Description
These Chocolate-Stuffed Strawberry Sugar Cookies are a delightful combination of sweet strawberry flavor and rich chocolate. With a soft sugar cookie exterior, a gooey chocolate center, and a hint of pink color, they’re perfect for Valentine’s Day or any special occasion.
Ingredients
Units
Scale
For the Cookies:
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp strawberry extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- A few drops of pink or red food coloring (optional)
For the Filling:
- 12–14 chocolate squares (milk or dark chocolate, depending on preference)
For Rolling:
- 2 tbsp granulated sugar
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Cookie Dough:
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2 minutes.
- Add the egg, vanilla extract, and strawberry extract. Mix until fully combined.
- Gradually add the flour, baking powder, baking soda, and salt. Mix until a soft dough forms.
- If desired, add a few drops of pink or red food coloring and mix until the dough is evenly colored.
- Shape the Cookies:
- Scoop about 1 ½ tablespoons of dough and flatten it slightly in your palm.
- Place a chocolate square in the center of the dough, then fold the edges around the chocolate to completely encase it. Roll the dough into a ball.
- Roll the ball in granulated sugar to coat and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. The cookies will firm up as they cool.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm for a gooey chocolate center or at room temperature.
Notes
- For extra decadence, sprinkle the tops with a pinch of sea salt before baking.
- Store cookies in an airtight container at room temperature for up to 3 days. Reheat in the microwave for 10-15 seconds to soften the chocolate center.
- You can use mini chocolate truffles or chocolate chips as a substitute for the chocolate squares.