Chocolate Strawberry Filled Cookies Recipe

If you are looking for a sweet treat that combines the rich flavor of chocolate with the fresh tang of strawberries, you have to try this Chocolate Strawberry Filled Cookies Recipe. These cookies are soft, fudgy, and bursting with a luscious strawberry butter filling, all topped off with a silky chocolate ganache. Trust me, once you make these, you’ll keep coming back for more—they’re seriously fan-freaking-tastic. Let me walk you through everything you need to know to nail this recipe in your own kitchen.

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Ingredients & Why They Work

This recipe isn’t just a list of ingredients thrown together. Each part plays a key role in delivering that melt-in-your-mouth feeling and the amazing balance between chocolate and strawberry. Here’s the lowdown on what you’ll need.

• Unsalted Butter: Provides richness and moisture; using unsalted lets you control the salt level perfectly.
• Light Brown Sugar: Adds a subtle caramel depth and keeps cookies soft.
• Granulated Sugar: Helps with structure and sweetness.
• Eggs: Bind everything together, and I always use room temperature eggs for smooth mixing.
• Neutral Cooking Oil: Adds tenderness and enhances chewiness without overpowering flavors.
• Vanilla Extract: Brightens flavors—don’t skip it!
• Cake Flour: Gives you that tender, delicate crumb that heavy all-purpose flour just can’t match.
• Dutch Cocoa Powder: For a rich chocolate flavor that’s slightly less bitter and beautifully smooth.
• Baking Powder & Baking Soda: Help the cookies rise just right.
• Salt: Balances sweetness and enhances all the chocolate and strawberry notes.
• Freeze-Dried Strawberry Powder: This is the magic ingredient that brings out a punch of fruity flavor in the filling.
• Powdered Sugar: For smooth, sweet strawberry butter filling.
• Semi-sweet Chocolate & Heavy Cream: Combined to create that luscious ganache topping you’ll want to spoon on every cookie.

Make It Your Way

One of the best parts about this Chocolate Strawberry Filled Cookies Recipe is how easy it is to tweak based on what you like or have on hand. I often switch up the chocolate or play with the filling flavors depending on the season, and you should too!

• Variation: I love swapping semi-sweet chocolate for milk chocolate to get a sweeter and creamier ganache, especially if kids are involved.
• Dietary Mod: For gluten-free, try substituting cake flour with a blend of gluten-free flour, but expect a slightly different texture.
• Seasonal: In spring, I sometimes replace strawberry powder with raspberry powder for a tart twist that’s just as stunning.
• Difficulty: Don’t be intimidated by shaping the cookies—freezing the filling helps keep everything tidy even for beginners.

Step-by-Step: How I Make Chocolate Strawberry Filled Cookies Recipe

Step 1: Creaming the Butter and Sugars

I start by beating the softened butter with the brown and granulated sugars until the mixture is light, fluffy, and aerated—this usually takes about a minute at high speed. It’s the key to soft cookies, so don’t rush it! Then, I add in the eggs, oil, and vanilla extract, mixing on low just until everything’s combined. Overmixing here can give the cookies a tough texture, so keep an eye on it.

Step 2: Bringing the Dry Ingredients Together

While the wet ingredients are chilling, I whisk together cake flour, Dutch cocoa powder, baking powder, baking soda, and salt in a separate bowl. Using a whisk helps ensure no lumps and even distribution of the leaveners. Then, I gradually add the dry ingredients into the wet, mixing on low speed. A spatula is my best friend here to scrape the bowl’s sides and bottom because you want to make sure all that flour blends in evenly.

Step 3: Chilling the Dough & Preparing the Filling

I cover the dough with plastic wrap and pop it in the fridge for at least 30 minutes. This rest firms up the dough so the cookies hold their shape better during baking. Meanwhile, I whip up the strawberry filling by beating butter until creamy, then adding freeze-dried strawberry powder, salt, and finally powdered sugar. I scoop this onto a lined baking sheet and freeze for about 15 minutes so it firms up and won’t melt when the cookies bake.

Step 4: Shaping the Cookies with Strawberry Filling Inside

Once both dough and filling are ready, I scoop 3-tablespoon portions of dough and form them into balls. Pressing my thumb into the center creates a little crater where I press in a frozen dollop of the strawberry filling. Then, I gently wrap the dough over the filling, sealing it completely. This part took a little practice at first—just take your time and if the dough cracks, a quick pinch usually fixes it right up.

Step 5: Baking and Adding the Chocolate Ganache

I bake the cookies on parchment-lined sheets at 350°F for about 11-12 minutes. The centers might look slightly underbaked, but that’s exactly how you want them—soft and gooey inside. After they cool for at least 10 minutes, I melt chocolate and heavy cream to make a luscious ganache, spreading a couple teaspoons over each cookie. Let the ganache set before digging in for that perfect chocolate finish.

How to Serve Chocolate Strawberry Filled Cookies Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar over the chocolate ganache once it sets. It gives the cookies a pretty, bakery-style finish. If I’m feeling fancy, I’ll add some tiny freeze-dried strawberry pieces or fresh strawberry slices on top for extra fruitiness and color.

Side Dishes

These cookies are perfect with a cold glass of milk or a cup of your favorite coffee or tea—personally, I love pairing them with a rich espresso or a fruity herbal tea. For a party, a scoop of vanilla ice cream on the side never disappoints either.

Creative Ways to Present

For birthday parties or special occasions, I arrange the cookies on a platter lined with fresh strawberry leaves and scattered edible flowers. Another fun idea is to drizzle white chocolate on top in a zigzag pattern for some elegant contrast. They also make darling gifts wrapped in parchment paper and tied with a ribbon.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature if I plan to eat them within a day or two. If it’s longer, I pop them in the fridge to keep the strawberry filling fresh. Just make sure the ganache is fully set before storing to avoid smudging.

Freezing

If I want to make these in advance, I freeze the baked cookies (without the ganache) in a single layer on a tray first, then transfer them to a freezer-safe bag. When I’m ready to enjoy them, I let them thaw completely then add the ganache topping fresh for best texture.

Reheating

If you love these cookies slightly warm, I heat them in a 300°F oven for about 5 minutes. This melts the filling just enough without over-baking the cookie. Avoid microwaving as it can make the texture rubbery or melt the ganache unevenly.

FAQs

Final Thoughts

This Chocolate Strawberry Filled Cookies Recipe has become one of my absolute favorites to bake and share, especially when I want something that feels both indulgent and lovingly homemade. It’s perfect for a weekend baking project or gifting to friends who truly appreciate a thoughtfully crafted treat. I hope you enjoy making these as much as I do—nothing beats biting into a warm, chocolatey cookie with that sweet burst of strawberry waiting inside!

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