Description
These Easy Chocolate Covered Strawberry Cookies combine rich cocoa flavors with a hint of strawberry for a delightful twist on classic cookies. Featuring a tender crumb with a chewy texture, these cookies are topped with a luscious strawberry-infused buttercream and finished with bittersweet chocolate for an elegant treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (preferably Kerrygold), softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs (room temperature, about 70°F)
- 2 tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- 3 1/4 cups cake flour (preferably King Arthur)
- 3/4 cup cocoa powder (sifted)
- 2 tsp baking powder
- 1/8 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp ground cinnamon
Strawberry Buttercream
- 8 tbsp unsalted butter, softened
- 4 tbsp strawberry powder (made from crushed freeze-dried berries)
- 1/8 tsp salt
- 1 1/3 cups powdered sugar
Chocolate Ganache
- 1 cup bittersweet chocolate chips (Ghirardelli 60% cacao)
- 1/4 cup heavy cream
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together 1 cup of softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, oil, and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, sifted cocoa powder, baking powder, baking soda, salt, and ground cinnamon to ensure even distribution of leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough, which can cause tough cookies.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to handle and resulting in a better texture after baking.
- Preheat the Oven: Set the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Form Cookies: Scoop or roll dough into approximately 1.5-inch balls and place them evenly spaced on the prepared baking sheets.
- Bake the Cookies: Bake for 12-15 minutes until edges are set but centers remain slightly soft. Remove from oven and allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Strawberry Buttercream: In a clean bowl, beat 8 tbsp softened butter until creamy. Gradually add powdered sugar, strawberry powder, and salt, mixing until smooth and fluffy. Adjust consistency with a small amount of milk or powdered sugar if necessary.
- Frost the Cookies: Once cookies are completely cooled, pipe or spread a generous layer of strawberry buttercream on top of each cookie.
- Make Chocolate Ganache: Heat 1/4 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Drizzle Ganache: Using a spoon or piping bag, drizzle the chocolate ganache over the frosted cookies. Allow ganache to set at room temperature or refrigerate briefly to harden.
- Serve and Store: Enjoy the cookies fresh or store airtight at room temperature for up to 3 days or refrigerate for up to a week.
Notes
- Using cake flour provides a tender crumb; if unavailable, use all-purpose flour but reduce by 2 tbsp for better texture.
- Ensure eggs are at room temperature to help the dough bind properly.
- Freeze-dried strawberry powder adds natural flavor without extra moisture; substitute with fresh strawberry puree sparingly.
- Chilling the dough prevents excessive spreading during baking.
- For a dairy-free option, use vegan butter and dairy-free chocolate chips along with coconut cream for ganache.
- Cookies are best enjoyed within a few days to maintain freshness.
