Chocolate Stuffed Strawberry Sugar Cookies

This delightful cookie recipe transforms classic sugar cookies into something extraordinary by hiding a rich chocolate ganache center and pairing it with the bright flavor of fresh strawberries.

The first time I made these, I was preparing for my daughter's birthday party and needed something special but not overly complicated. The look on everyone's faces when they bit into the hidden chocolate center told me I had created something memorable. Now these cookies have become my signature dessert, and I find myself making double batches because they disappear so quickly.

Gather Your Ingredients

• 5 oz good quality semisweet chocolate (50 to 60 percent cacao): Finely chopped. The quality of your chocolate matters tremendously here since it becomes the star of the filling. Look for bars rather than chips as they melt more smoothly.
• 1/4 cup heavy cream: For creating the silky ganache. Full fat cream is essential as lower fat options will not emulsify properly with the chocolate.
• 2 cups all purpose flour: Provides structure without making the cookies tough. Measure by spooning into your cup and leveling off rather than scooping directly.
• ½ teaspoon kosher salt: Enhances all the flavors and balances the sweetness. Diamond Crystal kosher salt is preferred but adjust if using table salt.
• ¾ cup unsalted butter at room temperature: Should be soft enough to leave an indent when pressed but not greasy or melted. Creates the tender crumb texture.
• 1¼ cup granulated sugar: For sweetness and the classic sugar cookie texture. Also helps create those beautiful crackled tops.
• 1 large egg at room temperature: Incorporates smoothly into the butter mixture without breaking the emulsion.
• 1 teaspoon vanilla extract: For depth of flavor. Pure vanilla extract makes a noticeable difference over imitation.
• Fresh strawberries with 1 tablespoon sugar: Crushed into a mix of small pieces. Choose berries that are bright red and fragrant for the best flavor impact.

How to Make It

Prepare the Chocolate Ganache

Place your finely chopped chocolate into a heatproof bowl, making sure the pieces are relatively uniform in size so they melt evenly. Line a small baking sheet or flat plate with parchment paper and set it nearby. The parchment prevents the ganache portions from sticking when you scoop them later. Take your time with the chopping as larger chunks will not melt completely and can leave lumps in your finished ganache.

Heat and Combine the Cream

Warm the heavy cream in a small saucepan over medium low heat, watching it carefully. You want it to just begin showing tiny bubbles around the edges but not come to a rolling boil. Boiling can cause the cream to separate or scorch. The moment you see those bubbles forming at the perimeter, immediately remove it from heat and pour it directly over the chopped chocolate. Let this mixture sit undisturbed for 30 seconds, which allows the chocolate to begin melting from the residual heat.

Create the Emulsion

Begin whisking slowly in the very center of the bowl, working in small concentric circles. You will notice a glossy emulsion starting to form in the middle. Gradually expand your circles outward, maintaining that slow steady pace. If you whisk too vigorously or too quickly, you can incorporate air bubbles or break the emulsion. Continue this gentle whisking motion until the cream is fully incorporated and every bit of chocolate has melted into a smooth luxurious mixture.

Cool the Ganache Properly

Let the ganache cool at room temperature, scraping down the sides of the bowl every 5 to 10 minutes and folding the mixture to ensure even cooling throughout. This takes about 20 to 30 minutes total. You want it to thicken to the consistency of peanut butter, thick enough to scoop but still soft and pliable. If your kitchen is warm, you can place it in the refrigerator but check it every 5 minutes and stir to prevent it from becoming too firm.

Prepare the Cookie Dough Base

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until thoroughly combined. Set this aside. Having your dry ingredients premixed ensures even distribution of the leavening agents throughout the dough, which creates cookies that bake uniformly.

Cream the Butter and Sugar

Place the room temperature butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high speed for 2 to 3 minutes, stopping once to scrape down the sides. The mixture should look lightened in color and somewhat fluffy in texture. This creaming process incorporates air which helps create a tender cookie. Undercreaming will result in dense cookies while overcreaming can make them spread too much during baking.

Prepare the Strawberry Mixture

Place your fresh strawberries in a small bowl and sprinkle with 1 tablespoon of sugar. Use a pestle or the back of a sturdy spoon to crush them until you have a mix of lentil sized pieces and smaller bits. You want some texture remaining rather than a complete puree. The sugar helps draw out the strawberry juices which will distribute more evenly throughout the dough.

My absolute favorite part of this recipe is the chocolate ganache filling. I learned about making ganache from a French pastry chef years ago, and she emphasized the importance of patience during the emulsification process. That lesson has served me well not just in these cookies but in countless other desserts. The way the warm cookie exterior gives way to that cool creamy chocolate center never fails to impress. My family has a tradition now where we make these together every Valentine's Day, with my kids taking turns whisking the ganache and scooping the dough.

Flavor Boosters

Store your finished cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent them from sticking together. The ganache center may firm up slightly when cold but will soften again at room temperature. If you live in a very warm climate, you might want to refrigerate them to keep the chocolate from becoming too soft, but let them sit out for about 15 minutes before serving for the best texture and flavor. For longer storage, these cookies freeze exceptionally well. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer safe container or bag with parchment between layers. Thaw at room temperature for about 30 minutes before serving. You can also freeze the unbaked dough balls with the ganache already stuffed inside and bake directly from frozen.

Serving Suggestions

These cookies are stunning when served slightly warm with the ganache center still soft and melty. Reheat them in a 300 degree oven for about 5 minutes if serving later. Pair them with cold milk, hot coffee, or a scoop of vanilla ice cream. For parties, arrange them on a platter with fresh strawberries scattered around. Dust lightly with powdered sugar for an elegant touch or package in cellophane bags as gifts.

Creative Twists

If you cannot find good quality semisweet chocolate, dark chocolate can be used for a more intense flavor, while milk or white chocolate will create different results. Make them dairy free by subbing coconut cream and vegan butter. Frozen berries or alternative fruits such as raspberries or cherries work as exciting swaps.

Each time I bake these cookies, I am reminded of the stories and memories they create, from celebrations to everyday joys. I hope this recipe brings as much delight to your table as it has to mine.

Common Questions About This Recipe

→ What type of chocolate is best for stuffing?

Use good quality semisweet chocolate with 50-60% cacao content for a smooth, creamy ganache that balances sweetness and richness.

→ Can I use frozen strawberries?

Fresh strawberries are recommended for best flavor and texture, but thawed and well-drained frozen strawberries can also be used if necessary.

→ How do I ensure a thick ganache filling?

Let the ganache cool until it reaches a peanut butter consistency before stuffing. Stir occasionally for even cooling and thickness.

→ Can the dough be made ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Store it covered in the refrigerator and let it soften slightly before assembling cookies.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness due to the ganache filling.