Why Make This Recipe
Chocolate Covered Strawberry Cookies are a delightful treat that brings together the best of both worlds: the rich taste of chocolate cookies and the refreshing flavor of strawberries. They are perfect for special occasions, parties, or just a sweet snack at home. The combination of cocoa and strawberry filling makes these cookies unique and enjoyable for everyone.
How to Make Chocolate Covered Strawberry Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature preferred
- 2 tablespoons neutral cooking oil
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups cake flour
- 2/3 cup Dutch cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon table salt
- 8 tablespoons unsalted butter
- 4 tablespoons freeze-dried strawberry powder
- 1/8 teaspoon table salt
- 1 1/3 cups powdered sugar
- 1 cup semi-sweet or couverture chocolate
- 1/4 cup heavy cream
Directions:
- In a large mixing bowl, beat the butter and sugars together until light and fluffy.
- Add eggs, oil, and vanilla extract, then mix well.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Chill the dough for 30 minutes.
- For the filling, beat the butter until creamy, then mix in the strawberry powder and salt. Gradually add powdered sugar, mixing well.
- Scoop filling onto a baking sheet and freeze for 15 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop cookie dough and create a crater in the center of each piece.
- Place a dollop of filling in each crater and roll the dough to cover it.
- Bake for 11-12 minutes until cookies are set.
- For the chocolate topping, combine chocolate and cream in a bowl. Heat and whisk until smooth.
- Top cooled cookies with the chocolate ganache and let it harden before serving.
How to Serve Chocolate Covered Strawberry Cookies
You can serve these cookies on their own or with a glass of milk. They are a great addition to dessert platters and are sure to impress your guests. You can also pair them with a scoop of ice cream for a delicious treat.
How to Store Chocolate Covered Strawberry Cookies
To store these cookies, place them in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. Just make sure to separate the layers with parchment paper to prevent sticking.
Tips to Make Chocolate Covered Strawberry Cookies
- Make sure the butter is softened before you start mixing for the best texture.
- Don’t skip the chilling step for the dough; it helps the cookies maintain their shape while baking.
- Experiment with different types of chocolate for the topping, like dark or white chocolate, to switch up the flavor.
Variation
You can add chopped nuts or mini chocolate chips to the cookie dough for extra texture. If you want to intensify the strawberry flavor, consider using fresh strawberries or strawberry extract in the filling.
FAQs
Can I use fresh strawberries instead of freeze-dried powder?
Yes, but keep in mind that fresh strawberries will add moisture, which may affect the filling’s texture. It’s best to stick with freeze-dried strawberries for this recipe.
How do I know when the cookies are done baking?
The cookies should look set and slightly firm around the edges. The centers may look slightly soft; they will continue to set as they cool.
Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough in advance and keep it in the refrigerator for a few days or freeze it for longer storage. Just remember to thaw it before baking.
Chocolate Covered Strawberry Cookies
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Make sure the butter is softened for best texture.
- 1 cup light brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature preferred
- 2 tablespoons neutral cooking oil
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups cake flour
- 2/3 cup Dutch cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon table salt
Filling Ingredients
- 8 tablespoons unsalted butter For the filling.
- 4 tablespoons freeze-dried strawberry powder
- 1/8 teaspoon table salt
- 1 1/3 cups powdered sugar
Chocolate Ganache Ingredients
- 1 cup semi-sweet or couverture chocolate
- 1/4 cup heavy cream
Instructions
Prepare Cookie Dough
- In a large mixing bowl, beat the butter and sugars together until light and fluffy.
- Add eggs, oil, and vanilla extract, then mix well.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Chill the dough for 30 minutes.
Prepare Filling
- For the filling, beat the butter until creamy, then mix in the strawberry powder and salt.
- Gradually add powdered sugar, mixing well.
- Scoop filling onto a baking sheet and freeze for 15 minutes.
Bake Cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop cookie dough and create a crater in the center of each piece.
- Place a dollop of filling in each crater and roll the dough to cover it.
- Bake for 11-12 minutes until cookies are set.
Make Ganache
- For the chocolate topping, combine chocolate and cream in a bowl.
- Heat and whisk until smooth.
- Top cooled cookies with the chocolate ganache and let it harden before serving.