Name: Easy Chocolate Covered Strawberry Cookies Recipe
Prep time: 40 min
Cook time: 12 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup butter (unsalted, room temperature, recommended Kerrygold); 1 cup brown sugar (packed firmly); 1/2 cup sugar; 2 eggs (room temperature, about 70°F); 2 tbsp oil; 1 1/2 tsp vanilla extract; 3 1/4 cups cake flour (recommended King Arthur); 3/4 cup cocoa powder (sifted); 2 tsp baking powder; 1/8 tsp baking soda; 3/4 tsp salt; 1/4 tsp ground cinnamon; 8 tbsp butter (softened); 4 tbsp strawberry powder (made from crushed freeze-dried berries); 1/8 tsp salt; 1 1/3 cups powdered sugar; 1 cup chocolate chips (60% cacao bittersweet, recommended Ghirardelli); 1/4 cup cream

Ingredients

For the dough:

1 cup butter (unsalted, e.g., Kerrygold)
1 cup brown sugar (packed firmly)
1/2 cup sugar
2 eggs (room temperature, about 70°F)
2 tbsp oil
1 1/2 tsp vanilla
3 1/4 cups cake flour (e.g., King Arthur)
3/4 cup cocoa powder (sifted)
2 tsp baking powder
1/8 tsp baking soda
3/4 tsp salt
1/4 tsp ground cinnamon

For the filling:

8 tbsp butter
4 tbsp strawberry powder (from crushed freeze-dried berries)
1/8 tsp salt
1 1/3 cups powdered sugar

For the topping:

1 cup chocolate chips (e.g., Ghirardelli 60% cacao bittersweet)
1/4 cup cream

Instructions

Step 1: Sift the cocoa powder to remove lumps, then mix with cake flour, baking powder, baking soda, salt, and cinnamon. Set this dry mixture aside.

Step 2: Prepare the strawberry buttercream filling by beating 8 tablespoons softened butter until creamy. Add strawberry powder, 1/8 teaspoon salt, and powdered sugar. Mix until smooth.

Step 3: Scoop 1 tablespoon portions of the filling onto a parchment-lined sheet and freeze for at least 15 minutes to firm up.

Step 4: In a large bowl, beat 1 cup butter with brown sugar and sugar until light and fluffy, about 2-3 minutes.

Step 5: Add eggs one at a time, then mix in oil and vanilla until fully combined.

Step 6: Gently fold in the dry ingredients until just combined, avoiding overmixing.

Step 7: Chill the dough in the refrigerator for 30 minutes to prevent spreading during baking.

Step 8: Preheat oven to 350°F and line baking sheets with parchment paper.

Step 9: Remove dough and frozen filling. Take 3 tablespoons of dough, flatten it, place one frozen filling piece in the center, then wrap dough around it and roll into a ball.

Step 10: Place cookies 2 inches apart on baking sheets and bake for 11-12 minutes until set but still slightly soft in the center.

Step 11: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 12: Melt chocolate and cream together in 30-second microwave intervals, stirring until smooth and pourable.

Step 13: Spoon about 2 teaspoons of chocolate on top of each cooled cookie and spread slightly.

Step 14: Allow chocolate to harden at room temperature for 15-20 minutes or refrigerate for 5-10 minutes before serving.

Tips & Variations

Use room temperature eggs for a smoother dough mixture and tender crumb.

Freezing the filling ensures a delightful gooey center after baking.

Try substituting strawberry powder with raspberry powder for a different fruity twist.

For extra texture, sprinkle crushed freeze-dried strawberries on the chocolate topping before it sets.

FAQs

Can I use regular all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but the cookies may have a slightly firmer texture compared to the tender crumb achieved with cake flour.

What can I do if I don’t have strawberry powder?

If you don’t have strawberry powder, try using finely chopped freeze-dried strawberries or strawberry jam, though the texture and moisture may vary slightly.