Assorted Stuffed Cookies

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt for the chocolate cookie dough.

Step 3: In a separate large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.

Step 4: Add the egg and vanilla extract to the chocolate dough mixture and mix until smooth.

Step 5: Gradually add the dry ingredients to form a soft chocolate cookie dough, then fold in the chocolate chips.

Step 6: In another bowl, whisk together the flour, baking soda, and salt for the strawberry cookie dough.

Step 7: Beat the butter and granulated sugar together until creamy, then mix in the egg, vanilla extract, strawberry powder, and optional food coloring.

Step 8: Gradually add the dry ingredients and mix until a soft strawberry cookie dough forms.

Step 9: Scoop portions of dough and flatten slightly in your hand.

Step 10: Place your desired filling in the center, such as white chocolate, chocolate spread, or chocolate bar pieces.

Step 11: Wrap the dough around the filling and seal completely.

Step 12: Arrange the cookie dough balls on the prepared baking sheets, leaving space between each cookie.

Step 13: Press extra toppings like freeze-dried raspberries, strawberry chocolate pieces, or chocolate chunks onto the tops.

Step 14: Bake for 10 to 13 minutes until the edges are set but the centers remain soft.

Step 15: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Step 16: Serve warm for gooey centers or cool completely before storing.

Storage and Reheating Tips

Store Assorted Stuffed Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies or unbaked dough balls for up to 2 months. Reheat cookies in the microwave for 10 to 15 seconds to restore the soft texture and melted filling.