Description
Indulge in these decadent Chocolate Covered Strawberry Cookies that perfectly blend tender, rich chocolate cookies with a bright, fruity strawberry buttercream and a luscious fudgy ganache. These cookies are perfect for Valentine’s Day or any special occasion where you want to impress with a beautiful, flavorful treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, firmly packed
- ½ cup granulated sugar
- 2 large eggs, room temperature preferred
- 2 Tablespoons neutral cooking oil (avocado, canola, or vegetable 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
Strawberry Buttercream
- 8 Tablespoons unsalted butter
- 4 Tablespoons freeze-dried strawberry powder
- ⅛ teaspoon table salt
- 1 ⅓ cups powdered sugar
Ganache Topping
- 1 cup semi-sweet or couverture chocolate
- ¼ cup heavy cream
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the neutral cooking oil and vanilla extract until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, Dutch cocoa powder, baking powder, baking soda, and table salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a uniform dough forms. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Wrap the cookie dough in plastic wrap and refrigerate for at least 1 hour to firm up and enhance flavor.
- Make the Strawberry Buttercream: While the dough chills, beat the 8 tablespoons of unsalted butter in a large bowl until creamy. Gradually add the powdered sugar and continue to beat until smooth. Add the freeze-dried strawberry powder and salt, mixing to combine into a vibrant pink buttercream. Set aside.
- Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Form and Bake Cookies: Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets spaced about 2 inches apart. Bake for 10–12 minutes until the edges are set but centers remain slightly soft. Remove from oven and allow to cool completely on wire racks.
- Prepare the Ganache: Heat the heavy cream just until steaming, then pour it over the chopped semi-sweet or couverture chocolate. Let it sit for a couple of minutes, then stir gently until smooth and glossy.
- Assemble the Cookies: Once the cookies are fully cooled, spread a generous layer of strawberry buttercream on the bottom side of one cookie, then sandwich with a second cookie. Dip the top of each sandwich into the ganache and set on parchment paper to allow the ganache to firm up.
- Serve and Store: Let the ganache set completely before serving. Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week for best freshness.
Notes
- These cookies pair tender chocolate bases with bright strawberry buttercream and fudgy ganache, making them perfect for Valentine’s Day or special celebrations.
- Freeze-dried strawberry powder can usually be found in specialty grocery stores or online; it provides intense natural strawberry flavor without moisture.
- Chilling the dough is crucial for easier handling and better texture.
- Use good-quality couverture chocolate for a shinier and smoother ganache finish.
- Allow cookies to cool completely before assembling to prevent buttercream from melting.
- The recipe includes a helpful how-to video for step-by-step guidance.
Nutrition
- Serving Size: 1 cookie
- Calories: 413 kcal
- Sugar: 31 g
- Sodium: 170 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
