Chocolate-Stuffed Strawberry Sugar Cookies

Short Description

Chocolate-Stuffed Strawberry Sugar Cookies are a decadent treat that combines soft, chewy sugar cookies with the indulgent surprise of a rich chocolate ganache center. Enhanced with freeze-dried strawberries for a fruity twist, these cookies offer a beautiful balance of sweetness, texture, and flavor. Whether you’re baking for a special occasion or simply treating yourself, these cookies deliver a gourmet experience in every bite.

Why You’ll Love This Recipe

• Irresistible Flavor Combo: The pairing of luscious chocolate and vibrant strawberry is a timeless favorite that never disappoints.
• Gourmet Quality at Home: These cookies look and taste like something from a high-end bakery, but are simple enough to make in your own kitchen.
• Perfect Texture: A lightly crisp exterior gives way to a soft, chewy cookie with a gooey chocolate center.
• Visually Appealing: The crushed strawberries add natural color and a touch of elegance.
• Freezer-Friendly: You can prepare the ganache and dough in advance, making this an excellent option for make-ahead baking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Ganache:

• 3.5 oz (100 g) semisweet chocolate (50–60%), finely chopped
• ¼ cup (60 g) heavy cream

For the Cookies:

• 2 cups (250 g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ cup (170 g) unsalted butter, at room temperature
• 1¼ cups (250 g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon strawberry extract (optional)
• ½ cup (10 g) freeze-dried strawberries
• 1 tablespoon granulated sugar (to mix with crushed strawberries)

Directions

Prepare the Ganache:

1. Place the chopped chocolate in a heatproof bowl.
2. In a small saucepan, warm the cream until it just starts to bubble around the edges—do not boil.
3. Pour the hot cream over the chocolate and let sit for 30 seconds. Gently whisk from the center outward until the mixture becomes smooth and glossy.
4. Let the ganache cool for 20–30 minutes, stirring occasionally, until it thickens to the consistency of peanut butter.
5. Scoop or pipe the ganache into approximately 1¼-inch rounds onto a parchment-lined plate. Freeze until solid, about 30 minutes.

Make the Cookie Dough:

1. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a stand mixer with a paddle attachment, beat the butter and sugar on medium-high speed for 2–3 minutes until light and fluffy.
3. Reduce speed to low and mix in the egg until fully incorporated.
4. Add vanilla and strawberry extracts. Mix until combined.
5. Slowly add the dry ingredients and mix until just incorporated.
6. Cover the dough with plastic wrap and refrigerate for 20–30 minutes until slightly firm.

Assemble the Cookies:

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a small bowl, crush the freeze-dried strawberries with 1 tablespoon sugar until coarse.
3. Use a small cookie scoop to portion out dough for each cookie—two scoops per cookie. Flatten each piece into a pancake shape.
4. Place one frozen ganache round in the center of one dough round, then top with the second. Seal the edges and gently roll into a ball. Flatten slightly into a puck shape.
5. Press the top of each cookie into the crushed strawberry mixture.
6. Place cookies 2 inches apart on baking sheets and bake for 10–12 minutes, or until the edges are set and the tops are slightly cracked.
7. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Yield: Approximately 22 cookies
• Prep Time: 1 hour (including chilling and freezing)
• Cook Time: 10–12 minutes
• Total Time: About 2 hours

Variations

• Other Fillings: Swap the ganache for caramel, Nutella, or a flavored truffle center.
• Decorative Finish: Drizzle cooled cookies with melted white or dark chocolate.
• Different Fruit: Try freeze-dried raspberries or blueberries instead of strawberries.
• Vegan Option: Use plant-based butter and a dairy-free cream alternative for ganache.

Storage/Reheating

• Storage: Keep cooled cookies in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze unbaked cookie balls without the strawberry topping for up to 2 months. Bake from frozen, adding 1–2 minutes to the baking time.
• Reheating: Cookies can be gently warmed in the microwave for a gooey center before serving.

FAQs

Can I use milk chocolate instead of semisweet?

Yes, but it will result in a much sweeter ganache. Adjust to taste if needed.

How do I know when the ganache is the right consistency?

It should resemble peanut butter and hold its shape when scooped or piped.

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 48 hours before assembling and baking.

Do I have to use freeze-dried strawberries?

They’re best for flavor and texture. Fresh strawberries are too moist and may affect the dough.

Can I skip the strawberry extract?

Yes, the cookies will still have a lovely strawberry flavor from the freeze-dried fruit.

Why are my cookies spreading too much?

Ensure the dough is chilled before baking and avoid overmixing once the flour is added.

Can I make these cookies smaller?

Yes, use smaller dough portions and reduce the baking time slightly.

How long do the cookies stay soft?

They remain soft for 2–3 days when stored properly in an airtight container.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work well. Just be sure to mix the butter and sugar thoroughly.

What’s the best way to crush freeze-dried strawberries?

Use a mortar and pestle, or place them in a zip-top bag and crush with a rolling pin.

Conclusion

Chocolate-Stuffed Strawberry Sugar Cookies are an elegant and irresistible dessert that’s surprisingly simple to make. With their soft, fruity dough and rich ganache center, they’re a crowd-pleasing favorite for gatherings, holidays, or anytime indulgence. Prepare a batch, savor the flavors, and enjoy a bakery-worthy treat right from your own kitchen.

Chocolate-Stuffed Strawberry Sugar Cookies

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• Author: Emma Delaney
• Prep Time: 45 minutes (incluant refroidissement ganache et pâte)
• Cook Time: 12 minutes
• Total Time: 1 heure à 1h15
• Yield: 12 gros cookies fourrés
• Category: Dessert
• Method: Cuisson au four
• Cuisine: Américaine
• Diet: Vegetarian

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Description

Ces Chocolate-Stuffed Strawberry Sugar Cookies sont de délicieux biscuits au sucre garnis de ganache au chocolat et parfumés à la fraise. Une surprise fondante au cœur d’un cookie tendre et fruité : parfait pour les fêtes, les goûters ou pour impressionner vos invités avec un dessert original.

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Ingredients

Pour la ganache :

• 100 g de chocolat noir de qualité (50-60 %), finement haché

• 60 g de crème liquide entière

Pour les cookies :

• 250 g de farine

• 1/2 c. à café de levure chimique

• 1/2 c. à café de bicarbonate de soude

• 1/2 c. à café de sel

• 170 g de beurre non salé, à température ambiante

• 250 g de sucre en poudre

• 1 œuf, à température ambiante

• 1 c. à café d’extrait de vanille

• 1/4 c. à café d’extrait de fraise (optionnel)

• 10 g de fraises lyophilisées

• 1 c. à soupe de sucre pour écraser les fraises

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Instructions

• Préparation de la ganache :
  Chauffez la crème jusqu’à ce qu’elle frémisse sur les bords (sans bouillir). Versez-la sur le chocolat haché. Laissez reposer 30 secondes puis fouettez doucement jusqu’à obtenir une ganache lisse. Refroidir jusqu’à consistance de beurre de cacahuète (20-30 minutes), puis formez des petits disques plats de ganache sur une plaque et congelez au moins 30 minutes.

• Préparation de la pâte à cookies :
  Mélangez farine, levure, bicarbonate et sel. Dans un robot, battez le beurre et le sucre jusqu’à ce que le mélange soit clair et aéré (2-3 min). Ajoutez l’œuf, puis les extraits. Incorporez les ingrédients secs. Réfrigérez la pâte 20-30 minutes.

• Assemblage :
  Écrasez les fraises lyophilisées avec 1 c. à soupe de sucre. Préchauffez le four à 180°C (350°F). Divisez la pâte en portions égales (2 boules par cookie), aplatissez-les. Placez un disque de ganache congelé au centre d’un disque de pâte, recouvrez avec un second et scellez bien. Façonnez en forme de palet légèrement aplati.

• Cuisson :
  Disposez les cookies sur une plaque recouverte de papier cuisson. Cuire environ 10-12 minutes jusqu’à ce que les bords soient dorés. Laissez refroidir sur une grille.

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Notes

Ces cookies sont encore meilleurs légèrement tiédis. Vous pouvez aussi varier les saveurs en remplaçant la fraise par de la framboise lyophilisée ou en utilisant du chocolat au lait pour la ganache.