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Easy Chocolate Covered Strawberry Cookies Recipe

4.4 from 145 reviews

Delightful chocolate covered strawberry cookies featuring a tender cocoa-flavored dough filled with a creamy strawberry buttercream center and topped with a smooth bittersweet chocolate coating. These homemade treats combine rich flavors and textures for an indulgent yet approachable cookie perfect for any occasion.

Ingredients

Scale

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 (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 (from crushed freeze-dried berries)
  • 1/8 tsp salt
  • 1 1/3 cups powdered sugar

For the topping:

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

Instructions

  1. Prepare Mise en Place and Make Strawberry Buttercream Filling: Sift the cocoa powder to remove lumps, then measure all dry ingredients (cake flour, cocoa powder, baking powder, baking soda, salt, and cinnamon) and set aside. Beat 8 tablespoons of softened butter until creamy, then mix in strawberry powder, 1/8 teaspoon salt, and powdered sugar until smooth. Scoop 1 tablespoon portions onto parchment and freeze at least 15 minutes to create the filling centers.
  2. Cream Butter and Sugars, Then Build Cookie Dough: In a large bowl, beat 1 cup butter with brown and granulated sugars 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 from step 1 until just combined to avoid overmixing.
  3. Chill Dough and Preheat Oven: Refrigerate the dough for 30 minutes to prevent excessive spreading and help even baking. Meanwhile, preheat oven to 350°F and line baking sheets with parchment paper.
  4. Assemble Filled Cookies and Bake: Remove dough and frozen filling. Scoop 3 tablespoon dough portions, flatten slightly, place a frozen strawberry filling piece in the center, then wrap dough around filling and roll into balls. Place cookies 2 inches apart on baking sheets. Bake for 11-12 minutes until set but still slightly soft in the middle, then let cool on sheets for 10 minutes.
  5. Cool Cookies and Prepare Chocolate Coating: Transfer cookies to a wire rack to cool completely. Melt chocolate chips and cream in a microwave-safe bowl in 30-second intervals, stirring until smooth and pourable to prevent burning or seizing.
  6. Coat with Chocolate and Set: Spoon about 2 teaspoons of warm chocolate topping onto each cooled cookie, spreading gently. Place coated cookies on parchment and chill for 5-10 minutes in refrigerator or 15-20 minutes at room temperature until chocolate hardens.

Notes

  • Using room temperature eggs helps achieve a smooth and well-incorporated dough.
  • Freezing the strawberry filling before wrapping prevents leakage during baking and adds a pleasant surprise.
  • Do not overbake cookies; they should be slightly soft in the center as they firm up while cooling.
  • Melting chocolate in intervals with stirring prevents it from burning and seizing.
  • Chilling dough before baking reduces spreading and results in thicker cookies.

Keywords: chocolate covered strawberry cookies, strawberry buttercream cookies, chocolate cookies, filled cookies, homemade dessert, cocoa cookies