Chocolate Strawberry Filled Cookies Recipe

If you’re a fan of cookies that surprise you with a gooey, fruity center and a rich chocolate finish, you’re in for a treat with this Chocolate Strawberry Filled Cookies Recipe. I promise, these aren’t your everyday cookies—they’re like a little package of chocolate and strawberry magic in every bite. Whether you’re baking for a special occasion or just want to impress your friends (or yourself!), these cookies will become an instant favorite. Let me walk you through why this recipe totally works and how you can nail it perfectly in your own kitchen.

this …

Ingredients & Why They Work

This Chocolate Strawberry Filled Cookies Recipe is built on ingredients that create layers of flavor and textures working beautifully together. Each one plays a key role, from the fluffy cookie dough to the luscious filling and chocolaty topping. When you shop, look for good-quality Dutch-processed cocoa and pure freeze-dried strawberries—they truly make the difference.

• Unsalted Butter: Using room temperature butter ensures you get a fluffy cookie dough and a creamy filling.
• Light Brown Sugar & Granulated Sugar: A combination that balances moisture and sweetness perfectly.
• Eggs: Bring structure to the dough and enrich the flavor.
• Neutral Cooking Oil: Adds tenderness without overpowering the chocolate or strawberry flavors.
• Vanilla Extract: Enhances and rounds out all the flavors in the recipe.
• Cake Flour: The secret for a soft, delicate crumb without heaviness.
• Dutch Cocoa Powder: Offers a deep chocolate note that’s less acidic and more mellow.
• Baking Powder & Baking Soda: The leaveners ensure the cookies rise just right, maintaining softness without spreading too much.
• Table Salt: Balances sweet and boosts flavor depth.
• Freeze-Dried Strawberry Powder: Concentrated flavor with vibrant color—makes the filling pop.
• Powdered Sugar (for filling): Dissolves smoothly for a creamy strawberry buttercream.
• Semi-Sweet Chocolate & Heavy Cream: Combine for a luscious ganache that crowns the finished cookie.

Tweak to Your Taste

I love this recipe as is, but don’t hesitate to make it your own! Sometimes I like to add a sprinkle of sea salt on top right after the ganache sets—it adds a lovely contrast to the sweet and fruity flavors. The flexibility here means you can easily swap ingredients for your preferences or dietary needs, making it a cookie you can tailor to your cravings.

• Variation: I’ve tried swapping out the freeze-dried strawberry powder for raspberry powder once, which gave the cookies a slightly different berry twist that was equally delightful.
• Dairy-Free Version: Use plant-based butter and chocolate, and your cookies will still be dreamy and rich.
• Seasonal Twist: Try adding a handful of crushed pistachios to the dough or a hint of orange zest in the filling for a festive flair.

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

Step 1: Creaming the Butter and Sugars

Start by beating your softened butter, light brown sugar, and granulated sugar together until everything’s well combined. Then crank up the speed and beat for about a minute until you see that light, fluffy texture. This step is key for the perfect cookie—don’t rush it! The fluffiness traps air and gives you a tender crumb once baked.

Step 2: Incorporate Eggs, Oil, and Vanilla

Drop in your eggs one at a time, add the neutral oil, and vanilla extract, then mix gently on low speed to combine everything evenly. The oil helps keep the cookies soft and the vanilla adds warmth—two small things that make a big difference.

Step 3: Mix Dry Ingredients & Chill

Whisk together your cake flour, Dutch cocoa powder, baking powder, baking soda, and salt. Then slowly add this dry mix into the wet batter, blending on low until just combined. Scrape down the bowl edges so no pockets of flour remain. Now, the dough needs a chill time—wrap it up and refrigerate for at least 30 minutes. This rest helps the dough firm up so it won’t spread too much while baking, which is critical when you have filling inside.

Step 4: Make the Strawberry Filling

While your dough chills, whip the filling by beating softened butter until creamy. Add in the freeze-dried strawberry powder and salt, mixing well, then slowly add the powdered sugar until you get a smooth strawberry buttercream. You’ll scoop this onto a tray and freeze for about 15 minutes—this step is crucial to keep the filling intact during baking.

Step 5: Assemble Cookies

Once your dough has chilled and your filling is firm, scoop out the cookie dough in 3-tablespoon sized balls. Press a thumb into the center to make a little crater, pop in a scoop of frozen filling, then carefully roll dough around the filling, sealing it completely. Roll into a smooth ball and place on a parchment-lined baking sheet with some space between each cookie.

Step 6: Bake & Cool

Bake at 350°F (175°C) for 11 to 12 minutes. The cookies might look slightly underdone in the center, which is perfect since you want a soft, tender bite. Let them cool on the baking sheet for at least 10 minutes before moving them to a wire rack.

Step 7: Create the Chocolate Ganache & Finish Cookies

Combine chopped chocolate and heavy cream in a microwave-safe bowl. Heat in 25-second bursts, stirring well until smooth and glossy. Let it cool a bit so it thickens slightly, then spread about 2 teaspoons of ganache over each cooled cookie. Allow the topping to set completely before enjoying.

How to Serve Chocolate Strawberry Filled Cookies Recipe

Garnishes

I usually dust a tiny pinch of powdered sugar over the final cookies just before serving—adds a delicate look that’s super inviting. Sometimes I sprinkle a couple of freeze-dried strawberry crumbs or a few flaked sea salt crystals on top of the ganache for an extra hit of flavor and color contrast.

Side Dishes

These cookies pair amazingly well with a cup of your favorite coffee or a mellow black tea. For a dessert spread, serve alongside vanilla ice cream or a simple berry compote to echo the strawberry notes inside the cookie.

Creative Ways to Present

For a party, I like arranging these cookies on tiered platters lined with fresh strawberry leaves or edible flowers for a rustic, romantic vibe. You can also gift them in pretty boxes layered with parchment paper tied with a ribbon—they always make a heartfelt present!

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature for up to two days. If I want to keep them longer, I transfer them to the fridge—just make sure they’re sealed well to avoid drying out. The filling and ganache taste even better after a few hours of refrigeration.

Freezing

These cookies freeze really well, which is great if you want to make them ahead of time. I freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container with parchment paper between layers. When I’m ready, I let them thaw at room temperature for about an hour before serving.

Reheating

If you want your cookies warm and melty again, I pop them in a preheated 300°F (150°C) oven for 5 minutes—just enough to soften the filling and lightly warm the ganache without melting it completely.

FAQs

Final Thoughts

This Chocolate Strawberry Filled Cookies Recipe is one of those little kitchen treasures I always come back to whenever I want to impress or just satisfy a serious sweet tooth. The way the tart strawberry filling meets the rich chocolate cookie, topped with silky ganache, is pure bliss. I hope you enjoy making (and eating!) these as much as I do—they’re perfect for sharing, gifting, or simply treating yourself because, hey, you deserve it.

Print