Name: Easy Chocolate Covered Strawberry Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup butter (preferably Kerrygold unsalted butter); 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 (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 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 (Ghirardelli 60% cacao bittersweet recommended); 1/4 cup cream

Ingredients

For the dough:

1 cup butter (unsalted, preferably 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 (such as 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 (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)
1/4 cup cream

Instructions

Step 1: Sift the cocoa powder to remove lumps. Combine all dry ingredients for the dough—cake flour, sifted cocoa powder, baking powder, baking soda, salt, and cinnamon—and set aside. Prepare the strawberry buttercream by beating softened butter until creamy, then mix in strawberry powder, salt, and powdered sugar until smooth. Scoop 1 tablespoon portions onto parchment and freeze for at least 15 minutes.

Step 2: 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 until combined. Gently fold in the dry ingredients until just mixed, taking care not to overwork the dough.

Step 3: Chill the dough in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350°F and line baking sheets with parchment paper.

Step 4: Remove dough and frozen filling from chillers. Scoop 3 tablespoons of dough, flatten it, place a frozen filling ball in the center, and wrap the dough around it. Roll into a ball and place on baking sheets about 2 inches apart.

Step 5: Bake cookies at 350°F for 11-12 minutes until set but slightly soft in the center. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Melt chocolate and cream in a microwave-safe bowl in 30-second intervals, stirring between, until smooth. Spoon about 2 teaspoons of chocolate on each cooled cookie and spread slightly.

Step 7: Place chocolate-coated cookies on parchment and refrigerate or leave at room temperature until chocolate hardens, about 15-20 minutes at room temperature or 5-10 minutes in the fridge.

Tips & Variations

Use room temperature eggs to ensure smooth mixing and avoid dough separation.

Freezing the strawberry filling before wrapping helps keep a distinct center inside the cookie.

For a different flavor twist, try using raspberry powder instead of strawberry powder.

If you don’t have cake flour, use all-purpose flour but expect a slightly less tender crumb.

Use high-quality chocolate for the topping to enhance overall flavor and shine.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Before serving, let refrigerated cookies come to room temperature for best flavor and texture. The chocolate topping may soften; chilling briefly before serving can re-harden it.

FAQs

Can I use regular flour instead of cake flour?

Yes, all-purpose flour can be substituted, but the cookies may be slightly less tender. For best results, sift the flour before measuring.

What if I don’t have strawberry powder?

You can make your own by crushing freeze-dried strawberries into a fine powder, or substitute with raspberry powder or strawberry jam mixed into the buttercream, though the texture will differ slightly.