Easy Chocolate Covered Strawberry Cookies Recipe
These Easy Chocolate Covered Strawberry Cookies feature a tender cocoa-infused dough wrapped around a delightful frozen strawberry buttercream filling, then topped with a smooth bittersweet chocolate coating. Their chewy texture combined with the fruity, creamy center and rich chocolate topping make them an irresistible treat perfect for any occasion.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Dough:
- 1 cup unsalted butter (preferably Kerrygold), softened
- 1 cup packed brown sugar
- 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 sifted cocoa powder
- 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 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 Filling: Sift the cocoa powder to remove lumps. In a bowl, combine cake flour, sifted cocoa powder, baking powder, baking soda, salt, and ground cinnamon; set aside. In another bowl, beat 8 tablespoons softened butter until creamy, then mix in strawberry powder, 1/8 tsp salt, and powdered sugar until smooth. Scoop tablespoon portions onto parchment and freeze at least 15 minutes to form the filling centers.
- Make Cookie Dough: In a large bowl, beat 1 cup softened butter with packed brown sugar and sugar until fluffy (about 2-3 minutes). Add eggs one at a time, then oil and vanilla until fully combined. Gently fold dry ingredients into the butter mixture until just combined, careful not to overmix.
- Chill Dough: Transfer dough to refrigerator and chill for 30 minutes to prevent excessive spreading during baking and to promote even baking.
- Preheat and Prepare Baking Sheets: While dough chills, preheat oven to 350°F and line baking sheets with parchment paper.
- Assemble Cookies: Remove dough and frozen filling from fridge and freezer. Scoop 3 tablespoons dough, flatten slightly, place one frozen strawberry filling cube in center, then wrap dough around and roll into a ball. Place on prepared sheets about 2 inches apart.
- Bake Cookies: Bake at 350°F for 11-12 minutes until set but still slightly soft in center. Cookies will firm as they cool; avoid overbaking.
- Cool Baked Cookies: Let cookies cool on baking sheet for 10 minutes to set, then transfer to wire rack to cool completely.
- Prepare Chocolate Coating: Combine chocolate chips and cream in microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and pourable, avoiding overheating.
- Coat Cookies: Spoon about 2 teaspoons warm chocolate over each cooled cookie, spreading gently. Place on parchment-lined sheet and chill or let set at room temperature until chocolate hardens (15-20 minutes room temp or 5-10 minutes refrigerated).
Notes
- Use room temperature eggs for smooth incorporation and better dough texture.
- Freezing the strawberry filling is essential to keep a distinct creamy center in the baked cookie.
- Be careful not to overbake cookies to maintain a chewy, tender texture.
- Gently melting chocolate in intervals prevents seizing and burning.
- Chilling assembled cookies after coating ensures a glossy, firm chocolate finish.
Keywords: chocolate covered strawberry cookies, chocolate cookies, strawberry buttercream cookies, homemade cookies, chocolate dipped cookies, dessert treat
