dough: In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract and strawberry puree (or strawberry extract).
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, stirring until combined.
- Stuff with chocolate: Take small portions of the dough and flatten them. Place a piece of chocolate in the center and roll the dough around it, ensuring the chocolate is fully enclosed.
- Chill the dough: Place the stuffed dough balls on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes to help the cookies hold their shape during baking.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes or until the edges are lightly golden.
- Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm with melted chocolate centers or store for later.
Servings and Timing
- Servings: This recipe yields about 18-24 cookies, depending on the size.
- Prep time: 20 minutes
- Chill time: 30 minutes
- Cook time: 10-12 minutes
Variations
- White Chocolate: Swap the milk or dark chocolate for white chocolate for a creamier filling.
- Add nuts: Mix in some chopped almonds or walnuts for an added crunch.
- Different fillings: Try stuffing the cookies with other fillings like caramel or peanut butter cups for a fun twist.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to make the cookies suitable for gluten-intolerant individuals.
Storage/Reheating
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the dough before baking for up to 3 months. Thaw in the refrigerator before baking.
- Reheating: If you prefer warm cookies, gently reheat them in the microwave for about 10-15 seconds to melt the chocolate again.
FAQs
How do I prevent the chocolate from leaking out?
Ensure the dough is fully sealed around the chocolate before baking. Chilling the dough also helps maintain its shape.
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture in the dough.
Can I use strawberry extract instead of fresh strawberries?
Absolutely! Strawberry extract is a great substitute and provides a concentrated flavor.
What type of chocolate works best for this recipe?
Milk, dark, or semi-sweet chocolate pieces all work well, depending on your preference.
Can I make the dough in advance?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours before baking.
How do I know when the cookies are done baking?
The edges should be lightly golden, and the tops should look set. Avoid overbaking to keep the cookies soft.
Can I make these cookies without the chocolate filling?
Yes, you can skip the chocolate and bake them as simple strawberry sugar cookies.
Can I add food coloring to enhance the strawberry color?
Yes, adding a small amount of red or pink food coloring can give the cookies a more vibrant strawberry appearance.
Are these cookies suitable for kids?
Yes, kids will love the fun surprise of chocolate inside these cookies!
How do I store leftover dough?
Wrap leftover dough tightly in plastic wrap and refrigerate for up to 3 days or freeze for longer storage.
Conclusion
These Chocolate-Stuffed Strawberry Sugar Cookies are a delightful treat that combines classic cookie flavors with a fun, unexpected twist. The combination of sweet strawberries and rich chocolate creates a decadent dessert that’s sure to please anyone with a sweet tooth. Whether you make them for special occasions or as a fun baking project, these cookies are sure to become a favorite in your home. Enjoy them warm, with their gooey chocolate centers, or save them for later—they’re delicious either way!
Print
Chocolate-Stuffed Strawberry Sugar Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delicious sugar cookies are filled with a rich chocolate surprise and infused with the fresh, sweet taste of strawberries. They’re soft, chewy, and perfect for any occasion, from holiday gatherings to everyday treats!
Ingredients
-
For the cookies:
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup finely chopped fresh strawberries
- Red or pink food coloring (optional)
-
For the filling:
- 12 oz semi-sweet chocolate chips or chocolate chunks
-
For rolling:
- 1/2 cup granulated sugar
Instructions
-
Prepare the cookie dough:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the finely chopped strawberries. If desired, add a few drops of red or pink food coloring to give the dough a soft pink hue.
-
Shape and stuff the cookies:
- Scoop about 1 tablespoon of dough and flatten it in your hand.
- Place a few chocolate chips or a small piece of chocolate in the center of the dough.
- Fold the dough over the chocolate and roll it into a ball, ensuring the chocolate is fully sealed inside.
- Roll the dough ball in granulated sugar to coat.
-
Bake the cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute dark chocolate or milk chocolate for the filling, depending on your preference.
- For an extra burst of strawberry flavor, try adding a tablespoon of strawberry jam to the dough, but be mindful that the dough might become a bit stickier.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
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