These chocolate-filled berry neapolitan cookies are a DREAM. If chocolate covered strawberries and a sugar cookie had a baby, it would be this cookie. Sugar cookie dough mixed with freeze-dried fruit and filled with chocolate chunks – SO GOOD!!
Neapolitan cookies were not my invention. I’ve seen Amy from Constellation Inspiration post her cookies on Instagram, and have Sarah Kieffers book with her recipe. My recipe is based off of Amy’s matcha strawberry neapolitan cookies, but a little different.
My take on neapolitan cookies differ slightly, in that each of the three sections has a flavor (rather than one remaining plain), and all flavors are fruit-based. I’ve also taken the liberty to add the delectable, gooey chocolate-filled puddle in the center. They taste SO damn good, it’s excruciatingly hard to just have one.
Ingredients
- Unsalted butter
- Sugar
- Egg
- Pure vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Kosher salt
- Freeze dried fruit (I used strawberry, cherry, and blueberry, but you can use whatever you can get your hands on)
About the freeze-dried fruit powder
- You can use any freeze-dried fruits! I use strawberry, cherry, and blueberry because thats what I could find. I also wanted a pink-ish look for valentines day. Freeze-dried raspberries would work great, for example! Or any other berry.
- You don’t need to have three flavors. Most neapolitan cookies leave one section of dough plain. You also could have just two (or even four!) varieties – whatever your heard desires!
- Pay attention to the weight of the bag of freeze-dried fruit you buy. You should have around 60g of freeze-dried fruit to start. For me that was two bags worth. However – in a pinch you can absolutely use less, you will just have a less pronounced fruit flavor.
How to make these Chocolate-filled Berry Neapolitan Cookies
- Make the cookie dough: beat the butter and sugar together until fluffy, then mix in the egg and vanilla. Once combined, add the flour, baking soda, baking powder, and salt. Divide the cookie dough into three equal parts.
- Prepare the add-ins: pulse the freeze dried fruit in a blender, one fruit at a time, until the consistency of powder. Chop the bar of chocolate into small pieces, the size of chocolate chips (or a little bigger).
- Form the cookies: Add the powdered fruit to the divided doughs, and mix each one separately to combine. Take 1 teaspoon of each dough and roll into separate little balls. Take a few pieces of chocolate, about 5 chocolate chips worth, and place between the three dough balls. Make sure no chocolate is exposed. Roll the Neapolitan cookie together, coat in sugar, and bake for 10-13 minutes at 350F.
Tips and Tricks
- I would not recommend using chocolate chips in the center, as they will not melt as nicely. Chocolate chips are made to actually retain their shape. These chocolate-filled cookies are best with a chopped chocolate bar. It’ll melt much nicer in the middle. You also can make these cookes chocolate-free.
- A kitchen scale will make your life easier when diving the dough and adding the berry powder evenly, but it isn’t necessary. The cookies will turn out great even if the flavors arent of equal proportion.
- Heat any leftovers in the microwave for about 10 seconds to warm the cookie and melt that chocolate inside!
You may also like…
- Hot Cocoa Marshmallow Cookies
- Chocolate Chip Hanukkah Cookies
- Halloween Candy cookies
- Strawberry Chocolate Tart with Dulce de Leche filling
Lastly, if you do make this chocolate-filled berry neapolitan cookie recipe (first of all, thank you!!), be sure to leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok so I can see your creations.
Chocolate-Filled Berry Neapolitan Cookies
Inspired by Constellation Inspiration's Neapolitan cookies, these chocolate-filled berry neapolitan cookies are a DREAM. If chocolate covered strawberries and a sugar cookie had a baby, it would be this cookie. Dough mixed with freeze-dried fruit and filled with chocolate chunks – the best!
Servings: 22 cookies
Ingredients
- 1 cup unsalted butter (227g, or two sticks) room temperature
- 1 ¼ cups granulated sugar (250g) more for rolling
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 2 ¼ cups all-purpose flour (270g)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 3 tablespoons freeze-dried strawberry powder (25g) more or less, if you like
- 3 tablespoons freeze dried cherry powder (25g) more or less, if you like
- 1 tablespoons freeze dried blueberry powder (10g) more or less, if you like
- ¾ cup chopped chocolate (200g) dark or bittersweet
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set the baking sheet aside.
- Add the freeze-dried strawberries to a blender, and blend for about 1 minute until a powder consistency is reached. Set aside. Repeat with the other freeze-dried fruits. Do not mix the powders together. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until fluffy, about 2 minutes. Add the egg and vanilla and beat to combine.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the flour mixture to the butter mixture and mix on low speed until just combined and no more streaks of the flour mixture remain, about 20 seconds.
- Divide the dough into three equal portions. Add strawberry powder to one bowl, matcha powder to the next, while leaving one portion of dough plain.
- Take a teaspoon of each dough and stuff with roughly 1 teaspoon of chopped chocolate (or as much as you can fit). It's easiest to start with two doughs, put chocolate in between the crease, the close with the third dough. Roll the cookie dough in your palm together, making sure no chocolate is exposed.
- Toss the dough balls in a bowl of sugar until dough ball is coated.
- Place the dough balls on the prepared baking sheet, leaving 2 inches between each ball. Bake the cookies for 10 to 13 minutes, until the edges of the cookies are light golden brown and puffy. Do not overbake the cookies – they will fall into place as they cool. Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- These cookies are best warm when the chocolate is melty but will still taste delicious later on. You can store these in a container on your counter for about 5 days. You can also freeze un-cooked dough. Enjoy!
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