Go Back
Chocolate Covered Strawberry Cookies on a plate with glossy chocolate coating
Taha Ayad

Chocolate Covered Strawberry Cookies

Rich chocolate cookies filled with a real strawberry center and topped with smooth chocolate ganache. These cookies stay thick, soft, and flavorful, making them a reliable choice for Valentine’s Day or any special occasion baking.
Print Recipe Pin Recipe Share on Facebook
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 19 cookies
Course: Dessert
Cuisine: American
Calories: 413
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 tablespoons neutral cooking oil
  • 1 ½ teaspoons vanilla extract
  • 3 ½ cups cake flour
  • ⅔ cup Dutch cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon table salt
  • 8 tablespoons unsalted butter for filling
  • 4 tablespoons freeze-dried strawberry powder
  • ⅛ teaspoon table salt for filling
  • 1 ⅓ cups powdered sugar
  • 1 cup semi-sweet or couverture chocolate

Method
 

  1. Cream butter and sugars until light and fluffy.
  2. Mix in eggs, oil, and vanilla until combined.
  3. Whisk dry ingredients and gently mix into the dough.
  4. Chill the dough until firm.
  5. Beat butter, strawberry powder, salt, and powdered sugar to make the filling.
  6. Freeze filling portions until firm.
  7. Wrap frozen filling inside chilled dough portions and seal well.
  8. Bake until edges are set and centers look slightly soft.
  9. Cool completely before topping with chocolate ganache.

Notes

Use Dutch cocoa powder for a smooth, rich chocolate flavor.
Freeze-dried strawberries are required; fresh strawberries add too much moisture.
Do not overbake—the centers should look slightly underdone when removed from the oven.
QR Code linking back to recipe