Name: Easy Chocolate Covered Strawberry Cookies Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup butter (unsalted, preferably Kerrygold); 1 cup brown sugar (packed firmly for chewy texture); 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 bittersweet chocolate chips (60% cacao, Ghirardelli recommended); 1/4 cup cream

Ingredients

1 cup butter (unsalted, room temperature)

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

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

1 cup chocolate chips (60% cacao bittersweet recommended)

1/4 cup cream

Instructions

Step 1: Sift the cocoa powder to remove lumps. Measure and mix together the dry ingredients: cake flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.

Step 2: Prepare the strawberry buttercream filling by beating 8 tablespoons of softened butter until creamy. Add strawberry powder, 1/8 teaspoon salt, and powdered sugar, mixing until smooth. Scoop tablespoons 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 mix in oil and vanilla until combined.

Step 4: Gently fold in the dry ingredients from Step 1 until just combined. Avoid overmixing to maintain a tender texture.

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

Step 6: Remove chilled dough and frozen filling. Flatten about 3 tablespoons of dough in your palm, place one frozen filling piece in the center, then wrap and roll into a ball. Space cookies about 2 inches apart on baking sheets.

Step 7: Bake for 11-12 minutes at 350°F until set but still slightly soft in the center. Let cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.

Step 8: Melt chocolate chips with cream in a microwave-safe bowl in 30-second intervals, stirring until smooth and pourable.

Step 9: Spoon about 2 teaspoons of chocolate topping onto each cooled cookie, spreading gently. Chill on a parchment-lined sheet until chocolate hardens, about 15-20 minutes at room temperature or 5-10 minutes in the fridge.

Tips & Variations

Use room temperature eggs to ensure smooth mixing and prevent dough separation.

Sifting cocoa powder removes lumps for a smoother dough.

Freeze the filling separately to create a soft, gooey center after baking.

Try different freeze-dried fruit powders like raspberry or blueberry for varied flavors.

Use quality bittersweet chocolate for a richer coating experience.

FAQs

Can I substitute cake flour with all-purpose flour?

You can use all-purpose flour, but the cookies may be slightly less tender. Cake flour offers a lighter, softer crumb that’s ideal for this recipe.

How do I make the strawberry powder if I can’t find freeze-dried berries?

You can crush freeze-dried strawberries in a food processor or blender until fine. If unavailable, you can use natural strawberry extract mixed carefully into the filling, but fresh flavor might be less intense.