Introduction

These easy chocolate covered strawberry cookies offer a delightful twist on a classic treat. Soft, cocoa-infused cookies encase a sweet strawberry buttercream center, finished with a rich chocolate topping. Perfect for sharing or indulging on your own!

Easy Chocolate Covered Strawberry Cookies Recipe - Recipe Image

Ingredients

1 cup butter (unsalted, room temperature)
1 cup packed brown sugar
1/2 cup sugar
2 eggs (room temperature)
2 tbsp oil
1 1/2 tsp vanilla extract
3 1/4 cups cake flour
3/4 cup cocoa powder (sifted)
2 tsp baking powder
1/8 tsp baking soda
3/4 tsp salt
1/4 tsp ground cinnamon
8 tbsp butter (for filling, softened)
4 tbsp strawberry powder (from freeze-dried berries)
1/8 tsp salt (for filling)
1 1/3 cups powdered sugar
1 cup bittersweet chocolate chips
1/4 cup cream

Instructions

Step 1: Sift the cocoa powder to remove lumps, then measure and combine all dry ingredients—cake flour, cocoa powder, baking powder, baking soda, salt, and cinnamon—in a bowl and set aside.
Step 2: Prepare the strawberry buttercream filling by beating 8 tablespoons softened butter until creamy. Add strawberry powder, 1/8 teaspoon salt, and powdered sugar, mixing until smooth. Scoop tablespoon portions onto a parchment-lined sheet and freeze for at least 15 minutes.
Step 3: In a large bowl, beat 1 cup butter with brown and granulated sugars until light and fluffy, about 2-3 minutes. Add eggs one at a time, then stir in oil and vanilla until combined.
Step 4: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to keep the dough tender.
Step 5: Refrigerate the dough for 30 minutes to prevent spreading during baking. Meanwhile, preheat the oven to 350°F and line baking sheets with parchment paper.
Step 6: Remove dough and frozen filling from refrigerator and freezer. Scoop about 3 tablespoons of dough, flatten it, place a frozen strawberry filling piece in the center, then wrap the dough around and roll into a ball. Place cookies 2 inches apart on baking sheets.
Step 7: Bake at 350°F for 11-12 minutes until set but slightly soft in the center. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Step 8: Melt chocolate chips with cream in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth and pourable.
Step 9: Spoon about 2 teaspoons of the chocolate mixture onto each cooled cookie, spreading slightly. Chill at room temperature for 15-20 minutes or in the fridge for 5-10 minutes until the chocolate hardens.

Tips & Variations

Use room temperature eggs for smoother batter and to avoid breaking the mixture.
Sifting the cocoa powder helps prevent lumps and ensures an even chocolate flavor in the dough.
Freeze the filling before assembling to keep it intact inside the cookies while baking.
Swap the strawberry powder for raspberry or cherry powder for a different fruity twist.
For a richer topping, try using a mix of dark and milk chocolate chips.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week. Let refrigerated cookies come to room temperature before serving. The chocolate topping may soften slightly but will still taste delicious. You can also freeze the cookies without the chocolate topping for up to 3 months; add the topping after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of cake flour?

Cake flour gives these cookies a tender crumb, but if you don’t have it, you can substitute all-purpose flour—just reduce the amount slightly to about 3 cups and expect a slightly denser texture.

What if I can’t find strawberry powder?

You can crush freeze-dried strawberries finely as a substitute or use strawberry jam in the filling, though jam may make the filling softer and less stable during baking.

Easy Chocolate Covered Strawberry Cookies Recipe

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★★★★★

4.6 from 101 reviews

These Easy Chocolate Covered Strawberry Cookies combine a rich cocoa-flavored buttery dough with a luscious freeze-dried strawberry buttercream center, all topped with a smooth bittersweet chocolate coating. Perfectly soft with a surprise fruity filling inside, these cookies offer an elegant twist on a classic treat ideal for any occasion.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 5 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the 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 oil
1 1/2 tsp vanilla extract
3 1/4 cups cake flour (King Arthur recommended)
3/4 cup cocoa powder, sifted
2 tsp baking powder
1/8 tsp baking soda
3/4 tsp salt
1/4 tsp ground cinnamon

For the Filling:

8 tbsp butter, softened
4 tbsp strawberry powder (from crushed freeze-dried strawberries)
1/8 tsp salt
1 1/3 cups powdered sugar

For the Topping:

1 cup bittersweet chocolate chips (60% cacao, Ghirardelli recommended)
1/4 cup cream

Instructions

Prepare Dry Ingredients and Filling: Sift the cocoa powder to remove lumps, then combine all dry dough ingredients (cake flour, cocoa powder, baking powder, baking soda, salt, and cinnamon) in a bowl. For the filling, beat 8 tablespoons of softened butter until creamy, then blend in strawberry powder, salt, and powdered sugar until smooth. Scoop tablespoon-sized portions onto parchment paper and freeze at least 15 minutes to set.
Make the Dough: In a large bowl, beat 1 cup softened butter with packed brown sugar and granulated sugar for 2-3 minutes until light and fluffy. Beat in the room temperature eggs one at a time, followed by oil and vanilla extract until combined. Gently fold in the dry ingredient mixture just until incorporated, avoiding overmixing for a tender crumb.
Chill the Dough: Transfer the dough to the refrigerator and chill for 30 minutes. Meanwhile, preheat the oven to 350°F and line baking sheets with parchment paper. Chilling prevents spreading and results in even baking.
Assemble the Cookies: Remove dough and frozen filling from fridge and freezer. Scoop about 3 tablespoons of dough, flatten slightly in your palm, place one frozen strawberry filling ball in the center, fold dough around, and roll into a ball. Arrange cookies spaced 2 inches apart on prepared sheets.
Bake: Bake in the preheated 350°F oven for 11-12 minutes until set but still slightly soft in the center. The cookies will finish setting as they cool, so avoid overbaking.
Cool Before Coating: Let cookies cool on the baking sheet for 10 minutes to firm up, then transfer to a wire rack to cool completely.
Prepare Chocolate Coating: Melt chocolate chips and cream together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth and pourable. This gentle melting prevents burning.
Coat Cookies: Spoon ~2 teaspoons of melted chocolate atop each cooled cookie and spread slightly. Place on parchment and refrigerate or leave at room temperature until chocolate hardens (15-20 minutes at room temp or 5-10 minutes refrigerated).

Notes

Use room temperature eggs to ensure smooth integration into dough without curdling.
Freezing the buttercream filling before assembly creates a delightful surprise center that holds shape during baking.
Do not overbake cookies; they should be slightly soft when removed to maintain chewy texture.
Chilling dough before baking prevents excessive spreading for uniformly shaped cookies.
For the chocolate coating, use a gentle microwaving technique and stir frequently to avoid seizing.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: chocolate cookies, strawberry filling, chocolate covered cookies, cocoa cookies, buttercream filled cookies, homemade cookies