Easy Chocolate Covered Strawberry Cookies Recipe
These Easy Chocolate Covered Strawberry Cookies combine a tender cocoa-flavored cookie dough with a luscious strawberry buttercream center, all topped with a smooth layer of bittersweet chocolate. The frozen strawberry filling inside offers a delightful surprise, making these cookies perfect for chocolate and fruit lovers alike.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the dough:
- 1 cup unsalted butter (preferably Kerrygold), softened
- 1 cup brown sugar, packed firmly
- 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 preferred)
- 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 strawberries)
- 1/8 tsp salt
- 1 1/3 cups powdered sugar
For the topping:
- 1 cup Ghirardelli 60% cacao bittersweet chocolate chips
- 1/4 cup cream
Instructions
- Prepare dry ingredients and strawberry filling: Sift cocoa powder to remove lumps and mix with cake flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, beat softened butter for filling until creamy, then blend in strawberry powder, salt, and powdered sugar until smooth. Scoop 1 tablespoon portions and freeze on parchment-lined sheet for at least 15 minutes.
- Make the cookie dough: In a large bowl, beat 1 cup softened butter with brown sugar and granulated sugar until light and fluffy (2-3 minutes). Add eggs one at a time, then oil and vanilla, mixing well. Gently fold in the dry ingredients until just combined, being careful not to overmix.
- Chill the dough: Refrigerate the dough for 30 minutes to prevent spreading and promote even baking. Meanwhile, preheat oven to 350°F and line baking sheets with parchment paper.
- Assemble cookies: Remove dough and frozen filling from chillers. Scoop 3 tablespoons of dough, flatten slightly in your palm, place a frozen filling piece in the center, and wrap dough around it, rolling into a ball. Place cookies 2 inches apart on prepared sheets.
- Bake: Bake at 350°F for 11-12 minutes until cookies are set but soft in the centers. Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare chocolate coating: In a microwave-safe bowl, combine chocolate chips and cream. Heat in 30-second intervals, stirring between, until smooth and pourable.
- Coat cookies: Spoon about 2 teaspoons of chocolate mixture onto each cooled cookie, spreading gently. Place on parchment-lined sheet and refrigerate or leave at room temperature until chocolate hardens (15-20 minutes at room temp or 5-10 minutes refrigerated).
Notes
- Using room temperature eggs helps create a smooth, non-separated dough.
- Freezing the strawberry buttercream filling ensures a neat, surprise center inside the cookie.
- Do not overbake; cookies should remain slightly soft to allow for a tender texture.
- Microwave chocolate gently in intervals to avoid burning or seizing.
- Chilling dough prevents excessive cookie spreading and ensures even baking.
Keywords: chocolate cookies, strawberry filling, chocolate covered cookies, easy dessert, holiday cookies, bittersweet chocolate, strawberry buttercream
