Introduction

These Easy Chocolate Covered Strawberry Cookies combine rich cocoa dough with a luscious strawberry buttercream center, all topped with a smooth chocolate coating. Perfect for chocolate and fruit lovers alike, they offer a delightful surprise in every bite.

Easy Chocolate Covered Strawberry Cookies Recipe - Recipe Image

Ingredients

For the dough:

1 cup butter (Kerrygold unsalted preferred)
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
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
4 tbsp strawberry powder (from crushed freeze-dried berries)
1/8 tsp salt
1 1/3 cups powdered sugar

For the topping:

1 cup chocolate chips (Ghirardelli 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, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 2: Prepare the strawberry buttercream filling by beating 8 tablespoons softened butter until creamy. Mix in strawberry powder, 1/8 teaspoon salt, and powdered sugar until smooth. Scoop 1 tablespoon portions onto a parchment-lined sheet 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 oil and vanilla, mixing until combined.
Step 4: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to keep the dough tender.
Step 5: Refrigerate the dough for 30 minutes to prevent spreading and ensure even baking. Meanwhile, preheat oven to 350°F and line baking sheets with parchment paper.
Step 6: Remove dough and filling from fridge and freezer. Scoop 3 tablespoons dough, flatten slightly, place one frozen filling piece in center, then wrap dough around it and roll into a ball.
Step 7: Place cookies 2 inches apart on baking sheets. Bake at 350°F for 11-12 minutes until set but still soft in center. Let cool on sheet for 10 minutes, then transfer to wire rack to cool fully.
Step 8: Prepare the chocolate coating by heating chocolate chips and cream in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth and pourable.
Step 9: Spoon about 2 teaspoons of chocolate onto each cooled cookie and spread slightly. Refrigerate or keep at room temperature until chocolate hardens, about 15-20 minutes room temp or 5-10 minutes in the fridge.

Tips & Variations

Use room temperature eggs to ensure smooth mixing and prevent a broken texture in the dough.
Sift cocoa powder to avoid lumps for a smoother dough.
For a different fruit twist, try swapping strawberry powder with raspberry or blueberry powder.
If you prefer a sweeter chocolate coating, use milk chocolate chips instead of bittersweet.
Freeze the filling portions well to create a neat, surprise center that holds shape during baking.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Let chilled cookies come to room temperature before serving for the best texture. The chocolate topping should remain firm when refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of cake flour?

Yes, but cake flour results in a more tender crumb. If using all-purpose flour, consider reducing it slightly for a softer texture.

How do I make strawberry powder if I can’t find it?

You can make your own by crushing freeze-dried strawberries into a fine powder using a food processor or blender. Be sure to remove any larger pieces for a smooth filling.