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Chocolate-Stuffed Strawberry Sugar Cookies

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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

Scale

For the Cookies:

  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 tsp strawberry extract
  • 1 ½ cups (190g) all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ 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

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://ukfinda.com/chocolate-stuffed-strawberry-sugar-cookies/