Description
Delicious chocolate covered strawberry cookies featuring a moist, cocoa-flavored cookie filled with a creamy freeze-dried strawberry butter filling and topped with a smooth chocolate ganache. Perfect for a special treat or dessert.
Ingredients
Scale
For the Cookies
- 1 cup (226 g) unsalted butter softened
- 1 cup (200 g) light brown sugar firmly packed
- ½ cup (100 g) 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 (394 g) cake flour
- ⅔ cup (70 g) Dutch cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
For the Filling
- 8 Tablespoons (113 g) unsalted butter
- 4 Tablespoons (24 g) freeze-dried strawberry powder
- ⅛ teaspoon table salt
- 1 ⅓ cups (165 g) powdered sugar
For the Chocolate Topping
- 1 cup (170 g) semi-sweet or couverture chocolate
- ¼ cup (60 ml) heavy cream
Instructions
- Make the Cookie Dough: In a large mixing bowl, use an electric mixer to beat the softened butter with light brown sugar and granulated sugar on high speed for at least one minute until light and fluffy. Add the eggs, neutral cooking oil, and vanilla extract; mix on low speed until fully combined.
- Mix Dry Ingredients: Whisk together cake flour, Dutch cocoa powder, baking powder, baking soda, and salt in a medium bowl. Gradually add dry ingredients to the wet mixture on low speed, mixing until just combined. Scrape the sides and bottom of the bowl with a spatula to ensure all flour is incorporated.
- Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes while preparing the strawberry filling and preheating the oven.
- Prepare Strawberry Filling: In a medium bowl, beat the unsalted butter with an electric mixer on high speed until creamy. Add freeze-dried strawberry powder and salt; mix on low speed. Gradually add powdered sugar and mix until fully combined. Scoop the filling by tablespoonfuls onto a wax paper-lined baking sheet and freeze for at least 15 minutes.
- Assemble Cookies: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop chilled cookie dough into 3-tablespoon sized balls. Make a crater in the center of each dough ball with your thumb, insert one scoop of frozen strawberry filling, then roll dough around it to enclose the filling completely. Place cookies on prepared baking sheets at least 2 inches apart.
- Bake Cookies: Bake cookies on the center oven rack at 350°F (175°C) for 12 minutes. The centers may appear slightly underbaked. Let cookies cool on the baking sheet for at least 10 minutes before transferring to a cooling rack.
- Make Chocolate Ganache: Combine semi-sweet chocolate and heavy cream in a microwave-safe bowl. Heat for 25 seconds, stir, and heat in additional 15-second intervals if needed until smooth and fully melted. Whisk until smooth and let cool for several minutes until slightly thickened.
- Decorate Cookies: Once cookies are completely cooled, spread about 2 teaspoons of ganache evenly over each cookie using a spatula or spoon back. Allow ganache to harden before serving.
Notes
- Use cake flour for best texture; if unavailable, substitute with 3 cups all-purpose flour plus 2 tablespoons cornstarch.
- Use freeze-dried strawberry powder, not dehydrated strawberries, to achieve a fine, flavorful filling. Pulverize freeze-dried strawberries to a fine dust if whole pieces are used.
- Store cookies in an airtight container. They keep well at room temperature for up to 2 days, then should be refrigerated to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
