Description
Delight in these Chocolate-Stuffed Strawberry Sugar Cookies, featuring a tender, buttery base infused with strawberry flavor and a luscious melted chocolate center. These cookies combine the sweetness of sugar and the tartness of freeze-dried strawberries for a perfect treat that’s ideal for Valentine’s Day or any occasion craving a burst of fruity and chocolate goodness.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract or freeze-dried strawberry powder
- Red or pink food coloring (optional)
Additional Ingredients
- 1/2 cup finely chopped freeze-dried strawberries
- 20–24 chocolate squares or chocolate chips (semi-sweet or milk)
- Extra granulated sugar for rolling
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed in the dough.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy, creating a smooth base for the cookies.
- Add Wet Flavorings: Beat in the egg, vanilla extract, and strawberry extract (or freeze-dried strawberry powder). If desired, add a few drops of red or pink food coloring to enhance the strawberry theme.
- Form Dough: Gradually add the dry ingredients to the wet mixture and stir until a cohesive dough forms. Then fold in the finely chopped freeze-dried strawberries for extra flavor and texture.
- Shape Cookies with Chocolate Center: Scoop about 2 tablespoons of dough and flatten slightly in your palm. Place a chocolate square or several chocolate chips in the center, then fold the dough around the chocolate and shape it into a smooth ball. Repeat this process with all dough portions.
- Coat with Sugar and Arrange: Roll each dough ball in extra granulated sugar, then place them on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes until the edges are set and the centers appear slightly underbaked, which keeps the chocolate melty inside.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely or serve slightly warm for a gooey chocolate center experience.
Notes
- Freeze-dried strawberries provide the best flavor and color, but strawberry extract can be used as a substitute if needed.
- These cookies taste best when served slightly warm so the chocolate centers remain gooey and delicious.
- Ensure not to overbake; the centers should look just set but soft to maintain the melty chocolate inside.
