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Chocolate Covered Strawberry Cookies

A delightful combination of rich chocolate cookies with a creamy strawberry filling, topped with a glossy chocolate coating for a sweet treat that evokes nostalgia.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup butter, softened to room temperature Look for high-quality unsalted butter—brands like Kerrygold add richness
  • 1 cup brown sugar For caramel notes
  • 1/2 cup granulated sugar
  • 2 large eggs Room temperature eggs will incorporate better
  • 2 tbsp vegetable oil Acts as a moisture booster
  • 1 1/2 tsp vanilla extract A splash of good-quality vanilla makes a big difference
  • 3 1/4 cups cake flour This yields soft cookies—substitute with all-purpose if you must
  • 3/4 cup unsweetened cocoa powder Sifted—Hershey's or Ghirardelli work well
  • 2 tsp baking powder
  • 1/8 tsp baking soda
  • 3/4 tsp salt
  • 1/4 tsp ground cinnamon Enhances the chocolate flavor
For the Strawberry Filling
  • 8 tbsp butter, softened
  • 4 tbsp strawberry powder Look for freeze-dried for the best flavor
  • 1/8 tsp salt for filling
  • 1 1/3 cups powdered sugar for filling
For the Chocolate Coating
  • 1 cup chocolate chips Choose dark or semi-sweet based on your preference
  • 1/4 cup heavy cream for the topping

Method
 

Preparation
  1. Start by sifting the cocoa powder and measuring out all your dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, cinnamon) into a bowl.
  2. In a separate bowl, beat the 8 tablespoons of butter with the strawberry powder, salt, and powdered sugar until smooth. This filling should be creamy and well-blended.
  3. Spread the filling on a piece of wax paper, shape it into a rectangle, and freeze for about 15 minutes until firm.
  4. In a large mixing bowl, beat the 1 cup of softened butter with the brown sugar and granulated sugar until fluffy, about 3-4 minutes.
  5. Mix in the eggs, vegetable oil, and vanilla extract until combined.
  6. Gradually fold in the sifted dry ingredients until just combined. The dough will be thick, so don't overmix.
  7. Cover and chill the dough in the fridge for 30 minutes.
Baking
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Scoop about 1 tablespoon of dough, flatten it slightly, and place a piece of the frozen strawberry filling in the center. Roll the dough around the filling to form a ball.
  3. Place the cookie balls on the prepared baking sheets and bake for 11-12 minutes. The cookies will look slightly underbaked; that’s perfect!
  4. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack.
  5. In a microwavable bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring until smooth.
  6. Dip the tops of cooled cookies into the chocolate coating, or use a spoon to drizzle the chocolate over the cookies. Allow the chocolate to set.
  7. Once the chocolate is set, your Chocolate Covered Strawberry Cookies are ready to enjoy!

Notes

Chilling your dough helps prevent spreading and ensures the cookies maintain their shape while baking. The dough can be prepared a day in advance and stored in the fridge. Store leftovers in an airtight container.