To the indecisive German baker who invented marble cake, I thank you! Marble cake, sampler platters and tasting flights are the perfect solution for those times when you just can’t decide. Let’s take one more decision off the table. No longer will we have to decide between chocolate and strawberry cookies. These marble cookies are the best of both worlds. Chocolate and strawberry are opposites in many ways, but complement each other so well. After all, who doesn’t love chocolate covered strawberries?
The dark chocolate cocoa powder gives these cookies a deep chocolate flavor. Freeze dried strawberries provide the sweet strawberry flavor and color. I crushed the strawberries with a mini food processor, but you can also use a mortar and pestle, a clean spice grinder or a sturdy plastic bag and a rolling pin. When you crush the 1 1/2 cups of freeze dried strawberries called for in the recipe, you’ll end up with about 1/3 cup of strawberry powder. To find freeze dried strawberries, click here.
This recipe makes about eighteen cookies but you can also make nine large cookies. Follow the instructions in parentheses for large cookies.
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cookies
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- 2 1/4 cups (10 1/8 ounces) all purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (8 ounces) unsalted butter, softened
- 1 cup (7 ounces) sugar
- 1/2 cup (3.5 ounces) brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (1 1/4 ounces) freeze-dried strawberries, finely crushed to a powder (1 1/2 cups before crushing)
- 1/3 cup (1 ounce) dark unsweetened cocoa powder
Ingredients
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- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a large bowl, cream butter, sugar and brown sugar with an electric mixer until light and fluffy.
- Beat in eggs and vanilla in three separate additions, until well combined.
- On low speed, mix in flour mixture just until combined.
- Divide dough in half. Leave half of dough in the bowl and place the other half in a separate bowl.
- Add freeze dried strawberries to half of the dough and mix just until combined
- Add cocoa powder to the other half of the dough and mix just until combined.
- Roll dough into 1 1/2 teaspoon size balls. (For large cookies, roll dough into tablespoon size balls.)
- To form cookies, place two chocolate dough balls and two strawberry dough balls in your hand in a checkerboard pattern. Roll into a ball.
- Repeat with remaining dough balls and refrigerate for 30 minutes.
- Preheat oven to 350ºF.
- Line two large cookie sheets with parchment paper.
- Place dough two inches apart on prepared cookie sheets.
- Bake 10-12 minutes, until cookies are set and edges are golden. (For large cookies, bake 14-15 minutes.)
- Transfer to cooling rack. (For large cookies, cool on cookie sheet one minute, then transfer to cooling rack.
This sounds delicious!! Maybe a dumb question, please: the amount of dried strawberries is before crushing them or after?
Thanks!
Hi there! It’s definitely not a dumb question! The 1 1/2 cups of crushed strawberries is before crushing. After crushing them, you’ll end up with about 1/3 cup strawberry powder. Add that to half of the dough. If you ever have any doubts about other recipes, notice where the comma is. For example, if a recipe says one cup flour, sifted, that means measure the flour first, then sift it. If the recipe says one cup sifted flour, you sift the flour first, then measure it. Hope this helps!
Heya! Might be kind of odd but if I have fresh strawberries would that work instead of freeze dried ones? Or would I have to go get some?
Hi Taryn! This recipe is formulated to use freeze dried strawberries in the batter. If you use fresh strawberries it will throw off the moisture content and I can’t guarantee the results. Thanks for stopping by!
Can you refrigerate these cookies overnight, and bake later?
Hi Bianca, I haven’t tried refrigerating this dough overnight but it should work. You can refrigerate most cookie doughs for up to 24 hours.