Chocolate Covered Strawberry Cookies

Why Make This Recipe

Chocolate Covered Strawberry Cookies are a delightful treat that combines the rich flavors of chocolate with the fresh, fruity taste of strawberries. They are perfect for any occasion, from family gatherings to casual parties. These cookies are not only delicious but also visually appealing, making them a fantastic treat to share with friends and loved ones. Plus, the process of making them can be a fun activity, especially for kids and adults who enjoy baking together.

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, room temperature preferred
• 2 tablespoons neutral cooking oil (avocado, canola, or vegetable 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
• 1 cup semi sweet or couverture chocolate
• 1/4 cup heavy cream

Directions:

1. In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
2. Add in eggs, cooking oil, and vanilla extract, mixing until combined.
3. In a separate bowl, whisk together cake flour, cocoa powder, baking powder, baking soda, and salt.
4. Gradually add the dry mixture to the wet mixture, mixing on low speed until combined.
5. Chill the dough in the refrigerator for at least 30 minutes.
6. For the filling, beat the unsalted butter until creamy, then mix in strawberry powder and salt. Gradually add powdered sugar until well combined.
7. Scoop filling onto a baking sheet and freeze for at least 15 minutes. Preheat the oven to 350°F (175°C).
8. Once the dough has chilled and filling is frozen, scoop dough, create a crater, fill it with the frozen filling, and roll into a ball.
9. Place on a prepared baking sheet and space cookies at least 2 inches apart.
10. Bake for 11-12 minutes. Let cooled cookies sit for 10 minutes before transferring to a cooling rack.
11. For the chocolate topping, melt chocolate and heavy cream together, whisk until smooth.
12. Once cookies are cooled, top with chocolate ganache and allow it to harden before serving.

How to Serve Chocolate Covered Strawberry Cookies

These cookies are best enjoyed fresh but are also delightful when served at room temperature. You can present them on a decorative platter or in a cookie jar. Consider pairing these cookies with a cold glass of milk or a cup of tea or coffee for a perfect snack time treat!

How to Store Chocolate Covered Strawberry Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about 3-5 days. If you want to keep them longer, you can freeze them for up to a month. Just make sure to separate the cookies with parchment paper to prevent them from sticking together.

Tips to Make Chocolate Covered Strawberry Cookies

• Make sure your butter is softened for easy mixing.
• Chilling the dough helps prevent the cookies from spreading too much while baking.
• Experiment with different types of chocolate for the topping, such as dark or white chocolate.
• If you can’t find freeze-dried strawberry powder, you can blend freeze-dried strawberries into a fine powder.

Variation

You can add chopped nuts like pistachios or almonds to the cookies for added texture and flavor. Additionally, try using different flavored extracts, such as almond or mint, to change the taste of the cookie dough!

FAQs

1. Can I use fresh strawberries instead of strawberry powder?
Fresh strawberries can add moisture to the filling, which may affect the consistency. It’s best to use freeze-dried strawberry powder for the best results.

2. Is it necessary to chill the dough?
Yes, chilling the dough helps to firm it up, making it easier to scoop and shape the cookies.

3. How do I know when the cookies are done baking?
The cookies should appear set, and the edges may look slightly firm. They will continue to firm up as they cool on the baking sheet.

4. Can I make the dough in advance?
Absolutely! You can refrigerate the dough for up to 2 days before baking. Just make sure to let it sit at room temperature for a few minutes before scooping.

5. What if I don’t have cake flour?
You can make a substitute for cake flour by using all-purpose flour and removing a couple of tablespoons, then adding cornstarch to reach the right consistency.

Print