Introduction

Chocolate Strawberry Sandwich Cookies combine rich cocoa cookies with a bright, fruity strawberry filling for a delightful treat. These sandwich cookies are perfect for sharing or savoring as a special homemade dessert.

Two stacked chocolate sandwich cookies are shown on a white marbled surface. Each sandwich has two thick, dark brown cookie layers with a rough texture and chocolate chips embedded on top. Between the cookie layers is a thick, smooth, bright pink cream filling that looks soft and fluffy. A soft pink cloth is placed slightly out of focus on the right side of the image. The background is blurred and light colored. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
½ 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 teaspoons pure vanilla extract
1 cup chocolate chips
1½ cups freeze-dried strawberries
1 cup salted butter, softened (for filling)
2⅔ cups powdered sugar, sifted
4-5 tablespoons heavy cream
1½ teaspoons pure vanilla extract (for filling)

Instructions

Step 1: In a medium bowl, whisk together the flour, Dutch-process cocoa powder, and baking soda. Set aside.
Step 2: In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy. Add the egg and vanilla extract, then beat until smooth and combined, scraping down the sides as needed.
Step 3: Gradually mix the dry ingredients into the butter mixture on low speed. Fold in the chocolate chips by hand.
Step 4: Cover the dough and refrigerate for about 4 hours to allow flavors to meld and dough to firm up.
Step 5: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop heaping tablespoon-sized balls of dough and place 2 inches apart on the sheets.
Step 6: Bake the cookies for 9–10 minutes, until the tops look set but centers remain soft. Let cool completely.
Step 7: Grind the freeze-dried strawberries into a fine powder. In a bowl, beat the softened butter until creamy. Add the strawberry powder, sifted powdered sugar, heavy cream, and vanilla extract. Beat starting on low speed, then increase until smooth and well combined.
Step 8: Spread a generous amount of strawberry filling on the bottom of one cookie and top with another to form a sandwich. Press lightly so the filling peeks out.

Tips & Variations

Chilling the dough is essential to prevent spreading and develop flavor.
Try using white chocolate chips instead of regular for a different taste.
If freeze-dried strawberries are unavailable, use strawberry jam for the filling but reduce the cream accordingly.
Ensure the powdered sugar is sifted to avoid clumps in the filling.

Storage

Store sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to 1 week or freeze for up to 1 month. Bring to room temperature before serving. Reheating is not recommended as the filling might soften excessively.

How to Serve

The image shows a close-up of two stacked chocolate cookie sandwiches on a white marbled surface. Each sandwich has three layers: the top and bottom layers are dark, rich chocolate cookies with a cracked texture and visible chocolate chips embedded in them. The middle layer is thick, smooth, and creamy pink frosting with a few small red specks, filling the space between the cookies. In the background, there is a soft pink cloth slightly out of focus. The lighting is soft, emphasizing the rich texture and colors of the sandwich. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, but Dutch-process cocoa provides a smoother, less acidic flavor that complements the strawberry filling better. If using regular cocoa, the flavor may be slightly sharper.

How do I make freeze-dried strawberry powder at home?

Simply pulse freeze-dried strawberries in a food processor or blender until they reach a fine, powdery texture. Be careful not to turn them into a paste.