why make this recipe
Chocolate Covered Strawberry Cookies are a delightful mix of flavors and textures that will impress your family and friends. They combine rich chocolate cookies with a creamy strawberry filling and a smooth chocolate topping. This recipe is perfect for special occasions or just a sweet treat at home.
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
- 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 (for filling)
- 4 Tablespoons freeze-dried strawberry powder
- 1/8 teaspoon table salt (for filling)
- 1 1/3 cups powdered sugar (for filling)
- 1 cup semi-sweet or couverture chocolate (for topping)
- 1/4 cup heavy cream (for topping)
Directions :
- In a large mixing bowl, beat the butter and sugars together until light and fluffy.
- Add eggs, oil, and vanilla; mix to combine.
- In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into wet, then chill dough for 30 minutes.
- For the filling, beat butter until creamy, mix in strawberry powder and salt, then gradually add powdered sugar.
- Scoop filling onto a baking sheet and freeze for 15 minutes.
- Preheat oven to 350F.
- Scoop dough, create a crater, fill with frozen strawberry filling, and roll into balls.
- Bake for 11-12 minutes and let cool.
- For chocolate topping, melt chocolate and cream in the microwave, mix until smooth, and spread over cooled cookies.
how to serve Chocolate Covered Strawberry Cookies
Serve these cookies at room temperature. They are great on their own or can be paired with a glass of milk or a cup of coffee.
how to store Chocolate Covered Strawberry Cookies
Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. You can also freeze them for longer storage. Just make sure to wrap them well.
tips to make Chocolate Covered Strawberry Cookies
- Make sure your butter is softened to room temperature for better mixing.
- Chill the dough well to make it easier to handle.
- Try to use quality chocolate for the best topping flavor.
variation
You can experiment with different fillings, such as raspberry or blueberry powder, to give these cookies a unique twist.
FAQs
1. Can I use fresh strawberries instead of freeze-dried strawberry powder?
Fresh strawberries can make the filling too wet, which can affect the texture. It’s best to stick with freeze-dried powder for this recipe.
2. How can I make these cookies healthier?
You can substitute unsweetened applesauce for half of the butter. This will reduce the fat and add some natural sweetness.
3. Can I make the cookie dough ahead of time?
Yes! You can prepare the cookie dough in advance and store it in the refrigerator for up to 2 days before baking.
Chocolate Covered Strawberry Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened Ensure butter is at room temperature for better mixing.
- 1 cup light brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 large eggs
- 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
Strawberry Filling
- 8 Tablespoons unsalted butter For filling.
- 4 Tablespoons freeze-dried strawberry powder
- 1/8 teaspoon table salt For filling.
- 1 1/3 cups powdered sugar For filling.
Chocolate Topping
- 1 cup semi-sweet or couverture chocolate For topping.
- 1/4 cup heavy cream For topping.
Instructions
Preparation
- In a large mixing bowl, beat the butter and sugars together until light and fluffy.
- Add eggs, oil, and vanilla; mix to combine.
- In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into wet, then chill dough for 30 minutes.
Filling
- For the filling, beat butter until creamy, mix in strawberry powder and salt, then gradually add powdered sugar.
- Scoop filling onto a baking sheet and freeze for 15 minutes.
Baking
- Preheat oven to 350F.
- Scoop dough, create a crater, fill with frozen strawberry filling, and roll into balls.
- Bake for 11-12 minutes and let cool.
Topping
- For the chocolate topping, melt chocolate and cream in the microwave, mix until smooth, and spread over cooled cookies.