Description
These Easy Chocolate Covered Strawberry Cookies feature a rich cocoa cookie dough filled with a creamy strawberry buttercream center and topped with a smooth chocolate ganache. Perfectly tender and bursting with fruity flavor, they combine the classic taste of strawberries and chocolate in a delightful, melt-in-your-mouth treat.
Ingredients
Scale
For the Dough:
- 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
For the Filling:
- 8 tbsp butter (softened)
- 4 tbsp strawberry powder (made from crushed freeze-dried berries)
- 1/8 tsp salt
- 1 1/3 cups powdered sugar
For the Topping:
- 1 cup chocolate chips (60% cacao bittersweet, recommended Ghirardelli)
- 1/4 cup cream
Instructions
- Prepare Dry Ingredients and Filling: Sift the cocoa powder to remove lumps. Measure out cake flour, cocoa powder, baking powder, baking soda, salt, and cinnamon and set them aside. Beat 8 tbsp softened butter until creamy, add strawberry powder, 1/8 tsp salt, and powdered sugar, mixing until smooth. Portion the filling into 1-tablespoon scoops on parchment and freeze at least 15 minutes to set.
- Make Cookie Dough: In a large bowl, beat 1 cup butter with packed brown sugar and 1/2 cup sugar until light and fluffy (2-3 minutes). Add eggs one at a time, followed by oil and vanilla, blending each well. Gently fold in the dry ingredient mixture until just combined; avoid overmixing to keep dough tender.
- Chill Dough and Preheat Oven: Refrigerate cookie dough for 30 minutes to prevent spreading. Meanwhile, preheat oven to 350°F and line baking sheets with parchment paper.
- Assemble Cookies: Remove dough and frozen filling. Scoop 3 tablespoons of dough, flatten slightly, place a frozen filling ball in the center, then wrap dough completely around the filling and roll into a ball. Place cookies 2 inches apart on prepared sheets.
- Bake Cookies: Bake at 350°F for 11-12 minutes until edges are set but centers remain slightly soft. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Make Chocolate Topping: Combine chocolate chips and cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and pourable without seizing.
- Coat Cookies: Spoon about 2 teaspoons of warm chocolate over each cooled cookie, spreading gently. Place cookies on parchment and chill in the refrigerator for 5-10 minutes or at room temperature for 15-20 minutes until chocolate is hardened.
Notes
- Use room temperature eggs to ensure smooth mixing without curdling.
- Freezing the strawberry filling helps it maintain shape inside the cookie during baking.
- Chilling the dough prevents excessive spreading and promotes even baking.
- Be careful not to overbake cookies; they should be soft in the center when removed from oven.
- Microwave chocolate slowly in intervals to avoid burning or seizing.
- Storing cookies refrigerated after coating helps the chocolate set quickly and stay glossy.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cookies, strawberry cookies, chocolate covered cookies, strawberry buttercream, easy dessert, cocoa cookies, holiday cookies
