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You can use any sun-kissed berry atop the cream cheese filling in these crisp chocolate cookies.

Source: Martha Stewart Living, August 2006



Cook's Notes

Unfilled cookies can be stored in airtight containers up to 3 days.

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How would you rate this recipe?
  • amherstcook
    6 JUN, 2010
    Nice cookie, and well-received. I didn't reach the 3 doz count, although I kept them as small as recommended. I added finely grated lemon zest to the cream cheese mixture, and it brightened it up nicely!
  • MS11411089
    1 JUN, 2010
    I made these and decided to add the extra 1/4 cup flour and chill the dough.Even when I tried to roll them out I needed to use extra flour.. They did turn out good but I think the next time it will be and overnight chill... SANDI.
  • mykele
    31 MAY, 2010
    I live at 5,ooo feet and always adjust the flour content in many recipes. I used one cup of flour and a whole egg instead of just the the yolk. I thoroughlychilled the dough for 2 hours and found the results excellent. The chilling is a must and the 1/4 cup added flour gave better body to the finished cookie.
  • janehatespain
    25 OCT, 2009
    These turned out Ok. Nothing special or to write home about.
  • MommaKate
    31 AUG, 2008
    These were great! They were gone 20 minutes after I finished making them! The cookies crumble easily though, so make sure not to make the imprints too deep.
  • BayTree
    19 JUN, 2008
    These are terrific. So attractive! I used fresh chopped sweet cherries instead of strawberries for the classic chocolate/cherry combo. I think I will use raspberries for the next servings.
  • bettyagnes
    8 APR, 2008
    How would these be stored? Do you have to refrigerate them since they have cream cheese on top?
  • dovecanyon
    18 MAR, 2008
    Chill the dough to make it firmer and easier to handle. It will be too sticky to roll into firm balls at room temp. Plus, I find that the cookies bake better after chilling. Perhaps the slightly cooler temp slows the cooking process? The texture is definitly better in the cookies that were chilled before baking.
  • appleringo
    2 MAR, 2008
    may i ask? why do you have to refrigerate the dough for an hour? what's for? just curious

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