Description
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.
Ingredients
- 1 2/3 cups all-purpose flour
- 1 cup chocolate cake mix (powder)
- 2 tablespoons cup dark chocolate cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large Egg
- 2 teaspoon pure vanilla extract
For the frosting
- 2 cups unsalted butter at room temperature
- 5 large eggs whites
- 1 cup plus 2 tablespoons granulated sugar
- ¾ cups strawberry puree
For the strawberries
- 24 Strawberries
- 10 ounces Chocolate (see notes)
Instructions
- For the cookies: Pre-heat oven to 350° F.
- In a separate bowl, combine flour, cake mix, baking powder, salt and cocoa powder. Stir and set aside.
- 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.
- Add the egg and vanilla extract and beat until well combined.
- 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.
- 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.
- For the frosting: Puree strawberries using a food processor. Set aside.
- Combine the sugar and egg whites in a heatproof bowl with candy thermometer attached.
- Set the bowl over top of a saucepan with 1 ¼ cups water covering the bottom. Place over medium heat.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- For the strawberries: Wash strawberries and thoroughly dry with a paper towel.
- In a microwave-safe dish, melt chocolate in 30 second increments, stirring after each 30 seconds. Repeat until chocolate is melted.
- 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.
- Place on parchment paper or non-stick baking sheet and allow chocolate to harden.
- To assemble the cookies, pipe frosting onto top of cooled cookie and place a chocolate covered strawberry on top. Keep covered at room temperature. Consume within two days.
Notes
- Be sure to read my tutorial for how to make Swiss Meringue Buttercream before attempting this recipe.
- For the frosting, make sure you have unsalted butter
- For the chocolate coating on the strawberries, it’s best to use a chocolate made for candy dipping such as Ghirardelli Melting Wafers, Candiquick, or Almond Bark.
- Prepare the strawberries the night before, store at room temperature wrapped in foil or plastic wrap.