Description

These Easy Chocolate Covered Strawberry Cookies are a delightful treat featuring a tender cocoa cookie dough wrapped around a luscious strawberry buttercream filling, finished with a smooth bittersweet chocolate coating. Perfectly balanced with a hint of cinnamon and bursting with strawberry flavor, they offer a surprising creamy center that makes each bite irresistible.

Ingredients

Scale

For the dough:

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

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 (Ghirardelli 60% cacao bittersweet recommended)
1/4 cup cream

Instructions

Prepare the dry ingredients and filling: Sift the cocoa powder to remove lumps, then combine with cake flour, baking powder, baking soda, salt, and cinnamon; set aside. Beat the softened butter for the filling until creamy, then mix in strawberry powder, salt, and powdered sugar until smooth. Portion the filling into 1-tablespoon scoops on parchment and freeze for at least 15 minutes to firm up.
Make the cookie dough: 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, followed by oil and vanilla, mixing well after each. Gently fold in the dry ingredients until just combined, avoiding overmixing.
Chill the dough: Transfer the dough to the refrigerator to chill for 30 minutes to prevent spreading during baking and ensure even cooking.
Preheat oven and prepare baking sheets: Set the oven to 350°F and line baking sheets with parchment paper.
Assemble the cookies: Remove dough and frozen filling from fridge/freezer. Scoop about 3 tablespoons of dough, flatten it, place one frozen filling ball in the center, then carefully wrap and roll the dough around it into a smooth ball. Place the cookies 2 inches apart on baking sheets.
Bake: Bake at 350°F for 11-12 minutes until set but still soft in the center. Remove and let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
Prepare chocolate coating: Combine chocolate chips and cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until smooth and pourable to avoid burning.
Coat the cookies: Spoon about 2 teaspoons of the warm chocolate mixture onto each cooled cookie, spreading it slightly. Place on parchment and chill in the refrigerator for 5-10 minutes or let sit at room temperature for 15-20 minutes until the chocolate hardens.

Notes

Using room temperature eggs helps create a smooth batter without separating.
Freezing the strawberry filling ensures a delightful creamy center that holds its shape during baking.
Chilling the dough prevents excessive spreading for thicker, chewier cookies.
Sifting the cocoa powder eliminates lumps for uniform texture and flavor.
The gentle microwave method for melting chocolate prevents scorching and ensures a glossy finish.
These cookies keep well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: chocolate cookies, strawberry cookies, chocolate covered cookies, strawberry buttercream, chocolate coated cookies, easy cookies, baked cookies