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!
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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