Name: Chocolate Covered Strawberry Cookies Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup unsalted butter (preferably Kerrygold), softened; 1 cup packed brown sugar; 1/2 cup granulated sugar; 2 eggs (room temperature, about 70°F); 2 tbsp oil; 1 1/2 tsp vanilla extract; 3 1/4 cups cake flour (King Arthur recommended); 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 unsalted butter, softened; 4 tbsp strawberry powder (from crushed freeze-dried berries); 1/8 tsp salt; 1 1/3 cups powdered sugar; 1 cup Ghirardelli 60% cacao bittersweet chocolate chips; 1/4 cup heavy cream

Ingredients

For the dough:

1 cup butter (unsalted, room temperature)
1 cup brown sugar (packed)
1/2 cup sugar
2 eggs (room temperature)
2 tbsp oil
1 1/2 tsp vanilla extract
3 1/4 cups cake flour
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 (freeze-dried crushed berries)
1/8 tsp salt
1 1/3 cups powdered sugar

For the topping:

1 cup bittersweet chocolate chips
1/4 cup cream

Instructions

Step 1: Sift the cocoa powder to remove lumps. Measure and combine all dry ingredients for the dough—cake flour, cocoa powder, baking powder, baking soda, salt, and cinnamon—and set aside.

Step 2: Prepare the strawberry buttercream filling by beating softened butter until creamy. Mix in strawberry powder, salt, and powdered sugar 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 the centers.

Step 4: In a large bowl, beat butter with brown sugar and sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, then mix in oil and vanilla extract until combined.

Step 5: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the dough tender.

Step 6: Chill the dough in the refrigerator for 30 minutes to prevent spreading during baking.

Step 7: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 8: Remove chilled dough and frozen filling. Scoop about 3 tablespoons of dough, flatten it slightly, place one frozen filling piece in the center, then wrap dough around it and shape into a ball.

Step 9: Place cookies 2 inches apart on baking sheets and bake for 11-12 minutes, until set but slightly soft in the center.

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

Step 11: Prepare the chocolate topping by heating chocolate chips and cream in a microwave-safe bowl in 30-second intervals, stirring until smooth and pourable.

Step 12: Spoon about 2 teaspoons of chocolate onto each cooled cookie, spreading gently. Chill or leave at room temperature until chocolate hardens (15-20 minutes at room temp or 5-10 minutes in fridge).

Tips & Variations

Use room temperature eggs for a smooth dough that blends evenly with the butter and sugars.

Freeze the buttercream filling before baking to keep a distinct, flavorful center inside the cookies.

Try different freeze-dried berry powders, like raspberry or blueberry, for varied fruity fillings.

Use high-quality bittersweet chocolate for a rich, balanced topping that complements the strawberry flavor.

FAQs

Can I use regular flour instead of cake flour?

You can substitute all-purpose flour, but the cookies may be less tender. For best texture, cake flour is recommended.

What can I use instead of strawberry powder?

If you don’t have strawberry powder, finely crush freeze-dried strawberries or stir in a few drops of strawberry extract to the filling, but fresh strawberry flavor may be less intense.