Chocolate Strawberry Puffs

  • Prep Time 10 min
  • Total Time 1 h 10 min
  • Makes: 30 cookies


  • 2 cups frozen strawberries 500 mL
  • 1 cup sugar 250 mL
  • 1 tbsp lemon juice 15 mL
  • ½ cup unsalted butter, at room temperature 125 mL
  • ⅓ cup firmly packed light brown sugar 75 mL
  • 1 egg
  • ½ tsp vanilla extract 2 mL
  • 1 cup all-purpose flour 250 mL
  • ¾ cup whole-wheat flour 175 mL
  • ¼ tsp baking soda 1 mL
  • ⅛ tsp salt 0.5 mL
  • 15 marshmallows (regular size, not minis), sliced in half cross-wise
  • 3 cups dark chocolate chips 750 mL
  • 1 tbsp coconut oil 15 mL


  • Step 1

    In medium saucepan, combine strawberries, sugar and lemon juice. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer 10 min., or until jam has thickened and coats of spoon. Crush strawberry mixture with potato masher to break up berries further. Cool jam slightly, cover and refrigerate.

  • Step 2

    Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. In large bowl, cream butter and brown sugar until fluffy, about 1 min. Mix in egg and vanilla extract. Stir in flours, baking soda and salt; mix well. Use hands if necessary to form dough. Roll level 1-tbsp (15-mL) portions of dough into balls; place onto prepared baking sheets. Make 30 balls. Using index finger, press large well in the middle of each. Bake 10 to 12 min., or until just turning golden around edges.

  • Step 3

    As soon as cookies come out of oven (they will be soft), use the end of a wooden spoon handle to re-indent wells, making 1/4-in. (5-mm) deep wells. Fill each well with 1/2 tsp (2 mL) reserved strawberry jam. Top each cookie with a marshmallow half, cut-side down. Place cookies back on lined baking sheets and bake about 2 min., or until marshmallows are melted. Using back of small spoon, press down on softened marshmallow and spread across cookie base. Cool completely on rack set over baking sheet.

  • Step 4

    Meanwhile, in large microwaveable bowl, combine chocolate chips and coconut oil. Microwave on HIGH 2 min., stirring every 30 sec., until melted. To cover tops of cookies in chocolate, place each -- marshmallow-side down -- onto a fork (use a second fork to guide) and dunk into melted chocolate mixture. Coat marshmallow and sides of cookies, but not the cookie bottom. Place onto rack, on cookie bottoms, allowing excess chocolate to drip off. Chill at least 30 min. to set chocolate. Cover and keep chilled until serving.


As a shortcut, skip step one and use your favourite store-bought jam instead.

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Nutrition Facts

  • Nutrition Description Per serving (1 cookie):
  • Calories 250
  • Fat 12 g
  • Saturated Fat 8 g
  • Carbs 35 g
  • Sugar 27 g
  • Protein 3 g
  • Cholesterol 15 mg
  • Fibre 3 g
  • Sodium 35 mg