If you’re on the hunt for a cookie that’s as beautiful as it is delicious, look no further than these Chocolate Covered Strawberry Cookies. Imagine the classic romance of chocolate-dipped strawberries, now in portable cookie form—soft, buttery centers studded with bursts of real strawberry flavor and rich chocolate, all finished with a glossy chocolate dip. They’re the kind of treat that steals the show at parties, makes any occasion feel special, and disappears faster than you can say “just one more!”
Ingredients You’ll Need
Every ingredient for these Chocolate Covered Strawberry Cookies plays a starring role, and together they create a cookie that’s truly unforgettable. From the tangy, bright strawberries to the decadent chocolate, here’s how each element brings this irresistible dessert to life:
- Unsalted Butter (1 cup, softened): Gives the cookies their melt-in-your-mouth texture and rich, creamy taste.
- Granulated Sugar (1 cup): Sweetens the dough and helps with that classic cookie crispness on the edges.
- Brown Sugar (1/2 cup): Adds a gentle molasses undertone and keeps the cookies soft and chewy.
- Large Eggs (2): Bind everything together for a perfect cookie structure.
- Vanilla Extract (2 teaspoons): Enhances both the strawberry and chocolate flavors with warm, aromatic notes.
- All-Purpose Flour (2 1/2 cups): The trusty foundation that gives the cookies their body and shape.
- Baking Soda (1 teaspoon): Lifts the cookies just enough for a tender crumb.
- Baking Powder (1/2 teaspoon): Works alongside the baking soda to create a light, puffy texture.
- Salt (1/2 teaspoon): Balances sweetness and intensifies all the flavors.
- Freeze-Dried Strawberries (1 cup, crushed): The key to real strawberry flavor and those pretty pink flecks throughout each cookie.
- Semi-Sweet Chocolate Chips (1 cup): Scattered throughout the dough for an extra hit of chocolate in every bite.
- Semi-Sweet Chocolate (8 ounces, melted for dipping): The signature finish—dip half of each cookie for that chocolate-covered strawberry effect.
- Coconut Oil (1 tablespoon, optional): Stirred into the melted chocolate to make dipping silky-smooth and shiny.
How to Make Chocolate Covered Strawberry Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—this keeps your cookies from sticking and makes cleanup ridiculously easy. It’s a small step that sets you up for cookie success!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and almost cloud-like. This step is key for that dreamy, soft cookie texture and ensures the sugars are perfectly blended into the butter.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, pour in the vanilla extract. These add moisture, richness, and flavor depth—the kind that makes people ask for your secret recipe.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This blend guarantees even rising and just the right amount of chewiness in your Chocolate Covered Strawberry Cookies.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing can make cookies tough, so once you see the flour disappear, you’re done! The dough should be soft and luscious.
Step 6: Fold in Strawberries and Chocolate Chips
Gently fold in the crushed freeze-dried strawberries and chocolate chips. The strawberries bring a burst of fruity flavor and a pop of color, while the chocolate chips ensure every bite is loaded with chocolatey goodness.
Step 7: Scoop and Bake
Use a cookie scoop or tablespoon to portion out 1 1/2 tablespoon-sized balls of dough. Place them about 2 inches apart on your prepared baking sheets. Bake for 10 to 12 minutes, just until the edges turn lightly golden. Let them cool completely on a wire rack before moving to the next step.
Step 8: Dip in Chocolate
Melt the semi-sweet chocolate (add the coconut oil if you want a thinner, glossier dip). Dip half of each fully cooled cookie into the melted chocolate, then return them to the parchment paper to set. This final flourish is what transforms simple strawberry cookies into Chocolate Covered Strawberry Cookies!
How to Serve Chocolate Covered Strawberry Cookies
Garnishes
For an extra-special touch, drizzle your dipped cookies with a little melted white chocolate. You can also sprinkle on some extra crushed strawberries or festive sprinkles while the chocolate is still wet. The visual appeal is irresistible, and those extra flavors make each bite even more fun.
Side Dishes
These cookies shine alongside a fresh pot of coffee, a tall glass of cold milk, or even a scoop of vanilla ice cream. For celebrations, arrange them on a platter with chocolate-dipped strawberries or a bowl of mixed berries for a truly decadent spread.
Creative Ways to Present
Wrap a few Chocolate Covered Strawberry Cookies in cellophane bags and tie with a ribbon for a sweet homemade gift. Stack them in a pretty tin or box for Valentine’s Day, birthdays, or just because. They also look gorgeous displayed on a tiered dessert stand at parties or showers.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to stay fresher longer, pop them in the fridge, where they’ll last up to a week without losing their wonderful texture.
Freezing
Chocolate Covered Strawberry Cookies freeze beautifully! Once the chocolate has set, place the cookies in a single layer in a freezer-safe container, separating layers with parchment. They’ll keep for up to 2 months—just bring them to room temperature before serving.
Reheating
While these cookies are delicious at room temperature, you can gently warm them in the microwave for 5-10 seconds to soften the chocolate a bit, making them taste freshly baked. If you’re reheating from frozen, let them thaw first to prevent the chocolate from sweating.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries add moisture and can make the dough soggy, so for the best flavor and appearance in Chocolate Covered Strawberry Cookies, stick with freeze-dried. They give a concentrated strawberry taste without altering the cookie’s texture.
Is there a substitute for coconut oil in the chocolate dip?
If you don’t have coconut oil, you can leave it out or use a small amount of vegetable oil or butter. The oil simply helps the chocolate melt more smoothly and creates a shinier finish, but it’s totally optional.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it, covered, for up to 48 hours before baking. Chilling the dough can even help the flavors develop and lead to thicker, bakery-style cookies.
How do I crush freeze-dried strawberries?
Place the freeze-dried strawberries in a zip-top bag and use a rolling pin to crush them into small pieces. You want a mix of fine powder and small bits for both flavor and color throughout your cookies.
Can I use white chocolate for dipping?
Definitely! White chocolate adds a lovely creamy sweetness and pairs beautifully with strawberries. You could even dip half the batch in white chocolate and the other half in semi-sweet for variety.
Final Thoughts
I can’t say enough about how much joy these Chocolate Covered Strawberry Cookies bring to any table. Whether you’re baking them for a celebration, a homemade gift, or just a cozy night in, they’re bound to become a new favorite. Don’t wait for a special occasion—give them a try, and watch how quickly they disappear!
Print
Chocolate Covered Strawberry Cookies Recipe
- Total Time: 32 minutes plus cooling time
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in the perfect balance of sweet and fruity with these Chocolate Covered Strawberry Cookies. Featuring a tender, buttery base studded with crushed freeze-dried strawberries and semi-sweet chocolate chips, each cookie is dipped in melted chocolate for an indulgent finish. Ideal for Valentine’s Day or any special occasion, these cookies offer a charming twist on traditional chocolate chip treats with the refreshing burst of real strawberry flavor.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup freeze-dried strawberries, crushed
Mix-ins and Topping
- 1 cup semi-sweet chocolate chips
- 8 ounces semi-sweet chocolate, melted (for dipping)
- 1 tablespoon coconut oil (optional, to thin chocolate)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process helps to incorporate air for a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the overall flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This blends the leavening agents evenly throughout the flour.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can cause tough cookies.
- Fold in Strawberries and Chocolate Chips: Gently fold in the crushed freeze-dried strawberries and semi-sweet chocolate chips to distribute them evenly throughout the dough.
- Scoop Dough onto Baking Sheets: Use a tablespoon or cookie scoop to form dough balls about 1 1/2 tablespoons each. Place them on the lined baking sheets with roughly 2 inches of space between to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges just start to turn golden. Avoid over-baking to keep the cookies soft.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack. This step is important before dipping to prevent melting the chocolate coating unevenly.
- Melt Chocolate for Dipping: Melt the semi-sweet chocolate in a microwave or double boiler, adding the optional coconut oil to thin it out if desired for a smoother dip.
- Dip Cookies in Chocolate: Dip half of each cooled cookie into the melted chocolate and set them back on parchment paper. Let the chocolate set completely before serving or storing.
Notes
- For an elegant finish, drizzle the dipped cookies with white chocolate once the coating has set.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
- Coconut oil is optional but recommended for thinning melted chocolate for a smoother dipping experience.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16 g
- Sodium: 105 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
