Chocolate-Stuffed Strawberry Sugar Cookies

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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes or until the edges are lightly golden.
  6. 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!

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Chocolate-Stuffed Strawberry Sugar Cookies

Chocolate-Stuffed Strawberry Sugar Cookies

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  • Author: Kimberly
  • 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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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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