Description

Rich, fudgy chocolate sandwich cookies filled with real strawberry fudge and dipped in glossy chocolate. These easy, crowd-pleasing treats are perfect for holidays, gifting, or any time you want a nostalgic, show-stopping dessert.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 3/4 cups (220g) all-purpose flour
1/2 cup (50g) Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (170g) white chocolate chips
1/2 cup (120ml) sweetened condensed milk
1/2 cup (8g) freeze-dried strawberries, finely crushed
1 tablespoon unsalted butter
1/2 teaspoon pure vanilla extract
Pinch of salt
2–3 drops natural red gel food color (optional)
8 oz (225g) semisweet or dark chocolate, chopped
1 tablespoon coconut oil or shortening
Extra freeze-dried strawberry powder or sprinkles for garnish (optional)

Instructions

Cream softened butter with sugar in a large bowl until light and fluffy (about 2 minutes with a mixer).
Beat in egg and vanilla extract until pale and creamy.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
Gradually add dry ingredients to wet, mixing just until combined. Do not overmix.
Shape dough into a disk, wrap in plastic, and chill for 20-30 minutes.
For the filling, place white chocolate chips, sweetened condensed milk, crushed freeze-dried strawberries, butter, and a pinch of salt in a small saucepan.
Heat over low, stirring constantly, until smooth and thickened (about 3-4 minutes).
Remove from heat, stir in vanilla and food coloring if using. Cool slightly until thick but spreadable.
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
On a lightly floured surface, roll dough to 1/4 inch thick. Cut out rounds with a 2-inch cutter.
Place cookies 1 inch apart on sheets. Bake 8-10 minutes until edges are firm and centers just set.
Cool on sheets 5 minutes, then transfer to wire rack.
Spread 1 tablespoon strawberry fudge on the flat side of half the cookies. Top with remaining cookies to sandwich.
If fudge is soft, chill sandwiches 10 minutes before dipping.
Melt chocolate and coconut oil in a microwave-safe bowl in 20-second bursts, stirring until smooth.
Dip half of each sandwich into chocolate, letting excess drip off. Place on parchment and garnish if desired.
Let stand at room temp or chill 10 minutes to set.
Store leftovers airtight at room temp up to 2 days, or in the fridge up to a week.

Notes

Chill dough for easier rolling and better shape. Sift cocoa for smooth cookies. Don’t overbake—cookies should be just set. Let fudge cool before spreading. Use high-quality chocolate for dipping. For gluten-free, use a 1:1 baking blend. Dairy-free options available. Store airtight; flavors deepen after a day.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 sandwich cookie
Calories: 210
Sugar: 18
Sodium: 90
Fat: 10
Saturated Fat: 6
Carbohydrates: 28
Fiber: 2
Protein: 3

Keywords: chocolate, strawberry, fudge, sandwich cookies, easy dessert, holiday, Valentine's Day, kid-friendly, potluck, bake sale