Description

Delight in these Easy Chocolate Covered Strawberry Cookies featuring a rich cocoa dough filled with a creamy strawberry buttercream center and topped with a smooth chocolate ganache. Perfectly tender with a surprise fruity core, they blend classic chocolate with luscious strawberry flavor for a delectable treat.

Ingredients

Scale

For the Dough:

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

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 chocolate chips (Ghirardelli 60% cacao bittersweet)
1/4 cup cream

Instructions

Prepare Dry Ingredients and Filling: Sift the cocoa powder to remove lumps. Combine cake flour, sifted cocoa, baking powder, baking soda, salt, and ground cinnamon in a bowl. In a separate bowl, beat softened butter for the filling until creamy, then mix in strawberry powder, salt, and powdered sugar until smooth. Scoop 1 tablespoon portions of filling onto parchment and freeze for at least 15 minutes.
Make the Dough: In a large bowl, beat butter with packed brown sugar and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, followed by oil and vanilla, mixing fully after each addition. Gently fold in dry ingredients until just combined—avoid overmixing to keep the dough tender.
Chill Dough and Preheat Oven: Refrigerate the dough for 30 minutes to prevent spreading and ensure even baking. Meanwhile, preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Assemble Cookies: Remove chilled dough and frozen filling. Take about 3 tablespoons dough, flatten in palm, place one frozen filling piece in center, then wrap dough around filling rolling into a ball. Place cookies 2 inches apart on baking sheets.
Bake Cookies: Bake cookies for 11-12 minutes until set but slightly soft in the center. They will firm up as they cool. Let cool on baking sheet for 10 minutes before transferring to wire racks to cool completely.
Prepare Chocolate Coating: In a microwave-safe bowl, combine chocolate chips and cream. Heat in 30-second intervals, stirring after each, until smooth and pourable without seizing.
Top Cookies with Chocolate: Spoon about 2 teaspoons of warm chocolate on each cooled cookie and spread slightly. Set on parchment-lined sheet and refrigerate or leave at room temperature until chocolate hardens, about 5-10 minutes in fridge or 15-20 minutes at room temp.

Notes

Using room temperature eggs ensures smooth blending without curdling the butter mixture.
Freezing the filling before assembling keeps the strawberry center distinct and prevents leakage during baking.
Chilling the dough before baking helps maintain cookie shape and texture.
Use high-quality bittersweet chocolate for topping to get a rich, glossy finish.
Cookies are best stored in airtight containers at room temperature or refrigerated for longer freshness.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate covered strawberry cookies, chocolate cookies with strawberry filling, easy chocolate cookies, strawberry buttercream cookies, chocolate dipped cookies