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

Scale

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

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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