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Chocolate Covered Strawberry Cookies taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Chocolate Covered Strawberry Cookies Made Easy in Your Pressure Cooker

These easy pressure cooker cookies combine rich dark chocolate, strawberry buttercream, and decadent ganache for a treat that looks fancy but is effortlessly made at home. Perfect for Valentine’s Day or anytime you crave a sweet bite!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Soup
Cuisine Mexican
Servings 24 cookies
Calories 268 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Chocolate Cookies

  • ½ cup butter softened
  • ¾ cup brown sugar
  • 2 tablespoon granulated sugar
  • 1 egg
  • 2 teaspoon vanilla extract
  • 1 ¼ cup flour
  • ½ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Strawberry Buttercream Frosting

  • 1 cup butter softened
  • 0.5 oz freeze-dried strawberries made into powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 ½ cups powdered sugar
  • cup heavy cream
  • ½ tablespoon lemon or lime juice

Chocolate Ganache

  • ½ cup dark chocolate chips
  • 1 tablespoon heavy cream

Instructions
 

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or use a silpat mat.
  • Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2–3 minutes).
  • Add egg and vanilla; beat until combined.
  • Add flour, cocoa, salt and baking soda. Mix until fully combined.
  • Scoop out 24 equal dough balls (1 tablespoon each), flatten gently, and place on baking sheets.
  • Bake for 8 minutes at 350°F. Let cool on the baking sheet for 10 minutes before transferring to a cooling rack.
  • For the frosting, blend freeze-dried strawberries into powder and set aside.
  • Beat butter in a mixer until smooth. Add strawberry powder, vanilla, and salt on low speed until combined.
  • Gradually add in powdered sugar, alternating with heavy cream, then add lemon or lime juice and blend until smooth.
  • Pipe frosting in a spiral on top of cooled cookies using piping or Ziploc bag.
  • Heat 1 tablespoon of cream until hot. Pour over chocolate chips, wait 3 minutes, then stir into ganache. Drizzle over each cookie.

Notes

Store cookies in an airtight container in the fridge for maximum freshness. Enjoy warm or cold!