Strawberry Lava-Filled Chocolate Crinkle Cookies
Indulge in warm, gooey cookies that blend rich chocolate with a fruity strawberry center, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Coating and Filling
- 1/2 cup powdered sugar (for coating)
- 1/2 cup strawberry jam (or fresh strawberries, pureed) Ensure it's thick enough to hold its shape when baked.
Instructions
Preparing the Dough
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
Forming the Cookies
- Cover the dough with plastic wrap and refrigerate for about 30 minutes for easier handling.
- Preheat your oven to 350°F (175°C).
- Take a tablespoon of dough, flatten it in your hand, and add a teaspoon of strawberry jam in the center. Carefully wrap the dough around the jam and roll it into a ball.
- Roll each cookie ball in powdered sugar, ensuring it's well covered.
Baking
- Place the coated cookie balls on a lined baking sheet, leaving space for spreading.
- Bake for 10-12 minutes until the cookies have crinkled and the edges are set but the center remains soft.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For extra chocolate goodness, add mini chocolate chips to the dough. For variations, substitute strawberry jam with raspberry or cherry jam. Use a gluten-free flour blend for a gluten-free option, or replace butter with coconut oil for a dairy-free version.