Why You’ll Love This Chocolate Covered Strawberry Cookies
These cookies mix two favorite flavors: chocolate and strawberry. The cake-like chocolate cookie holds crunchy bits of freeze-dried strawberry. The cookies finish with a glossy layer of melted chocolate on the bottom and a touch of drizzle on top. You will like the contrast of soft cookie, fruity crunch, and smooth chocolate. They work for a snack, a small gift, or a simple dessert after dinner.
Why Make This Recipe
This recipe is quick and kind. It uses ingredients you can find in most stores. The dough comes together in one bowl, and the bake time is short. Freeze-dried strawberries add bright flavor without extra moisture. Melting chocolate for the bottom is an easy step that makes the cookies look a bit fancier. If you need a sweet that feels special but does not take a long time, these cookies fit the bill.
introduction
These cookies are a nice mix of rich cocoa and real strawberry flavor. The freeze-dried strawberries give a sharp fruit note in every bite. If you like other chocolate cookies, you might also enjoy a different take like the Almond Butter Chocolate Chip Cookies recipe found on my site for another simple treat. This recipe is not hard to follow. It works for home bakers of any level. Read the full steps below and you will have a tray of warm cookies to share.
What You Need for Chocolate Covered Strawberry Cookies
You need a few tools and the ingredients listed below. For tools, have a stand mixer with a paddle attachment or a hand mixer, a silicone spatula, a cookie scoop (1 ½ ounce or about 3 tablespoons), baking sheets, parchment paper, and a small microwave-safe bowl for melting chocolate. You will also want a cooling rack or a sheet of parchment to set the cookies on while the chocolate sets.
How to Make Chocolate Covered Strawberry Cookies
Follow the steps in order for best results. The dough is soft but holds shape when scooped. Let the cookies cool a bit before dipping the bottom in melted chocolate. Work on a cool surface so the chocolate sets well.
Ingredients:
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ⅓ cup Dutch-processed cocoa powder
- ½ teaspoon baking soda
- 1/4 teaspoon baking powder
- ½ teaspoon salt
- 1 cup freeze dried strawberries
- 1 cup semisweet chocolate chips
- 1 cup semisweet chocolate chips
- 1 teaspoon coconut oil
Directions:
- First, make the cookies. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment, add the butter and brown sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla.
- Beat on medium-high speed until mixture is light and pale in color, about 2 minutes, scraping down the bowl as needed.
- Add the flour, cocoa powder, baking soda, baking powder and salt and beat on low speed until just combined and no streaks of flour remain, about 30 seconds.
- Add the freeze dried strawberries and chocolate chips and fold to combine.
- Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough (a large spoon also works; the ball should be about 3 tablespoons). Place on the prepared baking sheets, spacing the dough balls 2 inches apart. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat gooey in the middle, 10 to 12 minutes.
- Remove the baking sheets from the oven and allow the cookies to cool slightly, about 15 minutes.
- Once the cookies have cooled, melt the chocolate for the chocolate coated bottom and drizzle. Place the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30 second increments, using a silicone spatula to stir between each, until the chocolate is fully melted.
- Dip the bottom of each cookie in the chocolate, scraping off the excess before placing back on the cool parchment paper lined sheet. Repeat with all the cookies. If desired, use the remaining chocolate to drizzle over the tops of the cookies. Allow the cookies to sit for 30 minutes or until the chocolate is fully set before serving.
Best Ways to Serve Chocolate Covered Strawberry Cookies
Serve these cookies at room temperature. They are nice on a dessert plate or in a small box for a gift. For a party, place the cookies on a platter with some fresh strawberries for color and a small bowl of extra melted chocolate on the side for dipping. These cookies pair well with a glass of milk, a cup of coffee, or a light tea. If you want a cold treat, serve them with a scoop of vanilla ice cream; the warm cookie with cold ice cream is a good contrast.
How to Store Chocolate Covered Strawberry Cookies
Keep cookies in an airtight container at room temperature for up to 3 days. Place a layer of parchment between layers so the chocolate does not stick. If you need to store longer, freeze the cookies in a single layer on a tray until firm, then move them to a freezer bag. The cookies will keep in the freezer for up to 3 months. Thaw at room temperature before serving. Avoid storing in a warm place so the chocolate does not soften or melt.
Easy Tips to Make Chocolate Covered Strawberry Cookies
- Use room temperature butter and egg. They mix more easily and give better texture.
- Do not overmix after you add the flour. Mix just until the flour disappears. Overmixing can make the cookies tough.
- If your freeze-dried strawberries are large, break them into smaller pieces before adding. This gives a more even strawberry bite in each cookie.
- Use a cookie scoop for even size. That gives even bake times and nicer presentation.
- When melting chocolate, stir often and use short microwave bursts to avoid burning. Coconut oil thins the chocolate and helps it set shiny.
- Let cookies cool before dipping so the chocolate sets quickly and cleanly. Work on a cool sheet or in a cool room if you can.
Try These Variations of Chocolate Covered Strawberry Cookies
- White chocolate: swap the semisweet chips for white chocolate for a different look and softer flavor.
- Dark chocolate: use dark chocolate chips for a richer, less sweet finish.
- Nut crunch: add ½ cup chopped toasted almonds or pecans to the dough for extra texture.
- Strawberry swirl: fold in a small amount of freeze-dried strawberry powder into half of the melted chocolate and drizzle for a pink swirl.
- Mini cookies: make smaller dollops to bake bite-size cookies. They make great bite snacks for a crowd.
Common Questions About Chocolate Covered Strawberry Cookies
Q: Can I use fresh strawberries instead of freeze-dried?
A: Fresh strawberries add moisture and will change the dough. They can make the cookies spread and become softer. For best results and to keep the cookie texture, use freeze-dried strawberries.
Q: Why are there two entries for semisweet chocolate chips in the ingredients?
A: One cup of chips is for the cookie dough and the second cup is for melting to coat the bottom and drizzle the tops. You can use the same kind of chocolate for both steps.
Q: My chocolate looks dull after it sets. What went wrong?
A: If the chocolate melts but does not contain a small amount of oil like coconut oil, or if it is overheated, it can lose shine. Stirring in the teaspoon of coconut oil and melting gently helps keep the chocolate glossy.
Q: Can I skip dipping the bottom in chocolate?
A: Yes. The cookies taste great without the dipped bottom. The chocolate adds shine and a special touch, but it is not required.
Q: How do I keep chocolate from seizing when melting?
A: Melt slowly and stir often. Use short 20–30 second bursts in the microwave and stir between bursts. Make sure no water gets into the bowl, as water makes the chocolate seize.
Final Thoughts
This recipe gives you a simple way to bring two classic flavors together. The steps are clear and the tools are simple. The freeze-dried strawberries give each bite a bright note. The melted chocolate makes the cookies look and taste special. Try the recipe when you want a dessert that is a little different but still quick to make.
Ready to Give It a Try?
Gather your ingredients and tools, follow the steps, and enjoy a fresh batch of Chocolate Covered Strawberry Cookies. They bake up fast and make a nice treat for family and friends.
Print
Chocolate Covered Strawberry Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies combining chocolate and freeze-dried strawberries, finished with a glossy chocolate coating.
Ingredients
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ⅓ cup Dutch-processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup freeze-dried strawberries
- 1 cup semisweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a stand mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
- Add the egg and vanilla, then beat until light and pale in color, about 2 minutes.
- Add the flour, cocoa powder, baking soda, baking powder, and salt, and mix until just combined, about 30 seconds.
- Fold in the freeze-dried strawberries and chocolate chips.
- Scoop out dough using a 1 ½ ounce cookie scoop and place on baking sheets, spaced 2 inches apart.
- Bake until puffed and firm around the edges but gooey in the middle, about 10 to 12 minutes.
- Allow cookies to cool on baking sheets for about 15 minutes.
- Melt the chocolate chips and coconut oil in a microwave-safe bowl until fully melted.
- Dip the bottom of each cookie into the chocolate, letting the excess drip off, then place back onto parchment.
- Drizzle remaining chocolate over tops if desired and let set for 30 minutes.
Notes
Use room temperature ingredients for better mixing. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg