Straw Choco Berry Cookies Recipes

STRAWBERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
• In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
• Add eggs one at a time, mixing between each egg.
• Add flour mixture and mix until just combined. DO NOT OVERMIX!
• Using a spatula, stir in fresh strawberries and chocolate chips until combined.
• Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
• Bake for 10 minutes, rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges.
• Immediately after taking cookies out of the oven, place additional chocolate chips on top of cookies and let cool for 5 minutes on baking sheet before moving them to a wire rack.

STRAWBERRY COOKIES

Steps:

• In a large bowl, combine the cake mix, egg and whipped topping until well combined. Place confectioners' sugar in a shallow dish. , Drop dough by tablespoonfuls into sugar; turn to coat. Place 2 in. apart on greased baking sheets. , Bake at 350° for 10-12 minutes or until lightly browned around the edges. Remove to wire racks to cool.

STRAWBERRY-WHITE CHOCOLATE CHIP COOKIES

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Crush freeze-dried strawberries to a fine consistency.
• Sift flour, baking soda, salt, and baking powder together in a bowl.
• Beat butter, brown sugar, and white sugar together in a larger mixing bowl until fluffy. Add eggs, crushed strawberries, vanilla extract, and strawberry extract. Mix in dry ingredients in three additions, adding white chocolate chips with the last addition.
• Scoop cookies with a 1 1/2 tablespoon-sized scoop and place onto the prepared baking sheets, 2 inches apart.
• Bake in the preheated oven until lightly golden, about 14 minutes. Remove from the oven and let cool on the cookie sheets for 3 to 5 minutes before removing to wire racks to cool completely.

STRAWBERRY S'MORES COOKIE SANDWICHES

Steps:

• Crush 1/2 cup chopped freeze-dried strawberries to a fine powder in a blender. Set aside.
• Puree the thawed frozen strawberries in the blender until very smooth. Strain into a medium saucepan and add the sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
• Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment. Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Beat in the strawberry powder. Transfer the mixture to a large piping bag fitted with a large star tip.
• Put 14 of the chocolate chip cookies flat side up on a baking sheet lined with parchment paper.
• Pipe the marshmallow mixture onto the cookies, about 1-inch high, while staying within the edge of the cookies. Top with the 14 remaining cookies, pressing down very lightly so that the cookies stick to the marshmallows. Let the marshmallows dry out and set for at least 2 hours.
• Put 2/3 of the chopped chocolate into a medium heat-proof glass bowl. Heat in the microwave in 30-second intervals until the chocolate is melted and glossy, about 1 minute 30 seconds, stirring gently between each interval. The temperature of the melted chocolate should be between 114 and 118 degrees F.
• Add a couple tablespoons of the remaining chocolate to the bowl and stir until almost melted. Continue adding the remaining chocolate, a couple tablespoons at a time, and once all of it has been incorporated, stir continuously until all the chocolate has melted and the mixture is smooth. The temperature of the tempered chocolate should be about 88 degrees F.
• Working with 1 cookie sandwich at a time, dip half of it into the chocolate, using a spoon to evenly spread the chocolate onto the cookies and marshmallow. Once half of it is coated in the chocolate, use the spoon to scrape away any excess chocolate that is dripping off the cookie sandwich.
• Working over a cutting board or a baking sheet, sprinkle the chocolate with some of the remaining 1 1/2 cups chopped freeze-dried strawberries. Transfer the cookie sandwich to a baking sheet lined with parchment paper.
• Repeat this process with the remaining cookie sandwiches, chocolate and freeze-dried strawberries. Once the last cookie sandwich is dipped, allow the chocolate to set completely at room temperature, about 10 minutes.

CHOCOLATE COVERED STRAWBERRIES: CHOCO-BERRY BATTLE RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted.
• Dip the strawberries in the melted chocolate to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
• Sprinkle each strawberry with cookie crumbs, drizzle with caramel sauce, and finish with chocolate sprinkles.
• Refrigerate until set, about 30 minutes.
• Enjoy!

STRAW-CHOCO-BERRY COOKIES

Steps:

• For the cookies:.
• Using your electric mixer, cream together the butter and Splenda Baking Blend until smooth.
• Gradually beat in the eggs one at a time. Then , add the vanilla extract and mix until completely blended.
• Slowly add the dry ingredients and mix well. Then, fold in the chopped strawberries.
• Refrigerate dough for approximately 1 hour.
• Preheat oven to 375 degrees, and line 2 baking sheets with parchment paper.
• Scoop 1" to 2"in mounds of dough onto the baking sheets. Place in oven to bake for 15-20 minutes or until golden brown.
• Place cookies on wire rack and completely cool.
• For the chocolate:.
• Place chocolate chips and butter in a microwave-safe bowl and microwave for 30 to 40 seconds
• Begin stirring melted chocolate and butter, and gradually add the heavy cream until completely blended.
• Dip cooled cookies halfway into chocolate and place on a parchment paper-lined baking sheet.
• Chill in freezer until chocolate say set (approximately 10-15 minutes).