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Chocolate Covered Strawberry Cookies – Easy Gooey Centers

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These cookies feature a soft, fudgy chocolate exterior with a gooey, strawberry-laced center, reminiscent of classic chocolate-covered strawberries. Quick to make and perfect for any occasion, they combine rich cocoa and sweet berries for a truly indulgent treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 3/4 cup (70g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder (optional)
  • 1 cup (170g) fresh strawberries, diced small
  • 2 tablespoons strawberry preserves
  • 1 tablespoon sugar
  • 1/2 teaspoon cornstarch
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • 2 teaspoons coconut oil or vegetable oil

Instructions

  1. In a small bowl, combine diced strawberries, strawberry preserves, sugar, and cornstarch. Stir gently until well mixed. Let sit for 10 minutes to macerate.
  2. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder. Sift cocoa powder for a smoother dough.
  4. Gradually add dry ingredients to wet mixture. Mix on low until just combined. Do not overmix.
  5. Using a cookie scoop or tablespoon, scoop out about 2 tablespoons of dough. Flatten slightly, add about 1 teaspoon of strawberry filling to the center, and fold dough around to seal. Roll gently into a ball and place on lined baking sheet, spacing 2 inches apart.
  6. If dough is sticky, chill for 10-15 minutes before shaping.
  7. Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes, until edges are set but centers are still soft.
  8. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack.
  9. In a small saucepan or microwave-safe bowl, melt chocolate chips with coconut oil over low heat, stirring until smooth. Dip cooled cookies halfway or drizzle on top. Let set.
  10. Once chocolate is set (about 15 minutes in fridge), serve slightly warm or store for later.

Notes

Seal the dough well around the strawberry filling to prevent leaks. Use quality chocolate for best results. Chill dough if too sticky or if cookies spread too much. For gluten-free, substitute flour with a 1-to-1 blend. Cookies are best slightly warm and flavors deepen after a day. Sprinkle flaky sea salt on top for extra flavor.

Nutrition

Keywords: chocolate covered strawberry cookies, gooey center cookies, easy chocolate cookies, strawberry dessert, homemade cookies, valentine's day cookies, kid-friendly cookies, potluck dessert

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