Introduction

These Easy Chocolate Covered Strawberry Cookies combine rich cocoa and a sweet strawberry buttercream center, all wrapped in tender, chewy dough. Finished with a glossy chocolate coating, they make an irresistible treat for any occasion.

The image shows five chocolate cookies placed on a white plate. Each cookie has one thick layer of dark brown, glossy, swirled chocolate frosting on top. The cookies have a slightly rough texture with small cracks, giving them a homemade look. The background is a white marbled surface that adds a clean and simple setting to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dough:

1 cup butter (unsalted, room temperature)
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
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 (bittersweet, 60% cacao recommended)
1/4 cup cream

Instructions

Step 1: Sift the cocoa powder and combine it with the cake flour, baking powder, baking soda, salt, and cinnamon in a bowl; set aside. In a separate bowl, beat 8 tablespoons of softened butter until creamy. Mix in the strawberry powder, salt, and powdered sugar until smooth. Scoop 1 tablespoon portions onto a parchment-lined sheet and freeze for at least 15 minutes.
Step 2: In a large bowl, beat 1 cup 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 combined, being careful not to overmix.
Step 3: Chill the dough in the refrigerator for 30 minutes to prevent spreading and help with even baking. Meanwhile, preheat the oven to 350°F and line baking sheets with parchment paper.
Step 4: Remove dough and frozen filling. Scoop about 3 tablespoons of dough, flatten slightly, place one frozen filling piece in the center, then wrap the dough around to form a ball. Place cookies 2 inches apart on baking sheets. Bake for 11-12 minutes until set but still soft in the center. Avoid overbaking.
Step 5: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Meanwhile, heat chocolate chips and cream in a microwave-safe bowl in 30-second intervals, stirring until smooth and pourable.
Step 6: Spoon about 2 teaspoons of the chocolate mixture onto each cooled cookie, spreading slightly. Set the cookies on parchment and refrigerate or leave at room temperature until chocolate hardens, about 5-10 minutes in the fridge or 15-20 minutes at room temperature.

Tips & Variations

Use room temperature eggs to ensure smooth mixing and a tender dough.
Freeze the filling before assembling to keep the center intact during baking.
Substitute freeze-dried raspberry powder for a tart variation on the filling.
For a dairy-free option, use vegan butter and dark dairy-free chocolate chips.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently at room temperature; avoid microwaving as it may melt the chocolate coating.

How to Serve

The image shows several dark brown chocolate cookies placed on a round white plate. Each cookie has one thick layer, and on top of that, there is a smooth, shiny, thick swirl of dark chocolate frosting with a glossy texture. The cookies look soft and moist, with the frosting applied in a way that creates rounded peaks and smooth swirls. The plate sits on a white marbled surface, giving a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cake flour?

Yes, but cake flour produces a more tender crumb. If using all-purpose flour, you might want to reduce it slightly and consider adding a bit of cornstarch to mimic cake flour texture.

What if I don’t have strawberry powder?

You can substitute with a small amount of freeze-dried strawberry pieces finely crushed or use a natural strawberry extract in the filling, though the texture and flavor intensity may differ slightly.