Name: Chocolate Strawberry Cookie Cups
Prep time: 25 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup mini chocolate chips (optional); 1/2 cup unsalted butter (for frosting), softened; 1 1/2 cups powdered sugar; 1 tablespoon freeze-dried strawberry powder (or more to taste); 1–2 teaspoons milk or cream (as needed for frosting consistency); Fresh strawberries, halved or quartered, for topping

Why You’ll Love This Recipe

You’ll love these chocolate strawberry cookie cups because they combine the sweet tang of strawberries with rich, creamy chocolate in a fun, elegant format. The strawberry-infused cookie base is light and flavorful, while the chocolate ganache gives indulgent contrast. The visual appeal of the pinkish cookie and swirl topping makes them stand out, and they’re great for making ahead and decorating just before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Semi‑sweet chocolate (bars or chips), finely chopped
Heavy whipping cream
Freeze‑dried strawberry slices (or seedless freeze‑dried strawberry powder)
Unsalted butter, softened
Sugar
Egg
Vanilla extract
All‑purpose flour
Salt
Baking powder
Optional: red food coloring
Freeze‑dried strawberry slices for garnish

Directions

Make the chocolate ganache first

Combine the chopped chocolate and heavy cream in a small saucepan.
Heat on low, stirring often, until about 75% of the chocolate is melted (2–4 minutes).
Remove from heat, let rest for 3 minutes, then stir until smooth and fully melted.
Cover and set aside to cool to a thick, pipeable consistency. Reheat gently if it becomes too firm.

Prepare the strawberry cookie dough
5. Preheat oven to 350 °F (177 °C).
6. Line a mini muffin pan with about 32 paper liners.
7. Crush freeze-dried strawberries into fine powder and sift to remove seeds. You should have about 1½ ounces of powder.
8. In a mixer, beat the softened butter and sugar until light and fluffy (1–2 minutes).
9. Add strawberry powder and mix. Stir in the egg and vanilla.
10. In a separate bowl, whisk together flour, salt, and baking powder. Gently fold into the wet mixture until just combined.
11. Optional: Stir in red food coloring for a brighter pink hue.

Bake the cookie cups
12. Scoop about 1 tablespoon of dough into each liner, flatten slightly, and prick three times with a fork.
13. Bake for 10–12 minutes, until tops look dry and edges are set.
14. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Remove liners once cool.

Assemble & decorate
15. Fill a piping bag fitted with a star tip with the thickened ganache.
16. Pipe a swirl of ganache onto each cookie cup.
17. Crush some freeze-dried strawberries and sprinkle over the top for garnish.

Servings and timing

Yield: 32 cookie cups
Prep time: ~30 minutes
Bake time: 10–12 minutes
Additional time (ganache cooling, decorating): ~30 minutes
Total time: ~1 hour 10 minutes

Variations

Use freeze-dried raspberries, blueberries, or mixed berries instead of strawberries.
Swap semi-sweet ganache with white chocolate or flavored glazes.
Leave out food coloring for a more natural, rustic appearance.
Use silicone muffin pans and lower oven temp slightly to prevent browning if skipping liners.

Storage/Reheating

Store assembled cookie cups in an airtight container at room temperature for up to 3–4 days.
For best texture, decorate close to serving time, as the ganache can soften the cookie base.
Avoid reheating — serve at room temperature or slightly chilled.

FAQs

What is freeze-dried strawberry powder and why use it?

It’s made by crushing freeze-dried strawberries into a fine powder. It provides intense flavor and color without adding moisture, making it ideal for baking.

Can I use fresh or frozen strawberries instead?

No — they add too much moisture. Stick to freeze-dried or powdered forms for this recipe.

Why make the ganache first?

It needs time to cool and thicken to a pipeable consistency by the time the cookies are ready.

My ganache is too firm to pipe — what can I do?

Warm it slightly over low heat or in the microwave until it softens just enough to pipe.

Can I use different chocolate?

Yes — dark, milk, or white chocolate all work. Just be sure to use high-quality chocolate for the best taste.

Do I need paper liners?

Liners help maintain the cookie’s color and shape. Without them, reduce the oven temperature and use a nonstick or silicone mini muffin pan.

Can the dough be made ahead and refrigerated?

Yes, but it’s best used fresh. If refrigerating, let it soften slightly before scooping.

Will the cups soften over time?

Yes, especially once topped with ganache. For best texture, decorate close to serving.

Can I freeze these?

Freeze only the baked cookie cups. Thaw, then add ganache and toppings before serving.

Can I make these for a holiday tray?

Absolutely — their color and size make them great for festive displays or gifting.

Conclusion

These chocolate strawberry cookie cups are a charming and delicious treat that showcase the classic pairing of fruit and chocolate in a fun, modern form. The vibrant strawberry base, silky ganache, and crunchy garnish make each bite a perfect blend of flavor and texture. Whether you’re making them for a party or just to enjoy with coffee, they’re sure to impress.