Make fresh-tasting strawberry cookies even better by adding a swirl of creamy chocolate ganache frosting and a sprinkling of freeze-dried strawberries. These pretty little chocolate strawberry cookie cups will make a delicious summertime dessert, a fun Valentine's Day treat, or even a sweet addition to a Christmas cookie platter.
Last week when I shared a recipe for strawberry cookies made using freeze-dried strawberries, I dipped a few in chocolate. They were so good that just knew I needed to make more chocolate-covered strawberry cookie recipes.
The combination of chocolate and strawberries is always a winner and our cookie cup recipes have been so popular that I decided to make strawberry cookie cups topped with chocolate frosting.
My favorite frosting is a simple 2-ingredient chocolate ganache. It's easy to make using semi-sweet chocolate and heavy whipping cream and it tastes amazing.
There are several ways to make chocolate ganache but because we are all about easy cookie recipes here, I am sharing the easiest method.
Easy chocolate ganache:
- Finely chop bars or blocks of chocolate and pour them into a small saucepan.
- You can use chips just be sure to use chocolate that you really love. The flavor of the chocolate will shine through so don't skimp and use cheap chocolate.
- Pour heavy whipping cream over the chocolate.
- Set the pan on LOW heat.
- Stir often until about 75% of the chocolate has melted. This is very important. You do not want to overheat the chocolate or your ganache can become greasy or grainy.
- Your chocolate may melt in as little as 2 minutes and as many as 4-5 minutes depending on your stove and pan.
- Remove the pan from the heat and let it sit for about 3 minutes, then stir the chocolate until it's melted and smooth.
- If needed, you can heat it on low heat for a few more seconds.
Once the ganache is made, it will be thin. As it cools, it will thicken up enough that you can pipe it onto your cookie cups. It's best to allow this to happen slowly at room temperature. So, make the ganache first then get your cookie cups baked.
To make the strawberry cookie cups you'll need seedless freeze-dried strawberry powder.
making freeze-dried strawberry powder
You'll want to crush the strawberry slices into a fine powder. I like using a food processor to crush my berries but you can also smash them using a rolling pin or meat mallet.
The crushed strawberries will have lots of seeds in them. I'm not a fan of the seeds in my cookies so I removed them.
To remove the strawberry seeds, pour the crushed freeze-dried strawberries into a fine mesh sieve. Scrape the strawberry pieces back and forth allowing the fine powder to fall into a bowl. Discard the seeds.
strawberry cookie cups
The recipe, which is below, is easy. You cream the butter, sugar, and strawberry powder, then add the egg and vanilla and stir in the dry ingredients.
To make pretty pink cookie cups you will want to bake them in mini paper cupcake wrappers. The paper will help to keep the edges of your cookie cups from turning golden brown which isn't quite as pretty.
If you have aluminum or silicone pans, use those, or reduce the oven temperature to 325 degrees if you use non-stick pans.
piping on chocolate ganache frosting
Your chocolate ganache will take a few hours to thicken at room temperature. You want it to thicken to frosting consistency.
If you make the ganache first, then make and bake the cookies, and allow them to cool, the ganache should be ready to pipe.
If you allow it to cool for too long it will get too firm to pipe through a pastry tip. If this happens you can heat it on the stove or in the microwave for a few seconds to soften it slightly.
Spoon the chocolate ganache frosting into a pastry bag fitted with a large open star tip and pipe a swirl on top of each strawberry cookie cup.
To add extra strawberry flavor and a pop of color to your cookie cups, sprinkle on some crushed freeze-dried strawberries.
chocolate raspberry cookie cups
You can use any freeze-dried fruit to make these cookies including cherries, raspberries, peaches, blueberries, bananas, and apples.
I made some chocolate raspberry cookie cups and they were delicious!
I swapped out freeze-dried raspberries for the freeze-dried strawberries listed in the recipe below. The Fuschia-colored cookies are packed with fresh raspberry flavor and they taste great paired with chocolate too.
chocolate strawberry cookie cups recipe
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