Dessertscakemehometonight
Strawberry Frosted Chocolate Cookies
Strawberry frosted chocolate cookies combine soft, chewy chocolate cookies with strawberry buttercream frosting, silky chocolate ganache, and a sprinkle of freeze-dried strawberries. This indulgent dessert recipe is perfect for chocolate lovers craving a fruity twist and a bakery-style cookie that looks as good as it tastes.
👥 22 Servings⏱️ Prep & Cook: 1h 44m⏳ Prep: 1h🔥 Cook: 14 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- baking sheet
- pan
- oven
- microwave
- spatula
📝 Preparation Steps
1
Dark Chocolate Cookies
2
In a medium mixing bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, and salt. Set aside.
baking soda1 tspsalt1 tspunsalted butter (room temperature)1 cup¼ tsp salt
3
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes on medium speed until well combined. Add the eggs and vanilla extract and mix on medium speed until well combined.
salt1 tspunsalted butter (room temperature)1 cuplarge eggs (room temperature)2vanilla extract1 tsp
4
Add in the flour/cocoa mixture and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure all the ingredients are well incorporated.
5
Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on a parchment-lined baking sheet. Chill the cookie dough for ⏱️ 30 minutes.
6
Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
7
Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for about 13 to ⏱️ 14 minutes until the edges are set and the centers of the cookies are slightly underbaked. Cool the cookies on the pan for ⏱️ 2 minutes and then transfer to a wire rack to cool completely.
8
Strawberry Buttercream Frosting
9
Before making the buttercream, make the strawberry reduction. You can make the strawberry reduction up to a week in advance and store it in an airtight container in the refrigerator. Bring the reduction to room temperature before making the buttercream.
10
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for ⏱️ 5 minutes until light, pale, and creamy.
salt1 tspunsalted butter (room temperature)1 cup
11
Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
12
Add in the strawberry reduction and mix on low speed until fully combined with the butter mixture. Then, add in the heavy cream, vanilla extract, and salt, and continue to mix on low speed until combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
heavy cream (room temperature)2 tbsp¼ cup heavy creamvanilla extract1 tspsalt1 tspunsalted butter (room temperature)1 cup¼ tsp salt
13
Increase the mixer speed to medium and whip the buttercream for about 3 to ⏱️ 5 minutes until it is smooth and creamy. If the buttercream looks split or curdled, this is normal, just continue to whip until it emulsifies and turns smooth and creamy. Then, turn the mixer to low speed and mix the buttercream for several minutes to remove air bubbles.
14
Optional: To smooth out the buttercream, melt ½ cup of the frosting in the microwave for ⏱️ 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
15
Chocolate Ganache
16
In a small microwave-safe bowl, heat the semisweet chocolate chips and heavy cream in the microwave in ⏱️ 15 second intervals, stirring in between each interval, until the chocolate is melted and the ganache is smooth. Set aside to cool for ⏱️ 5 minutes.
heavy cream (room temperature)2 tbsp¼ cup heavy cream
17
Assembling the Cookies
18
Fill a piping bag with a Wilton 1A piping tip with the strawberry buttercream frosting and fill a piping bag with the tip cut off with the slightly cooled chocolate ganache.
19
Pipe a swirl of the strawberry frosting onto the cooled chocolate cookies and spread the frosting with an offset spatula. Drizzle the chocolate ganache over the cookies and decorate with chopped freeze-dried strawberries.
Nutrition Facts
calories
406 kcal
fat Content
21 g
serving Size
1 cookie
fiber Content
2 g
sugar Content
38 g
sodium Content
197 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
64 mg
carbohydrate Content
54 g
saturated Fat Content
13 g
unsaturated Fat Content
6 g
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