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–+ servings
Chocolate cookie cups filled with strawberry whipped cream.
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5 from 1 vote

Chocolate Cookie Cups with Strawberry Cream

These chocolate cookie cups are the perfect base for creamy strawberry filling. These will look great as the centerpiece to a cookie tray.
Prep Time20 minutes
Total Bake Time44 minutes
Total Time1 hour 4 minutes
Course: Cookies, Valentines Day Cookies
Cuisine: American
Difficulty: Medium
Servings: 48 cookies
Calories: 85kcal

Ingredients

COOKIE CUP

  • 1 cup Butter unsalted 2 sticks room temperature
  • 1 cup Sugar white 198 g
  • 1 teaspoon Vanilla Extract
  • 1 Egg
  • 2-¾ cups All-purpose flour 330 g
  • 2 teaspoon Baking powder
  • ¼ cup Unsweetened cocoa powder 21 g
  • ¼ teaspoon Kosher Salt

STRAWBERRY FILLING

  • 8 ounces Softened Cream Cheese
  • 1 Tablespoon Sugar white
  • ¾ lb fresh strawberries for puree
  • 8 ounces Cool Whip
  • ¼ lb 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.

Nutrition

Calories: 85kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 37mg | Fiber: 1g | Sugar: 6g | Vitamin A: 196IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg