Name: Chocolate Strawberry Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 12 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter softened; 1 cup (200 g) light brown sugar firmly packed; ½ cup (100 g) granulated sugar; 2 large eggs room temperature preferred; 2 Tablespoons neutral cooking oil (avocado, canola, or vegetable oil); 1 ½ teaspoons vanilla extract; 3 ½ cups (394 g) cake flour; ⅔ cup (70 g) Dutch cocoa powder; 2 teaspoons baking powder; ¼ teaspoon baking soda; ¾ teaspoon table salt; 8 Tablespoons (113 g) unsalted butter; 4 Tablespoons (24 g) freeze-dried strawberry powder; ⅛ teaspoon table salt; 1 ⅓ cups (165 g) powdered sugar; 1 cup (170 g) semi-sweet or couverture chocolate; ¼ cup (60 ml) heavy cream

Jump to Recipe· 4.6 from 9 reviews

If you’ve ever wanted to marry the luscious flavors of chocolate and strawberry into a cookie, then you’re going to fall head over heels for this Chocolate Strawberry Cookies Recipe. It’s one of those recipes I came back to again and again because it hits the perfect balance of rich cocoa with a vibrant strawberry center, all wrapped up in a tender, chewy cookie. Trust me, once you try this, it quickly becomes a favorite for any occasion or just a sweet treat in your day.

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Why This Recipe Works

Perfect Flavor Harmony: The strawberry filling complements the rich chocolate cookie, creating a fresh yet indulgent bite every time.
Tender Texture: Using cake flour and Dutch cocoa powder keeps these cookies soft and chewy, with a luxurious crumb.
Homemade Filling & Ganache: The freeze-dried strawberry buttercream filling and silky chocolate topping elevate these beyond any standard cookie.
Chilling & Freezing Steps: Chilling the dough and freezing the filling ensures the strawberry center stays intact and the cookies bake evenly.

Chocolate Strawberry Cookies, chocolate strawberry cookies, strawberry-filled cookies, chocolate and strawberry treat, chewy fruit-filled cookies - The image shows many round chocolate cookies spread on a white marbled surface. Each cookie has two layers: the bottom layer is a dark brown cookie with a soft texture, and the top layer is a shiny, smooth dark chocolate glaze that swirls gently. One cookie is broken in half, showing a pink, soft filling inside. Around the cookies, there are whole fresh strawberries and some small red dried strawberry pieces scattered lightly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Chocolate Strawberry Cookies Recipe brings together some carefully chosen ingredients that work their magic both in texture and flavor—especially that freeze-dried strawberry powder, which makes the filling pop with real fruity brightness. Here’s what you’ll want to keep an eye on when shopping and prepping.

Unsalted butter: Key for richness and structure, plus it lets you control the salt in the recipe perfectly.
Light brown sugar: Adds moisture and a subtle caramel depth that balances the chocolate’s bitterness.
Granulated sugar: For crisp edges and a bit of crunch to contrast the soft centers.
Eggs: Bring moisture and help bind everything together.
Neutral cooking oil: Keeps the cookies tender and helps with moisture retention.
Vanilla extract: Enhances all the flavors, even in a chocolate cookie.
Cake flour: Gives the cookies a soft, delicate crumb—substituting all-purpose flour plus cornstarch if needed.
Dutch cocoa powder: Rich and less acidic, which smooths out the chocolate flavor.
Baking powder & baking soda: Work together to give just the right lift and lightness.
Salt: Essential to balance sweetness and highlight the chocolate.
Freeze-dried strawberry powder: The star of the filling—this gives an intense, natural strawberry flavor without adding moisture.
Powdered sugar: For the smooth, sweet strawberry buttercream texture.
Semi-sweet chocolate & heavy cream: For the luscious ganache topping that adds a glossy, rich finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Chocolate Strawberry Cookies Recipe is — it’s easy to customize depending on your mood or what you have on hand. You can dial up the chocolate intensity or make the strawberry flavor bolder; either way, you’re going to have fun making it your own.

Make it dairy-free: Try swapping the butter for a plant-based alternative and use dairy-free chocolate for the ganache. I did this once for a friend, and it turned out just as delicious!
Boost the strawberry flavor: Add a teaspoon of strawberry extract to the filling for an extra berry kick.
Mix up the chocolate: Use dark chocolate for a richer ganache or milk chocolate if you prefer a sweeter touch.
Seasonal twist: Toss in a hint of cinnamon or cardamom to warm up the flavor during fall and winter—it’s surprisingly delightful.

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

Step 1: Creaming the Butter and Sugars

Start by beating the softened butter with both brown and granulated sugar until light and fluffy — this usually takes a full minute on high speed with my stand mixer. I find starting slow and then ramping up helps avoid sugar flying everywhere! The fluffy texture here is key for tender cookies.

Step 2: Adding the Wet Ingredients

Next, blend in the eggs one at a time, then add the neutral oil and vanilla extract. Mixing these in slowly on low speed ensures everything comes together smoothly without curdling. The oil here keeps the cookies deliciously moist.

Step 3: Combining the Dry Ingredients

Whisk together your cake flour, Dutch cocoa powder, baking powder, baking soda, and salt in another bowl. Then gradually add this dry mixture to your wet ingredients, stirring on low speed. Don’t forget to scrape the bowl sides and bottom with a spatula to make sure all the flour is fully incorporated — I always double-check, because no one likes flour lumps!

Step 4: Chilling the Dough

Cover the dough tightly and pop it in the fridge for at least 30 minutes. This step is crucial — it helps the flavors meld and stops the cookies from spreading too much during baking. I’ve skipped this before in a pinch, but they definitely bake more neatly when chilled!

Step 5: Preparing the Strawberry Filling

While your dough chills, beat butter until creamy, then mix in freeze-dried strawberry powder and salt. Slowly blend in powdered sugar until smooth and fluffy. Pro tip: freeze-dried strawberry powder ensures intense flavor without extra moisture—trust me, the filling won’t bleed into the cookie!

Step 6: Freezing the Filling Scoops

Scoop the filling into tablespoon-sized dollops on wax paper and freeze for at least 15 minutes. This makes it much easier to work with when assembling cookies, preventing melty, messy fingers!

Step 7: Assembling the Cookies

Once the filling is frozen and dough is chilled, scoop 3-Tablespoon sized dough balls. Press your thumb in the center to create a little crater, nestle a frozen filling ball inside, and then gently roll to seal the cookie around the strawberry center—like tucking a treasure inside. I always double-check to make sure the filling is fully enclosed to avoid leakage.

Step 8: Baking

Bake on the center rack at 350°F (175°C) for 11-12 minutes. The centers might look a bit underbaked, but they’re perfectly soft once cooled. Let the cookies sit on the pan for 10 minutes before transferring to a rack—this helps keep their shape and texture.

Step 9: Making the Chocolate Ganache

Microwave the chocolate and heavy cream in short bursts, stirring until silky smooth. Let it cool slightly until thickened but still spreadable. Spread about 2 teaspoons of ganache on each cookie once cooled, then let it set before indulging. I like to use a small spatula or even the back of a spoon for even coverage.

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Pro Tips for Making Chocolate Strawberry Cookies Recipe

Chill Dough Thoroughly: Never skip the refrigeration step; it prevents spreading and improves flavor depth.
Use Freeze-Dried Strawberries: Fresh or dehydrated strawberries add too much moisture and won’t hold up in the filling.
Seal Filling Completely: Rolling thoroughly seals the strawberry filling, avoiding leaks and soggy bottoms.
Let Ganache Set: Don’t try to frost warm cookies—wait until cooled to avoid melting the chocolate topping.

How to Serve Chocolate Strawberry Cookies Recipe

Garnishes

I often sprinkle a tiny pinch of freeze-dried strawberry dust or edible rose petals on top of the ganache for a pretty pop of color. Sometimes a light dusting of powdered sugar also looks lovely and adds a whimsical touch.

Side Dishes

These cookies are perfect with a simple scoop of vanilla ice cream or alongside a cup of green tea to balance the richness. For a brunch spread, I love pairing them with fresh berries and a light fruit salad.

Creative Ways to Present

For parties, I arrange them on rustic wooden boards garnished with fresh strawberries and mint leaves. I’ve also made mini cookie sandwiches by stacking two cookies with extra strawberry filling inside—super cute for bridal showers or afternoon teas.

Make Ahead and Storage

Storing Leftovers

Store your cookies in an airtight container at room temperature for up to 2 days. After that, I gently move them to the fridge to keep them fresh longer. Just be sure to bring them back to room temp before eating so the filling softens beautifully again.

Freezing

You can absolutely freeze these cookies—either baked or just shaped dough balls. If frozen baked, thaw at room temperature for a couple hours before enjoying. If freezing dough, assemble the cookies with filling, then freeze on a sheet before bagging; bake straight from frozen with an extra minute or two.

Reheating

To warm leftovers, I pop them in the microwave for about 10 seconds to soften the center, but be careful not to melt the ganache completely. Alternatively, a quick warm-up in a low oven (around 300°F) for 5 minutes works well too.

FAQs

Can I use regular all-purpose flour instead of cake flour in this Chocolate Strawberry Cookies Recipe?

Yes, you can! The recipe suggests substituting cake flour with 3 cups all-purpose flour plus 2 tablespoons of cornstarch to mimic the tender texture of cake flour. This helps keep the cookies soft rather than dense.
What’s the difference between freeze-dried strawberry powder and dehydrated strawberry powder?

Freeze-dried strawberry powder is much lighter and retains more intense flavor without added moisture, making it ideal for fillings like this. Dehydrated powder can be too moist or chunky, which can affect texture and baking results.
Can I make these cookies vegan?

You can adapt this recipe to vegan by using dairy-free butter and egg substitutes like flax or chia eggs, plus dairy-free chocolate. Texture might vary slightly, but the flavor remains delicious.
How long do these cookies stay fresh?

Stored in an airtight container at room temperature, these cookies stay fresh for about 2 days. If refrigerated, they can last up to a week, though I recommend bringing them to room temperature before enjoying to soften the filling and ganache.

Final Thoughts

This Chocolate Strawberry Cookies Recipe is one of those recipes I lovingly recommend to everyone because it just works every single time—rich, tender, and wildly flavorful with that little surprise of fruity filling. Baking these feels like a mini celebration, and sharing them with friends has become one of my favorite ways to spread joy. So, grab those ingredients, roll up your sleeves, and make your kitchen smell heavenly. You won’t regret it!