Name: Easy Chocolate Covered Strawberry Cookies Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup unsalted butter (preferably Kerrygold), softened; 1 cup packed brown sugar; 1/2 cup granulated 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; 8 tbsp butter, softened; 4 tbsp strawberry powder (from crushed freeze-dried berries); 1/8 tsp salt; 1 1/3 cups powdered sugar; 1 cup Ghirardelli 60% cacao bittersweet chocolate chips; 1/4 cup cream

Ingredients

1 cup butter (unsalted, 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

3/4 cup cocoa powder (sifted)

2 tsp baking powder

1/8 tsp baking soda

3/4 tsp salt

1/4 tsp ground cinnamon

8 tbsp butter (softened, for filling)

4 tbsp strawberry powder (from crushed freeze-dried berries)

1/8 tsp salt (for filling)

1 1/3 cups powdered sugar

1 cup chocolate chips (60% cacao bittersweet)

1/4 cup cream

Instructions

Step 1: Sift the cocoa powder to remove any lumps. Measure and combine the dry ingredients—cake flour, sifted cocoa powder, baking powder, baking soda, salt, and cinnamon—in a bowl and set aside. Prepare the strawberry buttercream filling by beating 8 tablespoons of softened butter until creamy. Mix in the 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 2: In a large bowl, beat 1 cup butter with the brown sugar and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing well after each. Incorporate the oil and vanilla until fully combined. Gently fold in the dry ingredients until just combined, being careful not to overmix.

Step 3: Transfer the cookie dough to the refrigerator and chill for 30 minutes. Meanwhile, preheat the oven to 350°F and line baking sheets with parchment paper.

Step 4: Remove the dough and frozen filling from the fridge and freezer. Scoop about 3 tablespoons of dough, flatten slightly, place one frozen filling piece in the center, then wrap the dough around it and roll into a ball. Place cookies 2 inches apart on baking sheets.

Step 5: Bake at 350°F for 11-12 minutes, until cookies are set but still slightly soft in the center. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Prepare the chocolate topping by heating chocolate chips and cream in a microwave-safe bowl in 30-second intervals, stirring until smooth and pourable.

Step 7: Spoon about 2 teaspoons of chocolate onto each cooled cookie, spreading slightly. Let the chocolate harden at room temperature for 15-20 minutes or in the fridge for 5-10 minutes before serving.

Tips & Variations

Use room temperature eggs to help the ingredients combine smoothly and create a tender dough.

Freeze the strawberry filling before assembling to keep it intact during baking and provide a pleasant surprise inside each cookie.

Swap strawberry powder for raspberry powder or other freeze-dried fruit for different fruity notes.

For extra flair, sprinkle a pinch of sea salt on the chocolate topping before it sets.

FAQs

Can I use regular flour instead of cake flour?

Using cake flour gives a tender crumb, but if you don’t have it, you can substitute with all-purpose flour. The texture will be slightly denser but still delicious.

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 mortar and pestle. Store in an airtight container for up to a month.