Chocolate Covered Strawberry Cookies
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, perfect for special occasions or a sweet treat at home.
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.
Notes
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.