Description
Delight in the decadent fusion of rich chocolate and fruity strawberry flavors with these Chocolate Covered Strawberry Cookies. Featuring a tender cocoa-based dough encasing a luscious freeze-dried strawberry powder buttercream filling, each bite offers a sweet surprise. Finished with a smooth, bittersweet chocolate ganache topping, these cookies balance chewy, soft textures and irresistible richness, making them perfect for special occasions or anytime indulgence.
Ingredients
Scale
For the Dough:
- 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
For the Filling:
- 8 tbsp unsalted butter, softened
- 4 tbsp strawberry powder (from crushed freeze-dried berries)
- 1/8 tsp salt
- 1 1/3 cups powdered sugar
For the Topping:
- 1 cup Ghirardelli 60% cacao bittersweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Prepare Dry Ingredients and Filling: Sift the cocoa powder to remove lumps, then combine cake flour, sifted cocoa powder, baking powder, baking soda, salt, and cinnamon in a bowl and set aside. In another bowl, beat 8 tablespoons softened butter until creamy, then add strawberry powder, 1/8 teaspoon salt, and powdered sugar. Mix until smooth and fully incorporated. Portion this strawberry buttercream filling into 1 tablespoon scoops onto a parchment-lined sheet and freeze for at least 15 minutes to create a frozen center.
- Make the Dough: In a large bowl, beat 1 cup softened butter with the packed brown sugar and granulated sugar for 2-3 minutes until light and fluffy. Add eggs one at a time, mixing well after each. Incorporate the oil and vanilla extract until combined. Gently fold in the prepared dry ingredient mixture until just combined, careful not to overmix to maintain tenderness.
- Chill the Dough: Transfer the dough to the refrigerator and chill for 30 minutes. This step prevents excessive spreading during baking and helps achieve an even bake. Meanwhile, preheat the oven to 350°F and line baking sheets with parchment paper.
- Assemble Cookies: Remove chilled dough and frozen filling from refrigerator and freezer. Scoop about 3 tablespoons of dough, flatten it lightly, place a frozen filling ball in the center, then gently wrap and roll the dough around the filling to form a smooth ball. Arrange the assembled cookies on prepared baking sheets spaced about 2 inches apart.
- Bake: Bake cookies at 350°F for 11-12 minutes until set on the edges but still soft in the center. Avoid overbaking as cookies firm as they cool.
- Cool the Cookies: Allow cookies to cool on the baking sheet for 10 minutes to set before transferring to a wire rack to cool completely.
- Prepare Chocolate Topping: Place chocolate chips and cream in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each, until the mixture is smooth and pourable without any lumps or seizing.
- Apply Chocolate Coating: Spoon approximately 2 teaspoons of warm chocolate ganache onto the top of each cooled cookie. Spread gently with the back of a spoon or offset spatula.
- Set the Chocolate: Place the chocolate-topped cookies on a parchment-lined sheet. Refrigerate for 5-10 minutes or let sit at room temperature for 15-20 minutes until the chocolate hardens completely.
Notes
- Using room temperature eggs ensures smooth incorporation and avoids dough separation.
- Freezing the strawberry buttercream filling solidifies a molten center inside the cookie for a delightful surprise.
- Chilling the dough before baking prevents cookie spreading and contributes to a chewy texture.
- Sifting cocoa powder removes lumps for a smoother dough texture.
- Gently folding dry ingredients keeps the dough tender and soft.
- Microwaving chocolate and cream in intervals avoids burning and seizing.
- Allow cookies to cool before applying chocolate for optimal coating adherence.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cookies, strawberry cookies, chocolate covered cookies, strawberry buttercream filling, baked desserts, cocoa cookies
