Description
Delicious Chocolate Covered Strawberry Cookies featuring a rich cocoa cookie base filled with a creamy freeze-dried strawberry butter filling and topped with smooth chocolate ganache. These cookies combine the flavors of chocolate and strawberry in a soft, moist cookie that’s perfect for any occasion.
Ingredients
Scale
For the Cookies
- 1 cup (226 g) unsalted butter softened
- 1 cup (200 g) light brown sugar firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs room temperature preferred
- 2 Tablespoons neutral cooking oil (avocado, canola, or vegetable oil)
- 1 ½ teaspoons vanilla extract
- 3 ½ cups (394 g) cake flour
- ⅔ cup (70 g) Dutch cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
For the Filling
- 8 Tablespoons (113 g) unsalted butter
- 4 Tablespoons (24 g) freeze-dried strawberry powder
- ⅛ teaspoon table salt
- 1 ⅓ cups (165 g) powdered sugar
For the Chocolate Topping
- 1 cup (170 g) semi-sweet or couverture chocolate
- ¼ cup (60 ml) heavy cream
Instructions
- Make the Cookie Dough: In a large mixing bowl, beat the softened butter and both sugars together on medium speed until combined. Increase speed to high and beat until light and fluffy, about 1 minute. Add eggs, neutral cooking oil, and vanilla extract and mix on low speed until fully incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the cake flour, Dutch cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Scrape the sides and bottom of the bowl with a spatula to ensure all flour is incorporated.
- Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes to firm up while preparing the filling.
- Prepare the Strawberry Filling: Beat the unsalted butter on high speed until creamy. Add freeze-dried strawberry powder and table salt, mixing on low speed until combined. Gradually add powdered sugar, continuing to mix on low speed until smooth and fully combined.
- Freeze the Filling: Line a small baking sheet with wax paper. Using a tablespoon scoop (about 14g), portion the filling into small dollops onto the sheet. Place in the freezer for at least 15 minutes to harden.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Assemble the Cookies: Remove the chilled dough and frozen filling from the refrigerator/freezer. Scoop the cookie dough into 3-tablespoon (58g) portions and roll each into a ball. Use your thumb to make a crater in the center of each dough ball. Place one frozen filling dollop into the crater and seal the dough over the filling, rolling into a smooth ball. Place the cookies on the baking sheet spaced 2 inches (5 cm) apart.
- Bake the Cookies: Bake on the center rack of the preheated oven for 12 minutes. The centers may look slightly underbaked. Let cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack.
- Prepare the Chocolate Ganache: Combine the semi-sweet chocolate and heavy cream in a microwave-safe bowl. Heat for 25 seconds, then stir. If not fully melted, microwave an additional 15 seconds and stir again. Continue heating in 10-second intervals as needed, whisking until smooth. Let ganache cool for several minutes to thicken slightly.
- Apply Chocolate Topping: When cookies have fully cooled, spoon about 2 teaspoons of ganache on each cookie and spread evenly with a spatula or back of a spoon. Allow the ganache to harden before serving or storing.
Notes
- For best texture, use cake flour. If unavailable, substitute with 3 cups (375g) all-purpose flour plus 2 tablespoons (16g) cornstarch.
- Use freeze-dried strawberries powder, not dehydrated strawberries, for the filling’s strawberry flavor and texture.
- Store cookies in an airtight container. They keep well at room temperature for up to 2 days but should be refrigerated beyond this to maintain freshness.
- Ensure the ganache is cool enough before spreading to prevent it from running off the cookies.
- Roll the cookie dough gently around the frozen filling to avoid breaking the filling inside the cookie ball.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 115 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
