Easy Chocolate Covered Strawberry Cookies Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies 1x
- Category: Baking
- Method: Baking
- Cuisine: American
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
