These Fudgy Chocolate Covered Strawberry Cookies are the ultimate romantic dessert, capturing the essence of a chocolate-dipped strawberry in cookie form. A rich, brownie-like chocolate cookie encases a hidden center of sweet, pink strawberry buttercream, all topped with a silky chocolate ganache.
With a soft, fudgy texture and a burst of real strawberry flavor in every bite, these stuffed cookies are perfect for Valentine’s Day, anniversaries, or whenever you need a show-stopping treat.
Recipe Details
- Flavor Profile: Intense Dutch cocoa provides a deep chocolate base, perfectly complemented by the bright, fruity sweetness of freeze-dried strawberries and a rich ganache finish.
- Texture: The cookie is soft and dense like a brownie, surrounding a creamy, melting buttercream center, topped with smooth chocolate glaze.
- Time: 30 minutes prep, 45 minutes chilling/freezing, 12 minutes bake time.
- Difficulty: Advanced. Stuffing the cookies requires a bit of technique, but the results are worth it.
What You’ll Need
To make this recipe, you will need a stand mixer or electric hand mixer to beat the dough and filling. You will also need a baking sheet lined with wax paper for freezing the filling dollops and parchment-lined sheets for baking. The ingredients rely on cake flour for tenderness, Dutch cocoa for depth, and freeze-dried strawberry powder for intense, natural fruit flavor without the moisture.
Ingredient Notes
- Cake Flour – Using cake flour instead of all-purpose flour creates an incredibly tender, soft crumb that mimics a truffle.
- Dutch Cocoa Powder – This processed cocoa is darker and smoother than natural cocoa, giving the cookies a deep, oreo-like richness.
- Freeze-Dried Strawberry Powder – This is the secret to the filling. It packs a massive punch of strawberry flavor without adding liquid that would ruin the buttercream texture. You can buy powder or crush freeze-dried berries yourself.
- Butter – Unsalted butter allows you to control the salt. You need it softened for the dough and the filling.
- Oil – A splash of neutral oil (avocado or canola) ensures the cookies stay moist and fudgy for days.
- Sugars – A mix of brown and granulated sugar provides moisture and structure. Powdered sugar is used for the smooth filling.
- Chocolate & Cream – Semi-sweet chocolate melted with heavy cream creates a luxurious ganache topping that sets soft but firm.
Add-ins and Substitutions
- Berry Swap – You can use freeze-dried raspberries or blueberries to change the fruit profile.
- Chocolate – If you prefer a sweeter finish, use milk chocolate for the ganache topping.
- Sprinkles – Add festive sprinkles or a drizzle of white chocolate on top of the ganache for decoration.
How to Make Fudgy Chocolate Covered Strawberry Cookies
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the 1 cup softened butter, brown sugar, and granulated sugar together. Increase speed to high and beat for at least a minute until light and fluffy.
- Add Wet Ingredients: Add the eggs, neutral oil, and vanilla extract. Stir on low speed to combine all ingredients. Set aside.
- Whisk Dry Ingredients: In a medium-sized mixing bowl, whisk together the cake flour, Dutch cocoa powder, baking powder, baking soda, and table salt.
- Combine Dough: Gradually add the dry ingredients into the wet mixture, mixing on low speed until thoroughly combined. Use a spatula to scrape the sides and bottom to ensure the flour is incorporated.
- Chill Dough: Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 30 minutes.
- Make Filling: While the dough chills, make the filling. Beat the 8 tablespoons of unsalted butter on high speed until creamy. Add the strawberry powder and salt, stirring on low to mix. Gradually add the powdered sugar, mixing on low speed until completely combined and smooth.
- Freeze Filling: Line a small baking sheet with wax paper. Scoop the filling by 1 Tablespoon (14g) scoops onto the sheet and place in the freezer for at least 15 minutes to harden.
- Assemble: Preheat oven to 350F (175C). Remove dough and filling from the fridge/freezer. Scoop cookie dough into 3-Tablespoon sized scoops. Roll gently into a ball, then use your thumb to make a crater in the center. Press one frozen dollop of filling firmly into the center, then roll the dough over the dollop to completely conceal it. Roll between your palms to form a smooth ball.
- Bake: Place on parchment-lined baking sheets spaced 2 inches apart. Bake on the center rack for 11-12 minutes (centers may appear slightly underbaked, which is good).
- Cool: Allow cookies to cool for at least 10 minutes on the baking sheet before removing to a cooling rack.
- Make Ganache: Combine the semi-sweet chocolate and heavy cream in a microwave-safe bowl. Heat on high for 25 seconds, stir, and heat for another 15 seconds if needed. Whisk until smooth. Let it cool for several minutes to thicken slightly.
- Top: When cookies are completely cooled, top each one with approximately 2 teaspoons of ganache, spreading it evenly. Allow the ganache to harden before enjoying!
Pro Tip: Freezing the strawberry buttercream dollops is the most critical step. If the filling is soft, it will smear into the dough when you try to roll it, creating a mess instead of a clean, stuffed center.
Recipe Tips
- Weigh Your Flour: Because this recipe uses a large volume of flour, using a kitchen scale (394g) is much more accurate than cups, which can lead to dry cookies if packed too tight.
- Don’t Overbake: Dark chocolate cookies are hard to judge visually. Trust the timer. They should look set on the edges but soft in the middle. They will firm up as they cool.
- Seal the Edges: When wrapping the dough around the strawberry filling, make sure there are no cracks or holes, or the filling will leak out during baking.
FAQs
- Can I use all-purpose flour? You can, but the cookies will be denser and less “fudgy.” Remove 2 tablespoons of all-purpose flour for every cup used to mimic cake flour slightly better.
- How do I store these? Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- Can I freeze the baked cookies? Yes! These freeze wonderfully. Thaw at room temperature for a delicious treat.
Serving Suggestions
- Milk: Serve with a glass of cold milk to balance the rich chocolate.
- Valentine’s Platter: Arrange on a plate with fresh strawberries and chocolate truffles.
- Tea: The fruit notes make this a lovely accompaniment to a berry herbal tea.
Make This Recipe in Advance
- Dough & Filling: You can make the dough and the frozen filling balls a day in advance. Store the dough in the fridge and the filling in the freezer until ready to assemble and bake.
Fudgy Chocolate Covered Strawberry Cookies
- Total Time: 1 hour 30 minutes
- Yield: 18-20 Large Cookies 1x
- Diet: Vegetarian
Description
These Fudgy Chocolate Covered Strawberry Cookies are the ultimate romantic dessert, capturing the essence of a chocolate-dipped strawberry in cookie form. A rich, brownie-like chocolate cookie encases a hidden center of sweet, pink strawberry buttercream, all topped with a silky chocolate ganache. With a soft, fudgy texture and a burst of real strawberry flavor in every bite, these stuffed cookies are perfect for Valentine’s Day, anniversaries, or whenever you need a show-stopping treat.
Ingredients
The Fudgy Cookie Base
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) light brown sugar, firmly packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons neutral oil (avocado, canola, or vegetable)
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups (394g) cake flour
- 2/3 cup (70g) Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon table salt
The Strawberry Buttercream Filling
- 8 tablespoons (113g) unsalted butter, softened
- 1 1/3 cups (165g) powdered sugar
- 4 tablespoons (24g) freeze-dried strawberry powder
- 1/8 teaspoon table salt
The Ganache Topping
- 1 cup (170g) semi-sweet or couverture chocolate
- 1/4 cup (60ml) heavy cream
Instructions
Cream Butter & Sugars
In a large mixing bowl, beat the 1 cup softened butter, brown sugar, and granulated sugar on high speed for at least 1 minute until light and fluffy.
Add Wet Ingredients
Mix in the eggs, neutral oil, and vanilla extract on low speed until combined. Set aside.
Whisk Dry Ingredients
In a separate medium bowl, whisk together the cake flour, Dutch cocoa powder, baking powder, baking soda, and salt.
Combine & Chill
Gradually add the dry ingredients into the wet mixture, mixing on low speed until thoroughly combined.
Chill
Cover with plastic wrap and refrigerate the dough for at least 30 minutes.
Make Filling
While the dough chills, beat the 8 tablespoons of butter on high speed until creamy. Add the strawberry powder and salt. Gradually mix in the powdered sugar until smooth.
Freeze Filling (Crucial Step)
Line a small baking sheet with wax paper. Scoop the filling into 1 Tablespoon dollops onto the sheet. Freeze: Place in the freezer for at least 15 minutes to harden.
Assemble
Preheat oven to 350°F (175°C). Scoop the chilled cookie dough into 3-Tablespoon sized mounds. Roll gently into a ball, then use your thumb to create a deep crater in the center. Press one frozen filling dollop into the center.
Seal
Roll the dough over the dollop to completely conceal it, rolling between your palms to form a smooth ball. Ensure there are no cracks!
Bake
Place on parchment-lined baking sheets spaced 2 inches apart. Cook: Bake for 11–12 minutes. The centers may look slightly underbaked this is good!
Cool
Let cool on the baking sheet for 10 minutes before moving to a wire rack.
Make Ganache
Microwave the semi-sweet chocolate and heavy cream for 25 seconds. Stir. Heat for another 15 seconds if needed. Whisk until smooth.
Top
Spoon about 2 teaspoons of ganache over each cooled cookie. Let set before serving.
Notes
Freeze the Filling: This is the most critical step. If the buttercream is soft, it will smear into the dough when you try to roll it. It must be frozen solid to create a clean “stuffed” center.
Cake Flour is Key: Using cake flour creates a tender, truffle-like crumb. If you use all-purpose flour, the cookies will be heavier and breadier.
Cocoa Choice: Use Dutch-process cocoa (like droste). It is darker and less acidic than natural cocoa, giving the cookies that deep, Oreo-like flavor and color.
Sealing: When wrapping the dough around the strawberry center, ensure the dough is sealed tight. Any holes will cause the strawberry filling to leak out during baking.
- Prep Time: 30 minutes (+45 min chill/freeze)
- Cook Time: 12 minutes
- Category: Dessert / Cookies
- Method: Baking / Stuffed
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 360
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
Keywords: chocolate strawberry cookies, stuffed cookies, valentines day dessert, crumbl copycat recipes, fudgy cookies, freeze dried strawberries, gourmet cookies
