If you’re on the hunt for a cookie recipe that hits all the right notes—rich chocolate, a burst of strawberry, and that perfect soft yet slightly chewy texture—you’re in the right place. This Chocolate Strawberry Cookies Recipe is one of my absolute favorites to bake when I want to impress without stress. It’s a fan-freaking-tastic combo that feels fancy but comes together super smoothly. Stick around, because I’m going to share the full scoop, including some personal tips that make these cookies irresistible every time.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The deep cocoa and tangy strawberry powder create a cookie that’s anything but ordinary.
- Texture that Wows: Soft, tender, and with a slight chew—a texture that keeps you coming back for more.
- Easy to Follow: Step-by-step instructions and tips that make baking effortless, even if you’re not a pro baker.
- Versatile and Fun: You can dress them up for special occasions or keep it simple for everyday treats.
Ingredients You’ll Need
These ingredients come together beautifully to create a cookie that’s rich in chocolate but with a fresh strawberry twist. You’ll want to have good-quality chocolate and fresh eggs on hand, because those really shine through in this recipe.
- Unsalted butter: I prefer softened butter for easier mixing and better texture; unsalted lets you control salt levels.
- Light brown sugar: Adds moisture and a slight caramel flavor that deepens the chocolate notes.
- Granulated sugar: Helps the cookies hold their shape and contribute to that slight crisp edge.
- Large eggs: Room temperature eggs blend better and help with the cookie’s structure.
- Neutral cooking oil: Avocado or canola oil works great to keep cookies tender without overpowering flavor.
- Vanilla extract: A must for enhancing the overall flavor — pure vanilla is always best.
- Cake flour: Gives a tender crumb that’s lighter than all-purpose flour, perfect for this cookie.
- Dutch cocoa powder: Use Dutch-processed for a smoother, less acidic chocolate flavor.
- Baking powder & baking soda: These leavening agents ensure the cookies rise just right and have a nice texture.
- Salt: Just enough to balance sweetness and enhance the chocolate flavor.
- Freeze-dried strawberry powder: This is the secret superstar—adds real strawberry flavor without extra moisture.
- Powdered sugar: Used for the strawberry buttercream; it blends smoothly for a melt-in-your-mouth frosting.
- Semi-sweet or couverture chocolate: High-quality chocolate here makes a noticeable difference for the ganache topping.
- Heavy cream: For the ganache, adds rich creaminess and silky texture.
Variations
I love adapting this Chocolate Strawberry Cookies Recipe depending on the season or what I have in my pantry. Feel free to make it your own—you’ll enjoy the flexibility!
- Berry swap: If you can’t get freeze-dried strawberry powder, try raspberry powder for a tangy twist—I did this once during raspberry season and it was a hit.
- Dairy-free: Swap butter with coconut oil and heavy cream with full-fat coconut milk to make dairy-free versions that still taste amazing.
- Nutty add-ins: Chopped toasted almonds or pistachios add a wonderful crunch element that complements the soft cookie.
- Chocolate type: Swap semi-sweet with dark or milk chocolate depending on how sweet you want the ganache.
How to Make Chocolate Strawberry Cookies Recipe
Step 1: Cream the butter and sugars until light and fluffy
Start by beating the softened butter with the light brown and granulated sugars. This step is key because it incorporates air into the dough, helping the cookies rise and giving them a tender crumb. I usually use a stand mixer on medium speed for about 3-4 minutes. You’ll notice the color lightens and the texture becomes silky—this is exactly what you’re aiming for!
Step 2: Add eggs, oil, and vanilla extract
Next, add in the eggs one at a time, mixing well after each addition. Incorporate the neutral oil and vanilla extract. The oil helps keep things super moist and prevents the cookies from getting too cakey. I discovered this trick when my first batches felt dry — adding oil was a game changer.
Step 3: Combine dry ingredients and mix carefully
Whisk together the cake flour, Dutch cocoa powder, baking powder, baking soda, and salt in a separate bowl. Gradually add this mix to the wet ingredients, folding gently just until combined. Overmixing can toughen cookies, so stop as soon as there are no flour streaks left.
Step 4: Prepare the strawberry buttercream
While the cookie dough chills, whip up the strawberry buttercream by beating together unsalted butter, freeze-dried strawberry powder, powdered sugar, and a pinch of salt until smooth and creamy. The powder adds a vibrant color and intense strawberry flavor without making it too wet—something I only learned after a few experiments!
Step 5: Bake the cookies and cool completely
Scoop the dough onto parchment-lined trays, leaving space between each cookie. Bake at 350°F (175°C) for about 12 minutes. You’ll know they’re ready when the edges are set and the centers look just slightly underbaked—this ensures a soft center. Let the cookies cool fully before decorating.
Step 6: Make the chocolate ganache and assemble
Heat the heavy cream just until simmering, then pour over chopped semi-sweet chocolate. Let it sit for a minute before stirring until smooth and glossy. Pipe or spread your strawberry buttercream on half the cookies, then top each with another cookie and drizzle or spread ganache on top. This assembly is when the magic happens—everyone goes crazy for the combo of creamy buttercream and fudgy ganache I love this final step!
Pro Tips for Making Chocolate Strawberry Cookies Recipe
- Chill the dough: I always chill my dough for at least an hour before baking—it helps prevent too much spread and enhances the texture.
- Use room temperature eggs: This little detail can make mixing smoother and improves the overall cookie consistency.
- Don’t skip the strawberry powder: Freeze-dried strawberry powder adds vibrant flavor without moisture—fresh strawberries would make the dough soggy!
- Perfect ganache consistency: If your ganache seems too thick, gently warm it again in short bursts; if too thin, let it sit a bit to thicken before spreading.
How to Serve Chocolate Strawberry Cookies Recipe
Garnishes
I usually top a few cookies with extra freeze-dried strawberry crumbs or finely chopped nuts for a pretty finish and little crunch. Sometimes a dusting of powdered sugar feels just right for that sweet little extra touch that makes them kid and adult favorites alike.
Side Dishes
These cookies pair perfectly with a simple glass of cold milk or a rich cup of coffee. I’ve also served them alongside vanilla ice cream for an indulgent treat that’s perfect for celebrations.
Creative Ways to Present
For Valentine’s Day or birthdays, I arrange them in heart-shaped gift boxes or stack them tied with a pretty ribbon. I once served them on a tiered platter with fresh strawberries and chocolate curls—everyone was impressed by the look before the first bite!
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature for up to 3 days—this keeps them perfectly soft. If you want to keep them longer, refrigeration is possible but I recommend letting them come to room temp before enjoying so the buttercream softens back up.
Freezing
These cookies freeze well! I freeze them before assembling with ganache—just freeze the cookies and buttercream separately, then assemble after thawing. This way the texture stays fresh and the flavors vibrant.
Reheating
To gently revive your cookies after freezing, let them thaw at room temperature and if you want the ganache glossy again, a quick 5-second zap in the microwave (watch it closely!) does the trick.
FAQs
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Can I use all-purpose flour instead of cake flour in this Chocolate Strawberry Cookies Recipe?
Yes, you can substitute all-purpose flour, but your cookies might be slightly denser and less tender. If using AP flour, try removing 2 tablespoons per cup to mimic cake flour’s lower protein content for a closer texture.
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Where can I find freeze-dried strawberry powder?
Freeze-dried strawberry powder is often available online or at specialty baking stores. It’s perfect for concentrated strawberry flavor without moisture. If you can’t find it, you could pulse freeze-dried strawberries in a food processor until powdery.
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How do I make sure my ganache doesn’t seize or get grainy?
Use good-quality chocolate and heat your cream gently—just to a simmer, not boiling. Stir gently while combining to keep it smooth. If ganache thickens too much, warm it in short bursts or add a splash of cream to loosen it up.
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Can I make these cookies vegan?
Yes! Replace butter with coconut oil or vegan butter, eggs with flax or chia egg substitutes, and use dairy-free chocolate and cream alternatives. The texture and flavor will be slightly different but still delicious.
Final Thoughts
This Chocolate Strawberry Cookies Recipe has become a go-to treat in my kitchen, especially when I want something that feels both indulgent and special without a ton of fuss. Every time I bake a batch, I remember how my family’s faces light up with the first bite, and honestly, that makes all the little extra steps worth it. I can’t recommend this recipe enough if you want to wow your friends or just treat yourself—grab those ingredients and bake away, you won’t regret it!
Print
Chocolate Strawberry Cookies Recipe
- Prep Time: 30 min
- Cook Time: 12 min
- Total Time: 72 min
- Yield: 19 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich Chocolate Covered Strawberry Cookies that combine tender, fudgy chocolate cookies with a vibrant strawberry buttercream and a luscious chocolate ganache. Perfectly balanced and ideal for Valentine’s Day, these cookies offer a beautiful blend of flavors and textures that will impress any sweet tooth.
Ingredients
For the Chocolate Cookies
- 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
For the Strawberry Buttercream
- 8 tablespoons unsalted butter
- 4 tablespoons freeze-dried strawberry powder
- ⅛ teaspoon table salt
- 1 ⅓ cups powdered sugar
For the Chocolate Ganache
- 1 cup semi-sweet or couverture chocolate
- ¼ cup heavy cream
Instructions
- Prepare the Chocolate Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until smooth and fluffy. Beat in the eggs one at a time, followed by the neutral cooking oil and vanilla extract, ensuring each is fully incorporated.
- Mix Dry Ingredients: In a separate bowl, sift together the cake flour, Dutch cocoa powder, baking powder, baking soda, and table salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined into a smooth dough.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up, making it easier to shape and enhancing the cookie texture.
- Prepare Strawberry Buttercream: In a mixing bowl, beat the unsalted butter until creamy. Gradually add powdered sugar, freeze-dried strawberry powder, and table salt, mixing until smooth, light, and fluffy. Set aside or refrigerate if not using immediately.
- Form and Bake Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into approximately 19 equal portions and place them spaced evenly on the sheets. Bake for 10-12 minutes until set but still soft. Let cookies cool completely on wire racks before decorating.
- Make Chocolate Ganache: Heat the heavy cream just until simmering and pour over chopped semi-sweet or couverture chocolate in a heatproof bowl. Let sit for 2-3 minutes then stir gently until smooth and glossy.
- Assemble Cookies: Spread a dollop of the strawberry buttercream on the bottom side of one cookie, then sandwich it with another cookie. Dip each sandwich cookie halfway into the chocolate ganache, allowing excess to drip off, and place on parchment to set.
- Set and Serve: Let the ganache firm up at room temperature or refrigerate briefly before serving for best results. Enjoy your elegant chocolate covered strawberry cookies!
Notes
- Freeze-dried strawberry powder adds vibrant flavor without moisture; it can be found in specialty baking stores or online.
- For best results in chocolate ganache, use good quality semi-sweet or couverture chocolate for rich flavor and smooth texture.
- Make the dough a day ahead and keep refrigerated for improved flavor and texture.
- This recipe yields 19 large sandwich cookies.
- These cookies are perfect for gifting or special occasions like Valentine’s Day.
- Recipe includes a how-to video for visual 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
