Dessert

Easy Chocolate Covered Strawberry Cookies Recipe

ByElla Hart February 18, 2026February 18, 2026

Introduction

These Easy Chocolate Covered Strawberry Cookies combine rich cocoa flavor with a luscious strawberry buttercream center, all topped with a smooth chocolate coating. Perfect for chocolate and berry lovers looking for a homemade treat that’s both impressive and delicious.

The image shows several chocolate cookies on a white plate, each topped with a thick, shiny swirl of dark chocolate frosting. The cookies are round with a rough, slightly cracked surface and a deep brown color. The glossy frosting sits in a smooth, even layer on top of each cookie, with visible swirled textures that catch the light. The white plate with the cookies rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dough:

1 cup butter (unsalted, softened)
1 cup brown sugar (packed firmly)
1/2 cup sugar
2 eggs (room temperature, about 70°F)
2 tbsp oil
1 1/2 tsp vanilla extract
3 1/4 cups cake flour
3/4 cup cocoa powder (sifted)
2 tsp baking powder
1/8 tsp baking soda
3/4 tsp salt
1/4 tsp ground cinnamon

For the filling:

8 tbsp butter (softened)
4 tbsp strawberry powder (from crushed freeze-dried berries)
1/8 tsp salt
1 1/3 cups powdered sugar

For the topping:

1 cup chocolate chips (bittersweet, 60% cacao recommended)
1/4 cup cream

Instructions

Step 1: Sift the cocoa powder to remove lumps. In a bowl, combine cake flour, sifted cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 2: Prepare the strawberry filling by beating 8 tablespoons softened butter until creamy. Mix in strawberry powder, salt, and powdered sugar until smooth. Scoop tablespoon-sized portions onto parchment paper and freeze for at least 15 minutes.
Step 3: In a large bowl, beat 1 cup butter with packed brown sugar and 1/2 cup sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, then mix in oil and vanilla extract.
Step 4: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep a tender crumb.
Step 5: Chill the dough in the refrigerator for 30 minutes. Meanwhile, preheat your oven to 350°F and line baking sheets with parchment paper.
Step 6: Remove the chilled dough and frozen filling. Scoop about 3 tablespoons of dough, flatten it in your palm, place one frozen filling piece in the center, then wrap the dough around and roll into a ball.
Step 7: Place the filled cookies 2 inches apart on the baking sheets. Bake for 11-12 minutes, until the cookies are set but slightly soft in the center. Let cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Prepare the chocolate coating by heating chocolate chips and cream in a microwave-safe bowl in 30-second intervals, stirring between each until smooth and pourable.
Step 9: Spoon about 2 teaspoons of warm chocolate onto each cooled cookie, spreading slightly. Chill or leave at room temperature until the chocolate hardens (about 15-20 minutes room temperature or 5-10 minutes in the fridge).

Tips & Variations

Use room temperature eggs to ensure a smooth dough without separation.
Substitute strawberry powder with raspberry powder for a different fruity twist.
Chill the dough longer for thicker, less spread cookies.
For a nutty flavor, add 1/2 cup chopped nuts to the dough before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them refrigerated for up to 2 weeks or freeze for up to 3 months. Reheat gently at room temperature before serving to soften the chocolate coating.

How to Serve

The image shows a close-up of several chocolate cookies placed on a white plate. Each cookie has two layers: a bottom dark brown cookie base with a rough texture, and a thick, smooth, and shiny swirl of rich dark chocolate frosting on top. The cookies are arranged closely together, and the background is a white marbled texture, creating a clean, soft look. The lighting highlights the glossy frosting, making the chocolate look creamy and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of cake flour?

Yes, but cake flour produces a lighter, more tender cookie. If using all-purpose flour, you may notice a slightly denser texture.

What if I don’t have strawberry powder?

You can substitute with fresh strawberry jam or preserves in the filling, though it may be softer and less stable when frozen. Alternatively, try other freeze-dried fruit powders.