Name: Easy Chocolate Covered Strawberry Cookies Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup unsalted butter (Kerrygold 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 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; 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 chocolate chips (Ghirardelli 60% cacao bittersweet); 1/4 cup cream

Ingredients

1 cup butter (unsalted, Kerrygold recommended)

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

8 tbsp butter (for filling, softened)

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

1/8 tsp salt (for filling)

1 1/3 cups powdered sugar (for filling)

1 cup chocolate chips (60% cacao bittersweet recommended)

1/4 cup cream

Instructions

Step 1: Sift the cocoa powder to remove any lumps, then combine it with cake flour, baking powder, baking soda, salt, and cinnamon. Set this dry mixture aside.

Step 2: 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 parchment paper 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 mix in oil and vanilla until combined.

Step 4: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the dough tender.

Step 5: Refrigerate the dough for 30 minutes to chill and prevent excessive spreading during baking. Meanwhile, preheat your oven to 350°F and line baking sheets with parchment paper.

Step 6: Remove dough and filling from fridge and freezer. Scoop 3 tablespoons of dough, flatten in your palm, 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 7: Bake at 350°F for 11-12 minutes until cookies are set but still soft in the center. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Prepare chocolate coating by heating chocolate chips and cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until smooth and pourable.

Step 9: Spoon about 2 teaspoons of chocolate onto each cooled cookie and spread slightly. Allow chocolate to harden at room temperature for 15-20 minutes or in the refrigerator for 5-10 minutes.

Tips & Variations

Use room temperature eggs to help achieve a smooth, well-blended dough.

Freeze the strawberry filling before assembling cookies to keep centers intact during baking.

For a more intense chocolate flavor, use high-quality cocoa powder and bittersweet chocolate chips.

Substitute fresh strawberries for freeze-dried powder by reducing moisture in the filling with powdered sugar adjustments.

FAQs

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

Yes, you can substitute all-purpose flour, but the texture may be slightly less tender since cake flour has a lower protein content that produces a softer crumb.

Can I make the filling without strawberry powder?

If you don’t have strawberry powder, you can try using a few drops of strawberry extract and adjust powdered sugar for sweetness, though this may change the texture slightly.