Introduction

These easy chocolate covered strawberry cookies combine rich cocoa dough with a sweet, tangy strawberry buttercream center, all topped with smooth chocolate. Perfect for a special treat or sharing with friends, they offer a delightful surprise in every bite.

Easy Chocolate Covered Strawberry Cookies Recipe - Recipe Image

Ingredients

1 cup butter (Kerrygold unsalted recommended)
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, for filling)
4 tbsp strawberry powder (from crushed freeze-dried berries)
1/8 tsp salt (for filling)
1 1/3 cups powdered sugar (for filling)
1 cup chocolate chips (60% cacao bittersweet recommended)
1/4 cup cream

Instructions

Step 1: Sift the cocoa powder to remove lumps. Measure and combine the dry ingredients: cake flour, sifted cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Set aside.
Step 2: Prepare the strawberry filling by beating 8 tablespoons of softened butter until creamy. Mix in the strawberry powder, 1/8 teaspoon salt, and powdered sugar until smooth. Scoop tablespoon portions onto parchment paper and freeze for at least 15 minutes.
Step 3: In a large bowl, beat 1 cup butter with packed brown sugar and 1/2 cup sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, then add oil and vanilla, mixing until combined.
Step 4: Gently fold in the dry ingredient mixture until just combined, being careful not to overmix.
Step 5: Refrigerate the dough for 30 minutes to prevent spreading during baking.
Step 6: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 7: Remove dough and frozen filling from fridge and freezer. Take about 3 tablespoons of dough, flatten it, place one frozen filling piece in center, then wrap dough around the filling and roll into a ball.
Step 8: Place cookies 2 inches apart on baking sheets. Bake for 11-12 minutes until set but slightly soft in the center. Let cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: Melt chocolate chips with cream in a microwave-safe bowl in 30-second intervals, stirring until smooth and pourable.
Step 10: Spoon about 2 teaspoons of warm chocolate onto each cooled cookie, spreading slightly. Chill at room temperature 15-20 minutes or in fridge 5-10 minutes until chocolate hardens.

Tips & Variations

Use room temperature eggs to ensure smooth mixing and a tender crumb.
Freeze the strawberry filling before wrapping to keep a neat center inside each cookie.
Substitute freeze-dried raspberry powder for a different fruity twist.
For a richer chocolate topping, add a teaspoon of butter to the chocolate and cream mixture.

Storage

Store cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. If refrigerated, allow them to come to room temperature before serving for best flavor. Reheat gently in the microwave if desired, but be careful not to melt the chocolate topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cake flour?

You can substitute all-purpose flour, but the cookies may be slightly less tender. For best results, sift the flour and reduce the amount by two tablespoons.

What if I don’t have strawberry powder?

If you can’t find strawberry powder, substitute with strawberry jam in the filling, but reduce the powdered sugar slightly to balance sweetness and moisture.