There’s something truly delightful about biting into a warm cookie, especially when you discover a luscious strawberry filling hidden inside. When I first created these Chocolate Covered Strawberry Cookies, I was looking for a way to bring together two of my favorite treats: chocolate and strawberries. The rich cocoa dough envelops a sweet strawberry surprise that harmonizes perfectly with a decadent chocolate topping.
Picture this: the cookies emerge from the oven, still slightly soft in the center, and as they cool, the aroma of fresh strawberries and warm chocolate fills the kitchen. They’re perfect for sharing at a gathering or enjoying solo as an afternoon pick-me-up. Plus, these cookies also bring a bit of joy to those busy weeknights when fast food just won’t cut it.
Let’s dive into the easy steps of making these irresistible cookies that promise to leave you and your loved ones craving more!
Why Are Chocolate Covered Strawberry Cookies So Irresistible?
Decadent Delight: These cookies offer a unique twist that pairs rich chocolate with the sweet, fruity essence of strawberries, delivering a taste sensation that’s hard to resist.
Baking Simplicity: With straightforward steps, even beginners can master this recipe without any fuss, making it an enjoyable activity for everyone.
Perfect for Any Occasion: Whether it’s a cozy night in or a festive gathering, these cookies impress and satisfy, making them a crowd favorite.
A Flavor Surprise: The hidden strawberry filling adds an exciting element of surprise that elevates the classic cookie experience.
Joy in Every Bite: The combination of soft chocolate dough and creamy filling gives these treats a delightful texture that will have you reaching for just one more!
Ready to elevate your dessert game? You can easily explore how to combine flavors with the link to another delicious recipe.
Chocolate Covered Strawberry Cookies Ingredients
For the Cookie Dough
• Unsalted butter – 1 cup (226 g) makes the cookies rich and tender.
• Light brown sugar – 1 cup (200 g) adds a deep caramel flavor.
• Granulated sugar – ½ cup (100 g) balances the flavors and sweetness.
• Large eggs – 2 provide structure and moisture.
• Neutral cooking oil – 2 tablespoons help achieve a tender crumb.
• Vanilla extract – 1 ½ teaspoons enhances all the sweet flavors.
• Cake flour – 3 ½ cups (394 g) creates a light and airy texture.
• Dutch cocoa powder – ⅔ cup (70 g) gives a rich chocolate flavor.
• Baking powder – 2 teaspoons helps the cookies rise beautifully.
• Baking soda – ¼ teaspoon adds a touch of lift.
• Table salt – ¾ teaspoon balances the sweetness for a well-rounded taste.
For the Strawberry Filling
• Unsalted butter – 8 tablespoons (113 g) creates a creamy consistency for the filling.
• Freeze-dried strawberry powder – 4 tablespoons (24 g) infuses concentrated strawberry flavor into the filling.
• Table salt – ⅛ teaspoon ensures the sweetness of the filling shines through.
• Powdered sugar – 1 ⅓ cups (165 g) sweetens and thickens the filling for a delightful surprise.
For the Chocolate Topping
• Semi-sweet or couverture chocolate – 1 cup (170 g) provides a luxurious finish that complements the cookies.
• Heavy cream – ¼ cup (60 ml) adds creaminess to the ganache, making it smooth and glossy.
How to Make Chocolate Covered Strawberry Cookies
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Beat Together: In a large mixing bowl, use an electric mixer to beat the unsalted butter, light brown sugar, and granulated sugar until combined. Increase the speed to high and beat until the mixture is light and fluffy.
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Mix Wet Ingredients: Add in the eggs, neutral cooking oil, and vanilla extract, then stir on low speed until well combined. Set the bowl aside for now.
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Whisk Dry Ingredients: In another bowl, whisk together the cake flour, Dutch cocoa powder, baking powder, baking soda, and table salt until evenly mixed.
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Combine Ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed. Continue mixing until everything is well incorporated, making sure to scrape the sides and bottom of the bowl.
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Chill Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm up.
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Prepare Filling: In a medium bowl, use an electric mixer to beat the unsalted butter (for filling) on high speed until creamy.
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Mix Strawberry Filling: Add freeze-dried strawberry powder and salt to the butter, mixing on low speed until combined.
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Sweeten Filling: Gradually add the powdered sugar, mixing on low until the filling is completely combined and smooth.
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Scoop Filling: Line a small baking sheet with wax paper. Scoop the strawberry filling into 1-Tablespoon (14g) portions and place them on the lined baking sheet. Freeze for at least 15 minutes until solid.
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Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
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Shape Cookies: Once the dough has chilled and filling is frozen, scoop 3-Tablespoon (58g) sized portions of dough. Roll them into balls and make a crater in the center with your thumb.
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Add Filling: Place one dollop of the strawberry filling into each crater, then roll the dough over to completely encase the filling. Roll between your palms to ensure a smooth ball shape.
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Arrange on Sheet: Place the cookie balls on the prepared baking sheet, spacing them about 2 inches (5cm) apart.
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Bake Cookies: Bake for 11-12 minutes, keeping an eye out as the centers might appear slightly underbaked.
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Cool Cookies: Let the cookies cool on the sheet for at least 10 minutes. Then carefully transfer them to a cooling rack.
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Make Ganache: In a microwave-safe bowl, combine the semi-sweet chocolate and heavy cream. Heat in the microwave on high for 25 seconds, stir, and heat again for another 15 seconds if needed. Whisk until the mixture is smooth.
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Top Cookies: Allow the ganache to cool slightly. Spoon approximately 2 teaspoons of ganache onto each cookie, spreading it evenly across the top. Let it harden before serving.
Optional: Drizzle extra ganache on top of each cookie for added deliciousness.
Exact quantities are listed in the recipe card below.
Expert Tips for Chocolate Covered Strawberry Cookies
• Chill Time: Always refrigerate the dough for at least 30 minutes to help the cookies maintain their shape when baking.
• Filling Consistency: Ensure the strawberry filling is firm before adding it to the cookie dough. Frozen dollops make it easier to incorporate.
• Underbaking: Don’t worry if the centers look slightly underbaked; they will continue to cook while cooling, resulting in a tender cookie.
• Rolling Technique: When forming the cookie balls, ensure you fully encase the strawberry filling to prevent it from leaking during baking.
• Ganache Perfection: Allow the ganache to cool slightly before topping the cookies. This prevents it from running off and creates a neat finish.
• Flavor Variations: Feel free to experiment by using other fillings like raspberry or cream cheese for a tasty twist on these Chocolate Covered Strawberry Cookies.
What to Serve with Chocolate Covered Strawberry Cookies?
Indulging in the lusciousness of these cookies opens the door to countless delightful pairings that enhance your dessert experience.
- Vanilla Ice Cream: The creaminess of vanilla ice cream perfectly balances the rich chocolate, creating a sunset of flavors in each bite.
- Fresh Berries: Serve alongside a medley of fresh strawberries and raspberries for a vibrant, refreshing contrast that brightens the palate.
- Coffee: A warm cup of coffee complements the sweetness, inviting balance and depth, making for a perfect afternoon treat.
- Whipped Cream: Light, airy whipped cream adds a delightful touch, enhancing the soft texture and creating a classic pairing that never disappoints.
- Chocolate Drizzle: Drizzle some extra chocolate ganache on top for those who crave an even richer chocolate experience. The lustrous finish is irresistible!
- Mint Tea: A refreshing cup of mint tea cleanses the palate beautifully after each bite, leaving you feeling rejuvenated and satisfied.
- Salted Caramel Sauce: This decadent drizzle offers a sweet and salty contrast, adding an extra layer of indulgence to every cookie.
- Fruit Salad: A you could create a light fruit salad as a palate cleanser that lightens the rich cookies while still satisfying your sweet tooth.
Chocolate Covered Strawberry Cookies Variations
Feel free to get creative and make this recipe your own with these fun twists!
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Gluten-Free: Substitute the cake flour with a 1:1 gluten-free flour blend for a tasty alternative.
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Vegan: Use unsweetened applesauce in place of eggs and substitute with plant-based butter for a vegan treat.
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Nutty Chocolate Bites: Add ½ cup of finely chopped walnuts or almonds into the cookie dough for a delightful crunch.
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Add Spice: Mix in 1 teaspoon of cinnamon or a pinch of cayenne pepper for a warm, spicy flavor that will surprise your taste buds.
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Fruit Fusion: Replace the freeze-dried strawberry powder with raspberry or blueberry powder for a twist on the filling.
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Chocolate Lover’s Dream: Fold in ½ cup of chocolate chips into the dough for an extra chocolaty experience.
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Chili Chocolate Kick: Spice things up by adding a dash of chili powder to the ganache for a delightful contrast of heat and sweetness.
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Caramel Surprise: Add a dollop of gooey caramel into the filling along with strawberries for a decadent flavor combination.
Make Ahead Options
These Chocolate Covered Strawberry Cookies are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the cookie dough and filling up to 24 hours in advance. Simply mix the dough and refrigerate it, then prepare the strawberry filling and freeze it in scoops for easy, quick use later. When you’re ready to bake, just scoop chilled dough, place the frozen filling inside, and proceed with the baking instructions. Remember to allow the ganache to set before serving, ensuring the cookies remain just as delicious. This way, you can enjoy homemade treats without the last-minute fuss!
Storage Tips for Chocolate Covered Strawberry Cookies
Room Temperature: Keep your cookies in an airtight container at room temperature for up to 3 days to maintain freshness and softness.
Fridge: For extended freshness, store cookies in the fridge for up to 1 week, layering them between parchment paper to prevent sticking.
Freezer: Freeze the cookies for up to 3 months in an airtight container. For best results, flash freeze before placing them in the container to keep their shape.
Reheating: To enjoy a warm cookie, microwave it for 10-15 seconds directly from the fridge or freezer, and savor the gooey strawberry surprise each time!
Chocolate Covered Strawberry Cookies Recipe FAQs
How do I select the ripest strawberries?
Look for strawberries that are bright red, plump, and fresh. They should have a fragrant aroma and no dark spots or bruising. Avoid any that have begun to shrivel; these are often past their prime.
What’s the best way to store Chocolate Covered Strawberry Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you’d like to extend their shelf life, you can refrigerate them for up to 1 week, placing parchment paper between layers to prevent sticking.
Can I freeze these cookies?
Absolutely! To freeze your cookies, first, flash freeze them on a baking sheet for about 1 hour until solid. Then, transfer them to an airtight container or a Ziploc bag, where they can be safely stored for up to 3 months. Just remember to label them with the date!
What should I do if my cookies spread too much while baking?
If your cookies spread out too much, it could be due to the dough being too warm. Next time, make sure to chill the dough long enough (at least 30 minutes) before baking. You could also try adding a little more flour to see if that helps maintain their shape.
Are there any dietary considerations for these cookies?
Yes! This recipe contains common allergens like eggs, dairy (butter and cream), and gluten (cake flour). If you have dietary restrictions, you might consider substituting with dairy-free products or gluten-free flour blends. Always check ingredient labels to ensure there are no cross-contamination risks for allergies.
Can I use fresh strawberries instead of freeze-dried strawberry powder for the filling?
While fresh strawberries can provide wonderful flavor, they contain moisture that can make your filling too runny. If you want to use fresh strawberries, puree them and consider cooking them down to concentrate the flavor and reduce the moisture prior to mixing them with the other filling ingredients.
Chocolate Covered Strawberry Cookies That Wow Every Bite
Ingredients
Equipment
Method
- In a large mixing bowl, use an electric mixer to beat the unsalted butter, light brown sugar, and granulated sugar until combined. Increase the speed to high and beat until the mixture is light and fluffy.
- Add in the eggs, neutral cooking oil, and vanilla extract, then stir on low speed until well combined. Set the bowl aside for now.
- In another bowl, whisk together the cake flour, Dutch cocoa powder, baking powder, baking soda, and table salt until evenly mixed.
- Gradually add the dry ingredients into the wet mixture, mixing on low speed. Continue mixing until everything is well incorporated, making sure to scrape the sides and bottom of the bowl.
- Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm up.
- In a medium bowl, use an electric mixer to beat the unsalted butter for filling on high speed until creamy.
- Add freeze-dried strawberry powder and salt to the butter, mixing on low speed until combined.
- Gradually add the powdered sugar, mixing on low until the filling is completely combined and smooth.
- Line a small baking sheet with wax paper. Scoop the strawberry filling into 1-Tablespoon portions and place them on the lined baking sheet. Freeze for at least 15 minutes until solid.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Once the dough has chilled and filling is frozen, scoop 3-Tablespoon sized portions of dough. Roll them into balls and make a crater in the center with your thumb.
- Place one dollop of the strawberry filling into each crater, then roll the dough over to completely encase the filling. Roll between your palms to ensure a smooth ball shape.
- Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 11-12 minutes, keeping an eye out as the centers might appear slightly underbaked.
- Let the cookies cool on the sheet for at least 10 minutes. Then carefully transfer them to a cooling rack.
- In a microwave-safe bowl, combine the semi-sweet chocolate and heavy cream. Heat in the microwave on high for 25 seconds, stir, and heat again for another 15 seconds if needed. Whisk until the mixture is smooth.
- Allow the ganache to cool slightly. Spoon approximately 2 teaspoons of ganache onto each cookie, spreading it evenly across the top. Let it harden before serving.