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 (preferably Kerrygold), softened; 1 cup packed brown sugar; 1/2 cup granulated sugar; 2 eggs, room temperature (~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 strawberries); 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, 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 preferred)

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 (crushed freeze-dried berries)

1/8 tsp salt (for filling)

1 1/3 cups powdered sugar (for filling)

1 cup chocolate chips (Ghirardelli 60% cacao bittersweet recommended)

1/4 cup cream

Instructions

Step 1: Sift the cocoa powder to remove lumps. Measure out and combine the dry ingredients: cake flour, sifted 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. Mix in strawberry powder, 1/8 teaspoon salt, and powdered sugar until smooth and combined. Scoop tablespoon-sized portions onto parchment paper and freeze for at least 15 minutes.

Step 3: In a large bowl, beat 1 cup butter with brown sugar and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing fully. Incorporate oil and vanilla extract, then gently fold in the dry ingredients until just combined.

Step 4: Refrigerate the cookie dough for 30 minutes to prevent spreading and ensure even baking. Meanwhile, preheat the oven to 350°F and line baking sheets with parchment paper.

Step 5: Remove chilled dough and frozen filling. Scoop 3 tablespoons of dough, flatten slightly, place one frozen filling piece in the center, then wrap dough around it and roll into a ball. Place cookies 2 inches apart on baking sheets.

Step 6: Bake cookies at 350°F for 11-12 minutes until set but still soft in the center. Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Step 7: 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 8: Spoon about 2 teaspoons of chocolate onto each cooled cookie, spreading gently. Chill on parchment 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 a smooth, well-incorporated dough.

Sifting cocoa powder prevents lumps and ensures a tender crumb.

Freeze the filling ahead of time to avoid it melting into the dough while baking.

Substitute strawberry powder with raspberry powder for a different fruity twist.

Swap bittersweet chocolate for milk chocolate if you prefer a sweeter topping.

FAQs

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

You can substitute all-purpose flour, but the texture will be slightly less tender. For best results, use cake flour as it creates a softer crumb.

How do I make strawberry powder if I can’t find it?

You can make your own by crushing freeze-dried strawberries in a food processor or spice grinder until fine. This powder adds concentrated strawberry flavor without extra moisture.