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    Home » Recipes » Cookies

    Chocolate Cookie Cups with Strawberry Cream

    Published: Aug 7, 2021 · Updated: Jun 8, 2025 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · Leave a Comment

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    Well, Valentine's Day is almost upon us, and I love my fabulous Chocolate Cookie Cups with Strawberry Cream. The chocolate cookie cups have so much chocolate flavor, and the strawberry cream melts in your mouth. The fresh taste of strawberries is a sign that spring is just around the corner; I can't wait.  Next will be St. Patrick's Day than Easter. I am already craving lemons.

    Chocolate cookie cups filled with strawberry whipped cream.

    Cookie cups can be a little tricky. I remember I tried to bake some previously, and they crumbled into pieces. Sad but true. I stumbled onto the 48 cavity mini cupcake pans sometime last month and am so glad I picked it up on sale. It is an excellent non-stick pan in which I can do all the cookie cups in one bake, which is a time saver. I did decide not to take any chances and sprayed the pan cavities lightly with Pam. I also purchased the two-headed tamper at the same time. Who knew what cool little gadget it turned out to be.

    Recipe

    Chocolate cookie cups filled with strawberry whipped cream.
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    Chocolate Cookie Cups with Strawberry Cream

    Barbara Hall
    These chocolate cookie cups are the perfect base for creamy strawberry filling. These will look great as the centerpiece to a cookie tray.
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    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Total Bake Time 44 minutes mins
    Total Time 1 hour hr 4 minutes mins
    Course Cookies, Valentines Day Cookies
    Cuisine American
    Servings 48 cookies
    Calories 85 kcal

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    Ingredients
     

    COOKIE CUP

    • 1 cup (227 g) Butter unsalted room temperature
    • 1 cup (200 g) Sugar white
    • 1 teaspoon Vanilla Extract
    • 1 Egg
    • 2 ¾ cups (343.75 g) All-purpose flour
    • 2 teaspoon Baking powder
    • ¼ cup (21.5 g) Unsweetened cocoa powder
    • ¼ teaspoon Kosher Salt

    STRAWBERRY FILLING

    • 8 ounces Softened Cream Cheese
    • 1 Tablespoon Sugar white
    • ¾ lb (340.19 g) fresh strawberries for puree
    • 8 ounces Cool Whip
    • ¼ lb (113.4 g) fresh strawberries garnish

    Instructions
     

    COOKIE CUPS

    • Weigh or measure the sugar and set aside. In another bowl, weigh or measure the flour, cocoa, baking powder, and salt running a whisk through to blend. In a stand or hand-held mixer, blend the butter and sugar. I beat them for 2-3 minutes to incorporate the sugar. Add the vanilla extract, then the egg. Turn the mixer on low speed and gradually add the flour mixture. It should be like playdough for consistency.
    • Take a mini cupcake pan, either a 24 (nice if you have 2) or 48 cavity pan. My 48 mini pan is nonstick, but I still spray lightly with Pam to make it as easy as possible to get the cookie cup out of the pan without cracking.
    • Two options for shaping the cookie cups:
      Rolling out the dough and using a medium circle to cut out and shape each one into a cavity.
      OR Take a small cookie scoop of dough and flatten it out by hand and then shape it into a mini cupcake cavity.
    • I have a wooden tamper for pressing down a tart that has a small and large end. The smaller end is what I used to press down the bottoms of the cookie cup, but you can use your fingers. The bottom of my cookie cups was a little thicker, so I was shy one cup for four dozen.
    • Bake at 350°F (175°C or 180°C) for 11-13 minutes

    STRAWBERRY CREAM FILLING

    • In a blender, puree the strawberries. You should get at least ½ cup. The remainder ¼ cup of fresh strawberries cut into smaller pieces as a garnish for the top of each cookie cup. In a stand or handheld mixer, blend the cream cheese and sugar on medium speed. Add a tablespoon at a time of the strawberry puree till mixed into the cream cheese. Take the bowl off the mixer and fold in the Cool Whip till it is incorporated. I added 1 drop of coloring gel (red) to get the perfect shade of pink but you do not have to it will just be a lighter shade of pink.
    • I am using a piping bag with a large closed star tip to pipe the strawberry cream into each of the cookie cups. Add a piece of fresh strawberry to the top of the strawberry cream to finish the cookies off. So pretty and so yummy! Store in the refrigerator.

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    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 85kcalCarbohydrates: 8gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 37mgFiber: 1gSugar: 6gVitamin A: 196IUVitamin C: 6mgCalcium: 24mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    5 from 1 vote (1 rating without comment)

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    Barb the owner of my cookie journey head shot.

    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

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