Chocolate Covered Strawberry Cookies

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With strawberry season and Mother’s Day right around the corner, it’s a perfect time to think about chocolate covered strawberries. This dark chocolate based cookie is topped with a delicious strawberry frosting and drizzled with dark chocolate ganache to create the perfect Chocolate Covered Strawberry Cookies.

We’ve been sharing delicious Crumbl copycat cookie recipes with you for months and months now and now we are turning the tables and sharing an original recipe by us that we think Crumbl should introduce into their lineup soon! This extra soft cookie topped with a creaming buttercream frosting is right up Crumbl’s alley. We love Crumbl so much that we wanted to come up with our OWN flavor to present to them!

If you want to check out some of the copycat Crumbl cookie flavors we’ve shared, may we suggest you start with these:  Ultimate Peanut Butter Cookies, Crumbl Turtle Cookies, Chocolate Ft. York Cookies, Crumbl Dirt Cake Cookies, Muddy Buddies, Mini Twix, Pink Confetti Cake Cookies, Galaxy Brownie Cookies, Cookies and Cream Milkshake Cookies or the Churro Cookies. 

MINI COOKIES ARE BEST

We know if Crumbl added these Chocolate Covered Strawberry Cookies to their weekly lineup, they would make them GIANT. It’s what they do. We prefer to make them MINI at home though. It’s what we do.

Crumbl’s cookies are so big, in fact, they list each cookie as 3-4 servings in their stores. I don’t know about you, but I hate to share my cookies. I like my own perfectly round, un-touched cookie so mini cookies are right up my alley.

We just prefer a manageable, non-sharable, bite-sized cookie that our people have told us that they absolutely love.

This Chocolate Covered Strawberry Cookie recipe makes 24 cookies because I recommend making them into a bite-sized cookie that you won’t feel so guilty eating. Three bites and it’s gone. Have two or three, no one is judging! I suggest about 1 tablespoon of dough in order to make these a more manageable size.

If you prefer GIANT cookies, make only 10-12 cookies with this recipe and they will be GIANT!! If you prefer smaller cookies, make 24 with the dough. So, you do you.

STRAWBERRY BUTTERCREAM FROSTING

It is SO easy to make Strawberry Frosting with strawberry powder. Well I didn’t exactly have strawberry powder so I made my own. I used freeze-dried fruit to blend into powder to use to get the strawberry flavors.

I buy my freeze-dried strawberries at my local grocery store in a 1 oz package. You’ll need 1/2 the package to make one batch of my strawberry buttercream frosting for these cookies.

All you have to do is pour half the package of freeze-dried strawberries into a blender or food processor and blend until you get a fine powder. NOTE: Be sure to use a blender with a lid because this process will make a lot of strawberry smoke that you don’t want all over your kitchen.

NOTE: I would NOT really recommend using fresh strawberries or frozen strawberries to make the buttercream instead of powder because the extra moisture from fresh strawberries might break your buttercream and it will be much harder to deal with. Just stick with the powder.

CHOCOLATE COVERED STRAWBERRY COOKIE INGREDIENTS

CHOCOLATE COOKIES

• Butter – salted or unsalted will work.
• Granulated Sugar
• Brown Sugar – dark or light brown sugar will work
• Egg
• Vanilla Extract – use the REAL extract and not the imitation
• Flour – all-purpose works best
• Baking Soda
• Salt

STRAWBERRY BUTTERCREAM FROSTING

• butter (room temperature)
• freeze dried strawberry powder (1/2 bag of a 1oz dried strawberries bag)
• salt
• heavy cream
• powdered sugar
• lemon (or lime) juice

DARK CHOCOLATE GANACHE

• Dark Chocolate Chips
• Heavy Cream

HOW TO MAKE CHOCOLATE COVERED STRAWBERRY COOKIES

1. Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 

2. Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.

3. Add in the egg and vanilla and beat until combined.

4. Add in flour, cocoa, salt and baking soda. Mix until all combined.

5. Scoop out 24 equal cookie dough balls (they should be 1 TBSP of dough – I recommend a 1 TBSP cookie scoop). Slightly flatten each dough ball with your hand.

6. Place on prepared baking sheet – 12 cookies to a sheet. Bake the cookies at 350 degrees for 8 minutes and then let cool on the baking sheet for an additional 10 minutes. Remove cookies to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 12 minutes.

7. While cookies are cooling, make the frosting.

STRAWBERRY FROSTING DIRECTIONS

1. Blend 1 oz of freeze-dried strawberries in a blender or food processor completely until you get a strawberry powder. Set aside.

2. Beat butter in a stand mixer (or with a handheld mixer) for 30 seconds until smooth.

3. Add in strawberry powder, vanilla extract and salt. Blend on low until combined.

4. Slowly add in one cup of powdered sugar at a time and alternate with small amounts of cream until you have used all powdered sugar and cream.

5. Add in lemon (or lime) juice.Beat on low until everything is combined and you get the consistency you are looking for. NOTE: To thicken up the frosting, add more sugar. To thin it out, add more cream.

COOKIE ASSEMBLY

Put the frosting in a piping bag with a large circle tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies.

Heat 1 tbsp of heavy cream in the microwave for 30 seconds or until hot. Pour over the 1/2 cup of dark chocolate chips. Let the mixture set for 3 minutes to melt the chocolate. Stir until you get the consistency of chocolate ganache you are looking for.

Using a spoon, drizzle the chocolate ganache over the frosted cookies.

NOTE: These cookies can be enjoyed warm or cold. I prefer them right out of the refrigerator but you eat them the way you like.

I have also found that all the Crumbl recipes stay fresh longer if you keep them in the refrigerator. No matter what air-tight container you keep the cookies in, they don’t stay fresh as long out on the counter as they do if you put them in the fridge. So, the moral of the story is STORE THESE COOKIES IN THE FRIDGE. Sure, you can eat them cold or pop them in the microwave right before you eat them but you’ll thank me when you still have fresh cookies 3-4 days later.