Directions
- 1Pour 1 cup of whole milk into a bowl.
- 2Add 1 box of vanilla pudding mix to the milk.
- 3Whisk the vanilla pudding mix into the milk until it thickens up.
- 4Add 2 teaspoons of strawberry extract to the thickened pudding mix.
- 5Add 2 cups of diced frozen (unthawed) strawberries to the pudding mix.
- 6Add 8 oz of Cool Whip to the pudding mix.
- 7Fold all the ingredients together with a spatula until fully combined.
- 8Place the strawberry pudding in the fridge to chill.
- 9Combine 4 1/2 cups of all-purpose flour, 1 cup of cocoa powder, 1 teaspoon of salt, 1/2 teaspoon of baking soda, and 1/2 teaspoon of cream of tartar in a separate bowl.
- 10Whisk the dry ingredients together and set aside.
- 11Combine 1 cup of softened unsalted butter with 1 1/3 cups of granulated sugar and 3/4 cup of powdered sugar in a bowl.
- 12Whisk the butter and sugars until creamy and smooth.
- 13Add 3/4 cup of vegetable oil, 2 large room temperature eggs, and 1 tablespoon of water to the creamy mixture.
- 14Whisk the wet ingredients until fully combined.
- 15Fold in the dry ingredients into the wet mixture until the dough comes together.
- 16Scoop out 14 equal-sized cookie dough balls.
- 17Place the cookie dough balls on a baking sheet lined with parchment paper.
- 18Use a round object or cookie cutter to make a pocket in the middle of each cookie dough ball before baking.
- 19Bake the cookies at 350 degrees Fahrenheit for 10 to 12 minutes.
- 20While the cookies are baking, slice fresh strawberries.
- 21Melt chocolate for topping.
- 22Once the cookies have cooled down, fill the pockets with the chilled strawberry pudding.
- 23Drizzle melted chocolate over the pudding on each cookie.
- 24Top each cookie with sliced strawberries.
Ingredients
- 1 cup whole milk
- 1 box vanilla pudding
- 2 tsp strawberry extract
- 2 cups sliced frozen strawberries
- 8 oz Cool Whip
- 4.5 cups AP Flour
- 1 cup cocoa powder
- 1 tsp salt
- 0.5 tsp baking soda
- 0.5 tsp cream of tartar
- 1 cup unsalted butter, softened
- 1.33 cups granulated sugar
- 0.75 cups powdered sugar
- 0.75 cups vegetable oil
- 2 large eggs, room temp
- 1 tbsp water
- strawberries
- chocolate
Equipment
whiskbowlspatulabaking sheetparchment paperscoopcookie cutterknifecutting boardpiping bag
Tips
- No chill time required for the cookie dough.
- Make a pocket in the middle of the cookie dough balls before baking to hold the pudding.
- Consider topping with a full chocolate-dipped strawberry for extra flair if feeling frisky
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