Straw-Choco-Berry Cookies Recipe

Name: Straw-Choco-Berry Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unbleached all-purpose flour; ¼ teaspoon salt; 1 ½ teaspoons baking powder; ½ cup unsalted butter; ¾ cup sugar substitute (The Splenda Baker's Blend is ideal. You can substitute it for 1 1/2 cups granulated sugar-substitute); 2 eggs; 1 teaspoon vanilla extract; 1 cup fresh strawberries, chopped; 1 cup semi-sweet chocolate chips (Can be substituted with bittersweet or milk chocolate); 4 tablespoons unsalted butter; 2 tablespoons heavy cream

Servings: persons

2 cups unbleached all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking powder
½ cup unsalted butter
¾ cup sugar substitute (The Splenda Baker's Blend is ideal. You can substitute it for 1 1/2 cups granulated sugar-substitute)
2 eggs
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped
1 cup semi-sweet chocolate chips (Can be substituted with bittersweet or milk chocolate)
4 tablespoons unsalted butter
2 tablespoons heavy cream

1
["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)."]

1014

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups unbleached all-purpose flour, ¼ teaspoon salt, 1 ½ teaspoons baking powder, ½ cup unsalted butter, and more.

Yes, Straw-Choco-Berry Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Straw-Choco-Berry Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions