Valentine's Special Recipe: Strawberry Cookie Bomb

Tulip Chocolate

As Valentine's Day approaches, what better way to celebrate love and sweetness than with a delightful treat? Introducing the Strawberry Cookie Bomb, a decadent concoction that combines the tartness of fresh strawberries with the indulgent richness of cookies, creating an explosion of flavor sure to captivate hearts and taste buds alike. Whether you're treating your sweetheart or simply indulging in some self-love, this recipe promises to be the perfect Valentine's Day indulgence.


Cookie Dough:


  • 240 grams Unsalted butter
  • 75 grams Palm sugar
  • 60 grams Sugar
  • 100 grams Whole egg
  • 3 grams Vanilla essence
  • 360 grams High protein flour
  • 40 grams Almond powder
  • 4 grams Baking powder
  • 1.5 grams Baking soda
  • 100 grams Melted Tulip Chocolatier Strawberry Compound Chocolate
  • 45 grams Sunflower oil


  1. Mix butter, palm sugar, and sugar until creamy.
  2. Gradually add egg and vanilla essence.
  3. Incorporate all dry ingredients, being careful not to overmix.
  4. Cover the dough with plastic wrap and refrigerate for 30 minutes.

Melted White Chocolate Filling:


  • 100 grams Melted Tulip Chocolatier Strawberry Compound Chocolate
  • 45 grams Sunflower oil


  1. Melt the white chocolate and mix in sunflower oil.
  2. Pour the mixture into small molds, filling each with around 12 grams.
  3. Freeze the mixture until the chocolate solidifies.


  1. Remove the cookie dough from the fridge and portion it into 50-gram balls.
  2. Retrieve the frozen melted chocolate.
  3. Place the melted chocolate inside the cookie dough, ensuring it's well-wrapped.
  4. Return all cookie dough with melted chocolate to the freezer for 10 minutes.
  5. Bake at 200°C for 5-7 minutes.
  6. Allow the cookies to cool slightly before serving.

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