Chocolate Chip Strawberry Cookies (stuffed with brownie batter)
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 16 cookies
Measurements:
(Recipe in grams below!)
Strawberry Dough
1 cup salted butter
1 & 1/4 cup granulated sugar
1 egg
2 tsp strawberry extract
1 tsp pink food coloring
2 & 1/2 cups All-Purpose Flour
1 tsp baking soda
1/2 tsp baking powder
1 cup semi-sweet chocolate chips
Brownie Batter Filling
1/4 cup butter
1/2 cup granulated sugar
1 tsp vanilla extract
2 tbsp milk
1/3 cup cocoa powder
1/2 cup All-Purpose flour
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Strawberry Dough
226 grams salted butter
250 grams granulated sugar
1 egg
2 tsp strawberry extract
1 tsp pink food coloring
310 grams All-Purpose Flour
1 tsp baking soda
1/2 tsp baking powder
170 grams semi-sweet chocolate chips
Brownie Batter Filling
56 grams butter
100 grams granulated sugar
1 tsp vanilla extract
30 grams milk
40 grams cocoa powder
60 grams All-Purpose flour
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (3 tbsp)
medium cookie scooper (2 tbsp)
circular cup/cookie cutter (optional)
Instructions:
Step 1: Make the Brownie Batter Filling
Preheat your oven to convection 350°F.
In a bowl, beat the butter and granulated sugar until smooth. Mix in vanilla extract and milk. Add the flour and cocoa powder, folding until a thick brownie batter forms. Set aside.
Step 2: Make the Strawberry Cookie Dough
In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar until light and off-white, about 1–2 minutes.
Mix in the egg, strawberry extract, and pink food coloring until fully combined. Add the flour, baking soda, and baking powder, mixing just until a dough forms.
Fold in the semi-sweet chocolate chips.
Step 3: Assemble the Cookies
Scoop ⅓ cup of cookie dough and flatten it in your palm.
Place 1–2 tablespoons of brownie batter filling in the center, then fold the cookie dough around the filling to seal it completely.
Mix granulated sugar and sprinkles in a small bowl and roll each dough ball in the mixture.
Step 4: Bake
Place the cookie dough balls on a parchment-lined baking sheet, leaving space between each.
Bake for 12–13 minutes, until the edges are set and the centers remain soft.
Step 5: Shape & Cool
For perfectly round cookies, use a circular cup or cookie cutter to gently swirl around each cookie immediately after baking.
Let cookies cool on the tray for 10 minutes before transferring.
Step 6: Serve & Store
Enjoy fresh, or store cookies in an airtight container in the refrigerator for up to 8 days.
