Chocolate Strawberry Sandwich Cookies

Mega chocolate flavor in these chocolate sandwich cookies stuffed with a fresh-strawberry cream filling – what could be more spring-y? Lots of tips + substitutes to make these easy, delicious cookies!

I partnered with my friends at C&H® Sugar to bring you these delicious Chocolate Strawberry Sandwich Cookies that are loaded with heaps of spring flavor! I wanted something bright, fresh and fun and these deliver 10,000 percent.

WHY SHOULD YOU MAKE THESE CHOCOLATE STRAWBERRY SANDWICH COOKIES?!

  • Because COOKIES are always a good idea. And the combination of strawberries and chocolate are the perfect flavor marriage.
  • They’re easy and perfect for making ahead of time (YAY!)
  • They require ingredients that you have on hand (see the substitution section for options)
  • They’re delicious!!!

STEPS TO MAKING CHOCOLATE STRAWBERRY SAMMY COOKIES

These cookies come together pretty quickly. I prefer a cookie that is soft, not crisp, so that’s the type of cookie base that these are, with a chocolate flavor that is rich, but not cloyingly sweet. The fresh-strawberry filling is similarly balanced (thanks to the addition of fresh fruit + fresh lemon juice). The addition of a dark chocolate ganache is the perfect finish touch in regards to both flavor + appearance – yum!

This dough comes together in a pinch and uses only eight kitchen staples:

BUTTER. Make sure your butter is room temperature (it should yield to your touch, but not feel greasy). 

C&H® GOLDEN BROWN SUGAR. The addition of golden brown sugar emphasizes the deep chocolate flavor of the cookie. When you cream the butter and sugar together, it won’t get as light and fluffy as creaming with granulated sugar would…it will be a bit coarse. However, you’re still adding structure and lightness to the cookie, so soldier on…

EGG YOLK. This recipe calls for a singular large, egg yolk. The egg yolk adds some nice fat that will keep this cookie nice and soft. 

VANILLA. Always use real vanilla extract – not a fan of the fake stuff as the artificial flavor leaves a funky taste on your finished cookie. 

DUTCH-PROCESS COCOA POWDER. My favorite unsweetened cocoa powder for both taste and appearance as it gives whatever you add it to a rich, dark cocoa color. Always try to use this if a recipe lists it in the ingredients. 

BAKING POWDER. This tiny bit of leavening will add lift to the cookie. I prefer a double-acting baking powder which will start working as soon as you mix the dough and then will get another boost of energy once it hits the oven.

SEA SALT. I prefer sea salt in all of my recipes…I like the flavor. If you need to sub in another salt, see the substitutions section below for notes.

FLOUR. I use all-purpose flour in this recipe – the perfect readily available flour that will yield perfect cookie results. 2020 baking really got me hooked on the basics!!

This dough for these Strawberry Sandwich Cookies can get a wee sticky. Here are some tips to help you handle this and other doughs like it:

  • Use your freezer (or fridge) to your advantage. As soon as the dough feels too sticky to roll out, put it in the freezer for 5-15 minutes to firm back up and make it more manageable. Do this as often as you need to; it won’t hurt the dough.
  • Use unsweetened cocoa powder sprinkled over the rolling surface and rolling pin to keep it from sticking. Don’t use flour or it will leave white streaks on your cookies.
  • When rolling the dough out, constantly lift the underside to make sure it’s not sticky.
  • Placing a silpat on your counter and then rolling the dough between two sheets of parchment paper makes rolling these out easier (use this technique) for all of your sugar and butter cookie recipes). The silpat will anchor the parchment so it doesn’t slide all over your counter.
  • Don’t have a rolling pin, use a bottle of wine!

MAKE YOUR STRAWBERRY CREAM FILLING…

A handful of simple ingredients – fresh strawberries, C&H® Granulated Sugar, lemon juice + zest, C&H® Confectioners’ Sugar – all come together to make a filling that is sturdy enough to stay in the cookies and loaded with fresh fruit flavor. 

The granulated sugar is great for macerating the berries and the confectioners’ sugar (which has the addition of corn starch) melts into the mixture and provides the perfect texture.

You *may* have extra frosting and if you do, I highly recommend smearing it on graham crackers (my dad’s favorite tip!).

TIP: Be sure to add the macerated berry juice in tablespoon increments so that your cream filling doesn’t get too thin and spill out of your cookies. DISASTER!

MAKE YOUR GANACHE + STUFF YOUR STRAWBERRY CREAM COOKIES

The ganache is simply chocolate and cream, that’s it. For the absolute best results use good quality chocolate, ideally bars or féves. Chocolate chips have fillers in them that help keep their shape whilst baking and thus resist becoming smooth when heated.

I used a pastry bag fitted with a small, round tip…mostly because I wanted pretty photos where the cookies would have a very tidy, clean line of bright pink cream filling. However, if you can’t be bothered with such shenanigans (I get it), then you can simply smear the filling over the cookies using an offset spatula or a butter knife (cheese spreaders work well too!).

Take care to match up equal-sized cookies for the best-looking cookies in town.

Once the chocolate + cream have gently melted, stir until smooth. When you go to drizzle, make sure your ganache is nice and liquid so that it will drizzle nicely. Get some on a spoon or the end of a spatula, hold it at least ten inches above the cookies and move the spatula in the same direction, back and forth, above the cookies. A nice messy drizzle takes a touch of practice, but I think you’re up for the job.

EQUIPMENT

Chocolate Strawberry Sandwich Cookies

Mega chocolate flavor in these chocolate sandwich cookies stuffed with a fresh-strawberry cream filling – what could be more spring-y? Lots of tips + substitutes to make these easy, delicious cookies!
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: Cookies
Keyword: Sandwich Cookies, Chocolate, Strawberry
Servings: 35 Sandwich Cookies

Ingredients

For The Cookie

  • 20 tablespoons (283 g) unsalted butter cut into 20 pieces, room temperature
  • 3/4 cup (165 g) C&H® Golden Brown Sugar packed
  • 1 large egg yolk room temperature
  • 1 teaspoon real vanilla extract
  • 2 cups (270 g) all-purpose flour
  • 1/4 cup (21 g) unsweetened Dutch-process cocoa powder sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt

For the Strawberry Cream

  • ½ pint fresh strawberries hulled and mashed
  • 2 tablespoons C&H® Granulated Sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 3-4 cups (360-480 g) C&H® Confectioners’ Sugar
  • 4 tablespoons (57 g) unsalted butter, room temperature

For the Ganache

  • 3 tablespoons (45 g) heavy whipping cream
  • 1/4 cup (43 g) dark chocolate, finely chopped

Instructions

For the Cookies

  • To make the cookies, in an electric stand mixer fitted with the paddle attachment, add the butter and C&H® Golden Brown Sugar and mix on medium for about 4 minutes, or until well blended. With the mixer on low, add in the egg yolk and vanilla extract and run for 2 minutes more or until completely blended. Scrape down the sides and bottom of the bowl to make sure everything is well incorporated.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt and baking powder. Add this to the butter mixture and run on low for 2 minutes, or until everything is combined and the dough has come together.
  • Separate the dough into two chunks and shape each into a disc. It’s a little messy, but you can do it. Wrap tightly in plastic wrap and stash in the fridge for 30 to 60 minutes to rest. Don’t chill for longer, or it will be too difficult to roll out. If this happens, let the dough come close to room temperature before attempting to roll out. You want it soft enough so that it rolls out without cracking, but cool enough that it’s not too sticky.
  • Preheat the oven to 350°F (177°C) and cover several baking sheets in parchment paper. Let the dough sit for 10 minutes or longer to soften when removing from the fridge and place it between two layers of parchment paper lightly coated in unsweetened cocoa powder. If you have a silicone baking mat, place it underneath the parchment to keep it from sliding on the counter. Roll the dough to 1⁄4-inch (0.7-cm) thickness. Don’t go too thin. Periodically check to make sure the dough isn’t sticking and sprinkle lightly with more cocoa powder when it does. If the dough becomes sticky, place in the freezer to firm up a bit. Once it’s rolled out, I like to chill it in the freezer one final time – it will make getting nice, clean cuts easier.
  • Using a 1 1⁄2-inch (3.7-cm) cookie cutter, cut as many cookies out of the rolled dough as you can. Place the cookies on the parchment covered baking sheet, leaving 1 inch (2.5 cm) between cookies. Repeat with the other disc of dough, re-rolling the dough and cutting cookies until done.
  • Place the cookies in the freezer for 15 to 20 minutes or the fridge for 30 to 40 minutes, and then take them directly from the freezer to the top rack of the oven and bake for 9 minutes. It’s crucial not to overbake these. Let them cool for 5 minutes on the baking sheet and then transfer to a rack to finish cooling.

For the Strawberry Cream

  • Mash up the strawberries, lemon juice and lemon zest and let sit for 15 minutes. Press through a fine-mesh sieve into a medium bowl; discard the pulp (or make a smoothie!). Add half of the juice, along with C&H® Confectioners’ Sugar and stir until smooth. Add the butter, again stirring until smooth. Add more juice in 1 tablespoon increments until you get the desired consistency (thick, but spreadable). Smear some on the underside of a cookie and top with another.

For the Chocolate Ganache Drizzle

  • Place the cream and chocolate in a heat-safe bowl set over a medium saucepan of simmering water. Do not let the water come to a boil or touch the pan. Stir to melt the chocolate and drizzle over the tops of the cookies. The chocolate needs about 1 hour to set before serving.

Notes

The dough will need time to chill periodically throughout the recipe, so allow time in your bake schedule for this.
You can also use raspberries for this – comes out delicious!
I include a range for the confectioners’ sugar so that you get the desired consistency. Start with the lower amount and only add more if your filling becomes too runny.
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

This post + these Strawberry Cream Sandwich Cookies were created in collaboration with C&H® Sugar!! A big THANK YOU to them + you for supporting the brands I work with! 

7 Comments

  • Trisha Anne April 7, 2021 at 11:09 PM

    Perfect for the kids so I’ll be baking next week. Now I just need your chocolate strawberry martini recipe – a great birthday treat from me to me. Denver Roofing Companies

    Reply
  • teri April 1, 2021 at 6:14 AM

    5 stars
    This looks delicious and I can’t wait to try it❤️❤️❤️

    Reply
    • Rebecca Firth April 1, 2021 at 7:14 AM

      Thank you so much Teri!! I hope you do!!! xox

      Reply
  • Morgan March 31, 2021 at 6:12 PM

    5 stars
    Love these photos and the cookies sound delish!!! Can’t wait to try this recipe. Xoxo

    Reply
    • Rebecca Firth March 31, 2021 at 7:06 PM

      Thank you Morgan!!!! They were heaps of fun to photograph…and I hope you do!! xox

      Reply
  • Lola March 31, 2021 at 9:05 AM

    5 stars
    These look absolutely adorable and delicious! I can’t wait to try. I love the look of the strawberry filling.

    Reply

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