Some desserts look cute… and then some desserts make you stop, smile, and immediately preheat the oven.
These Chocolate Strawberry Sandwich Cookies fall into that second category. They’re the kind of cookie that feels like a tiny celebration, rich, soft chocolate cookies with strawberry filling that tastes like real strawberries, tucked inside two fudgy chocolate rounds. Simple, familiar, but with that little “wow, I made these?” moment you can’t help but love.
If you’re hunting for something sweet to share on Valentine’s Day, or you just want valentine’s treats that don’t require bakery-level skills, these are your people-pleasing, mood-lifting, no-stress cookies.
Make them once and you’ll immediately get why they’re worth the little bit of effort.
Why These Chocolate Strawberry Sandwich Cookies Are So Special
The filling is the star. It’s creamy, bright, and full of real berry flavor, the kind of frosting you’ll want to swipe straight from the bowl.
They hold up beautifully. Make them today, enjoy them tomorrow, the texture stays soft, the filling stays smooth.
They’re great for sharing… or hiding from everyone. Completely your call. No judgment.
What You’ll Need
- Flour, cocoa, and a pinch of baking soda: These three are your cookie’s backbone. Flour gives structure, cocoa brings that rich chocolate punch, and baking soda helps the cookies rise just enough to stay soft and chewy.
- Butter and sugars: Mixing salted butter with brown and granulated sugar creates a balance of creamy richness and gentle caramel sweetness.
- Egg and vanilla: The egg binds everything together while keeping the cookies tender, and vanilla adds that warm, homemade aroma that makes people swoon.
- Chocolate chips: Because let’s be honest, chocolate cookies just aren’t complete without gooey, melty pockets of chocolate in every bite.
- Freeze-dried strawberries + butter: Grinding the strawberries into a fine powder and blending them with butter gives you a creamy, fruit-forward filling that isn’t watery.
- Powdered sugar and heavy cream: This duo sweetens and softens the filling to a perfect spreadable consistency, making every sandwich bite smooth and dreamy.
How to Make Chocolate Strawberry Sandwich Cookies
Step 1: Mix Your Chocolatey Base
Grab a medium bowl and whisk together the flour, Dutch-process cocoa powder, and baking soda. Think of this as your chocolatey foundation, it’s what keeps the cookies soft, fudgy, and perfectly chocolate-forward. Set it aside for now, because the magic starts with the butter.
Step 2: Creaming Butter and Sugar
In a large bowl, beat the softened salted butter with the brown and granulated sugars until light, fluffy, and dreamy. This is the part where your kitchen starts smelling like chocolate heaven. Add the egg and vanilla, then beat again until everything’s smooth. Scrape down the bowl once or twice, it ensures every cookie gets the same love and fluffiness.
Step 3: Bring It All Together
On low speed, slowly mix the dry ingredients into your butter-sugar mixture. Fold in the chocolate chips by hand so you get a perfect mix of gooey chocolate in every bite.
Step 4: Chill for Chewy Perfection
Cover the dough and refrigerate for about 4 hours This step is key: it lets the flavors marry, prevents cookies from spreading too much, and makes them easier to shape.
Step 5: Shape and Bake
Preheat your oven to 350°F (175°C) and line your sheets with parchment. Scoop the dough into slightly heaping tablespoon-sized balls, don’t worry about perfection, rustic is charming. Space them 2 inches apart and bake for 9-10 minutes, until the tops are set but the centers still look soft. Tip: they continue to cook a bit after coming out of the oven, so resist the urge to overbake!
Step 6: Make That Dreamy Strawberry Filling
While cookies are cooling, grind freeze-dried strawberries into a fine powder. Beat softened salted butter until creamy, then add the strawberry powder, powdered sugar, heavy cream, and vanilla. Start slow to avoid a sugar storm, then increase speed until the filling is smooth, silky, and bright pink.
Step 7: Assemble Like a Boss
Grab one cookie, slather it with strawberry filling, and sandwich it with another cookie. Give it a gentle press, you want the filling to peek out just a little. Pro tip: use a piping bag or zip-top bag with the corner cut off for super clean, evenly spaced filling.
Avoid These Baking Fails
Skipping the chill time: I know it’s tempting to bake right away, but chilling the dough is key for soft, chewy cookies that don’t spread too much.
Baking too long: Cookies continue to cook a little after they come out of the oven. Take them out when the tops are set but still soft in the center, you want that perfect chewy middle.
Not grinding the strawberries finely enough: Chunky strawberry bits in the frosting can make spreading messy. Use a food processor or blender until smooth, so your filling is silky and easy to pipe or spread.
Adding too much cream at once: Heavy cream thins the filling quickly. Start with less, then add more until you reach the perfect spreadable consistency. You can always increase the amount later, you can’t take it out!
How to Store Chocolate Strawberry Sandwich Cookies
Airtight container at room temp – Keeps cookies soft and the filling creamy for up to 2 days. Ideal when you’re planning to eat them soon.
Refrigerate for longer freshness – Store in an airtight container for up to a week. Tip: let them sit 10 minutes at room temp before eating so the filling is soft again.
Freeze for future indulgence – Stack cookies with parchment between layers, wrap tightly, and freeze for up to 2 months. Thaw in the fridge.
Can’t get enough of chocolate and strawberries? Here are some more must-bake goodies.
I’d love to hear how your cookies turn out, any fun twists you tried, or just how many you couldn’t resist eating in one sitting. Leave a comment below and tell me about your baking experience.
Chocolate Strawberry Sandwich Cookies
Ingredients
The Chocolate Cookies
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2/3 cup Dutch-process cocoa powder
- ⅔ cup salted butter softened
- 1 egg room temperature
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1½ tsp teaspoon pure vanilla extract
- 1 cup chocolate chips
The Strawberry Filling
- 1½ cups freeze-dried strawberries
- 1 cup salted butter softened
- 2⅔ cups powdered sugar sifted
- 4-5 tablespoons heavy cream
- 1½ tsp teaspoon pure vanilla extract
Instructions
- Start by whisking together the flour, Dutch-process cocoa powder, and baking soda in a medium bowl. This is the chocolatey backbone of your cookies. Set it aside for now.
- In a large bowl, beat the softened salted butter with the brown and granulated sugars until light, fluffy, and just a little dreamy. Add the egg and vanilla, and beat again until everything is smooth and well combined. Scraping down the sides once or twice makes sure every cookie is evenly soft and delicious.
- Gradually mix the dry ingredients into the butter mixture on low speed, then fold in the chocolate chips by hand so each bite gets melty, chocolate-filled goodness.
- Cover the dough and pop it in the fridge for about 4 hours. Chilling is key, it helps the flavors meld, makes the dough easier to handle, and keeps your cookies from spreading too much while baking.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into slightly heaping tablespoon-sized balls and space them 2 inches apart. Bake for 9–10 minutes, just until the tops look set but the centers are still soft. Remember, they’ll continue to cook a little after coming out of the oven, so don’t overbake!
- While the cookies cool, turn your freeze-dried strawberries into a fine powder. Beat the softened butter until creamy, then add the strawberry powder, powdered sugar, heavy cream, and vanilla. Start mixing on low to keep the sugar in check, then increase speed until your filling is smooth, silky, and that perfect strawberry-pink.
- Spread a generous amount of filling on the bottom of one cookie and top with another to make a sandwich. Press lightly so the filling peeks out just a bit. Enjoy!
Notes
- Use a cookie scoop for evenly sized cookies, they bake more evenly and look neat.
- If you like a chewier cookie, slightly underbake by 1 minute, they’ll finish cooking as they cool.
