Naples cookies
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Strawberry, vanilla and chocolate can all be placed in one buttery soft sugar cookie! These triple threat Naples cookies are a big crowd delight.
Strawberry vanilla and chocolate are all one cookie
These soft and chewy Neapolitan tank cookies are made with one third butter sugar cookie dough, one third strawberry cookie dough, and one third unstable chocolate cookie dough, making the most delicious triple-flavored cookies that sink your teeth. And if you’re thinking about three cookie dough, it sounds like a lot of work, think again! Create one cookie dough base and split it into thirds before stirring the different flavors, and these will soon come together!
What are Naples’ cookies?
If you’ve ever been able to gallons of Naples ice cream in your freezer, you can know exactly what to expect with these triple threat cookies. Personally, I was in a Naples ice cream house. Because my brother was a strawberry devil and my sister’s chocolate and vanilla, so my parents did something financially and bought some Naples ice cream.
You can find all of these same flavors on these three cookies: one-third of vanilla, one-third of chocolate, and a third strawberry! And if you really want to level up, get some Naples ice cream and make an ice cream sandwich.
What ingredients do you need to whip these three cookies?
These cookies come with simple baking staples that you probably already have on hand, such as butter, sugar, eggs, flour. The only special ingredient you need is freeze dried strawberries to get the real strawberry flavor of the strawberry portion of your cookies!
Unsalted butter granulated sugar brown sugar egg vanilla extract whole visual powder baking soda baking powder salt salt cocoa powder freeze dried strawberries
How to store these Napoli cookies
There’s nothing sadder than old cookies. I don’t want that for you. Luckily, these cookies can stay soft and chewy during days when they are stored properly.
At room temperature: Keep cookies fresh for up to 4 days when stored in airtight containers or plastic bags on the counter! In the fridge, these can also be stored in airtight containers or plastic bags for up to 7 days to maximize their lifespan without freezing. In the freezer: Freeze cookies in a freezing plastic bag in the freezer for up to 3 months! Make sure to cool completely before storing. This way, avoid steaming the plastic bags or ice the freezer.
Happy baking, my friend!
xxx
printing
author: sofi | Broma Bakery
Preparation time: half an hour
Cooking time: 15 minutes
Total time: 1 hour 30 minutes
yield: 12 Cookies
category: Dessert
method: oven
cooking: Americans
unit:
USM
material
1/2 cup Unsalted butter at room temperature
1/2 cup Granule sugar
1/4 cup Stuffed light brown sugar
1 Big eggs at room temperature
2 tsp Vanilla extract
1 1/3 cup + 1 A large spoon All-purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/3 cup Freeze-dried strawberries, finely ground, 1 tablespoon of Dutch Processed Cocoa Powder
1/2 cup Granule sugar
Instructions
Preheat the oven to 350°F and arrange the parchment on a baking sheet. Please put it aside. In a stand mixer with a paddle attachment, mix butter, brown sugar and granulated sugar and beat at medium speed until light and fluffy, about 2 minutes. Using a rubber spatula, scrape off the sides of the bowl and add the egg and vanilla extract. Shake until smooth. Add 1 tablespoon of flour (use extra tablespoons later!), baking soda, baking powder and salt, and mix and mix until there are no flour stripes. Divide the dough into a third and place each part in your own bowl. If it’s not perfect, it’s fine! Add the remaining 1 tablespoon of flour to the first bowl and mix. In a second bowl, add the freeze-dried strawberries and mix. Add the cocoa powder to the third bowl and mix. Using tablespoon measurements, scoop up the raised tablespoons of each dough. Smooth a bowl of dough of one of each flavor together and roll it between your palms to stick together. Place the granulated sugar in a small bowl and place each cookie dough bowl into the sugar to completely cover the outside. Place the bowl 2 inches apart on the prepared cookie sheet. Bake at 350°F for 12-14 minutes, or until the edges are bright golden and the center is bulging, but still slightly below. Before moving to the wire cooling rack, cool it on a baking sheet for a few minutes and cool it completely before eating! enjoy!
