Dessertsbeyondfrosting5.0
Chocolate Covered Strawberry Cookies
These cookies start with a chocolate cake mix cookie, then they are layered with a Strawberry Swiss Meringue Buttercream and topped with a chocolate covered strawberry.
👥 24 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 40 min🔥 Cook: 10 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- mixing bowl
- microwave
- pan
- baking sheet
- food processor
- saucepan
- whisk
📝 Preparation Steps
1
For the cookies
2
Pre-heat oven to 350° F.
3
In a separate bowl, combine flour, cake mix, baking powder, salt and cocoa powder. Stir and set aside.
baking powder1 teaspoon
4
Soften butter in the microwave for ⏱️ 15 seconds. Combined softened butter and sugar in a mixing bowl. Beat on medium speed until light and fluffy, ⏱️ 2-3 minutes.
5
Add the egg and vanilla extract and beat until well combined.
large Egg1large eggs whites5
6
Reduce mixer to low speed and slowly add dry ingredients. Once combine, increase speed to medium high and beat for ⏱️ 1-2 minutes until soft dough forms.
7
Spoon 2 tbsp of cookie dough onto a lined baking sheet. Bake at 350° F for ⏱️ 10-12 minutes. Allow the cookies to cool on the pan for several minutes before transferring to a wire rack and cool completely.
8
For the frosting
9
Puree strawberries using a food processor. Set aside.
10
Combine the sugar and egg whites in a heatproof bowl with candy thermometer attached.
large Egg1large eggs whites5
11
Set the bowl over top of a saucepan with 1 ¼ cups water covering the bottom. Place over medium heat.
12
Stir constantly with a whisk until the mixture reaches 140°- 160° F . The sugar should be dissolved in the egg whites. You can test this by placing a drop on your finger tips and rubbing them together. The mixture should be completely smooth.
large Egg1large eggs whites5
13
Immediately place the mixing bowl on your stand. Using the wire whisk attachment, beat the eggs white on low for ⏱️ 2 minutes then increase to medium high.
large Egg1large eggs whites5
14
Beat for another ⏱️ 5-7 minutes. At this point, your frosting should have turned white and the body of the meringue starts to form. Increase the mixing speed to high. It will start to look glossy as the peaks begin to form. Beat for another ⏱️ 3-5 minutes until the bottom of your bowl is cool to the touch and your meringue has stiff peaks.
15
Turn your mixer down to medium-low. Slowly add your butter, 1 tbsp at a time. As you add more butter, the frosting might appear to have curdled and lost its body, that’s ok. Scrape down the sides of the bowl.
16
Switch to the paddle attachment, add the vanilla extract and then slowly drizzle in the strawberry puree and continue beating on medium-high speed until your frosting start to have stiff peaks. Beat for about ⏱️ 3-5 minutes.
17
Serve the same day or you can refrigerate in an air-tight container for up to 3 days. If refrigerated, you will need to bring it to room temperature (about ⏱️ 4 hours) and remix using the paddle attachment for about ⏱️ 5 minutes.
18
For the strawberries
19
Wash strawberries and thoroughly dry with a paper towel.
20
In a microwave-safe dish, melt chocolate in ⏱️ 30 second increments, stirring after each ⏱️ 30 seconds. Repeat until chocolate is melted.
chocolate cake mix (powder)1 cupcup dark chocolate cocoa powder2 tablespoonsChocolate (see notes)10 ounces
21
Use two toothpick and stick it in the end of your strawberry. Dip strawberry into chocolate and swirl to coat the strawberry. Lift up and shake off extra chocolate.
chocolate cake mix (powder)1 cupcup dark chocolate cocoa powder2 tablespoonsChocolate (see notes)10 ounces
22
Place on parchment paper or non-stick baking sheet and allow chocolate to harden.
chocolate cake mix (powder)1 cupcup dark chocolate cocoa powder2 tablespoonsChocolate (see notes)10 ounces
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...