Amy's Kitchen Blog

A Culinary Journey

Chocolate Covered Strawberry Tarts

These delicious little tarts were a hit for Valentine’s Day!  Hiding inside the chocolate cookie mix base is a filling of strawberry preserves.  You might not be able to tell from the picture, but they are actually mini-muffin sized which is good because the pink strawberry frosting and Cool Whip mixture piped on top makes them extra sweet.  I added the heart-shaped sprinkles instead of mini chocolate chips the recipe recommended to sprinkle on top to make them holiday-appropriate.

Some notes about the recipe:

First, try not to overfill the muffin papers. I only have enough mini muffin pans to make 24 at once.  The recipe says it makes 36.  I figured I’d just distribute the cookie dough among my muffin papers, filling them pretty full, and still had some left over.  The fuller ones rose too much, so I wouldn’t recommend filling the muffin papers all the way up.

Second, the recipe says to bake the cookie part for 8-10 minutes, but mine took a little longer (probably because I overfilled them!).  Just be sure to check if they’re done before pulling them out of the oven.


Makes 36 tarts.


1 pouch Betty Crocker double chocolate chunk cookie mix
1/4 cup vegetable oil
1 egg
2 tablespoons water
1/3 cup strawberry preserves
1/2 cup frozen whipped topping (thawed)
1 cup strawberry frosting
3 tablespoons mini chocolate chips (or sprinkles)


  1. Heat oven to 350°F. Place miniature paper baking cup in each of 36 mini muffin cups.
  2. In medium bowl, stir cookie mix, oil, egg and water until soft dough forms. Drop dough by teaspoonfuls into baking cups.
  3. Bake 8 to 10 minutes or until edges are set. Gently press end of wooden spoon into bottoms and against sides of baking cups to flatten, being careful not to make holes in dough. Cool completely, about 30 minutes.
  4. Spoon 1/2 teaspoon strawberry preserves into each cookie cup.
  5. In medium bowl, fold whipped topping into frosting until well combined. Spoon frosting mixture into decorating bag fitted with medium star tip, and pipe into the center of each tart. Top with chocolate chips. Store loosely covered.

The original recipe can be found here: Betty Crocker’s Chocolate Covered Strawberry Tarts


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