I recently made this Chocolate Covered Strawberry Cookies Recipe, and wow—they were a total game-changer! I love combining chocolate and fruit in unexpected ways, and these cookies captured that perfect flavor.
Soft in the middle, chewy on the outside, and packed with freeze-dried strawberries, each bite feels indulgent yet homey. I couldn’t resist dipping the bottoms in chocolate—it just took them to the next level.
If you’re looking for a dessert that’s impressive but still easy to make, I’ve got you covered, and you can also enjoy similar treats like Chocolate Chip Cookie Dough Truffles Recipe when you’re in the mood for another indulgent bite-sized dessert.
Ingredients
Here’s everything you’ll need to make these irresistible cookies. I’ve included pro tips so your cookies turn out perfect every time.
- 1/2 cup (1 stick) unsalted butter, at room temperature – Using room temperature butter helps create a soft and chewy cookie texture.
- 1 cup packed light brown sugar – Brown sugar keeps the cookies moist and adds a subtle caramel flavor.
- 1 large egg, at room temperature – Eggs help bind ingredients and add a tender crumb.
- 2 teaspoons vanilla extract – Opt for pure vanilla for the best aroma and flavor.
- 1 1/4 cups all-purpose flour – Sifted for a lighter, fluffier cookie.
- 1/3 cup Dutch-processed cocoa powder – Gives a rich, deep chocolate flavor.
- 1/2 teaspoon baking soda – Helps the cookies rise evenly.
- 1/4 teaspoon baking powder – Ensures the cookies stay soft and airy.
- 1/2 teaspoon salt – Enhances all the flavors without being overpowering.
- 1 cup freeze-dried strawberries – Adds an intense strawberry punch; don’t substitute with fresh as it will make the dough too wet.
- 1 cup semisweet chocolate chips – Melts beautifully and balances the strawberry tartness.
For the chocolate coating:
- 1 cup semisweet chocolate chips – Choose high-quality chocolate for a glossy finish.
- 1 teaspoon coconut oil – Helps the chocolate coating stay smooth and shiny.
Note: Serves 12
Variations
You can customize this recipe to fit your dietary needs or taste preferences:
- Dairy-free: Replace butter with coconut oil or a plant-based margarine and use dairy-free chocolate chips.
- Sugar-free: Use a sugar substitute like erythritol or monk fruit sweetener.
- Flavor add-ins: Toss in white chocolate chips, crushed nuts, or a hint of cinnamon to change up the flavor profile.
Cooking Time
Here’s a quick overview of how long this recipe takes:
- Prep Time: 30 minutes
- Cooking Time: 12 minutes
- Total Time: 1 hour (including chilling and chocolate dipping)
Equipment You Need
These are the essentials for making the cookies:
- Oven – To bake the cookies evenly.
- Mixing bowls – For combining wet and dry ingredients.
- Stand mixer or hand mixer – Makes creaming butter and sugar easy.
- Silicone spatula – Perfect for scraping down the bowl.
- Parchment paper – Prevents sticking and makes cleanup easy.
- Baking sheets – For baking the cookies evenly.
- Small saucepan or microwave-safe bowl – To melt chocolate for dipping.
How to Make Chocolate Covered Strawberry Cookies Recipe
Step 1: Preheat and prepare
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper so your cookies won’t stick and will bake evenly.
Step 2: Cream butter and sugar
In a stand mixer, beat the room temperature butter and brown sugar on medium-high until light and fluffy, about two minutes. This ensures your cookies are soft and chewy.
Step 3: Add egg and vanilla
Mix in the egg and vanilla extract until smooth. This creates a creamy base for your cookie dough.
Step 4: Combine dry ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until just combined. Overmixing will make the cookies tough.
Step 5: Fold in chocolate and strawberries
Gently fold in the chocolate chips and freeze-dried strawberries. This step ensures the cookies are evenly loaded with flavor.
Step 6: Scoop and bake
Scoop dough onto prepared baking sheets using a cookie scoop for uniform size. Bake for 12 minutes or until slightly underbaked for a gooey center.
Step 7: Dip in chocolate
Once cooled, melt the chocolate with coconut oil and dip the bottoms of each cookie. Place on parchment paper to set. The chocolate coating adds an extra layer of indulgence.
Additional Tips for Making This Recipe Better
From my experience, these tips make the cookies even more irresistible:
- I always use room temperature ingredients to ensure smooth, creamy dough.
- Don’t skip sifting the cocoa powder—it prevents lumps and gives a rich chocolate flavor.
- I slightly underbake the cookies for that perfect fudgy texture.
- Freeze-dried strawberries are a must—they pack flavor without adding moisture.
- Use high-quality chocolate for dipping; it makes a big difference in taste and presentation.
How to Serve Chocolate Covered Strawberry Cookies
These cookies are perfect for special occasions or a casual snack. I like to:
- Serve them on a decorative plate with extra chocolate chips sprinkled on top.
- Add fresh strawberry slices around the platter for color and freshness.
- Stack them with a small drizzle of melted white chocolate for a bakery-style look, and fruity dessert lovers often pair them with options like Luscious Lemon Raspberry Swirl Cheesecake Cups Recipe to create a colorful dessert spread.
Nutritional Information
Here’s an estimate per cookie for those who like to keep track:
- Calories: 220 kcal – A satisfying treat without overdoing it.
- Protein: 3 g – From eggs and chocolate chips.
- Carbohydrates: 28 g – Sweet enough for dessert cravings.
- Fat: 11 g – Comes from butter and chocolate.
Make Ahead and Storage
Storing
I store these cookies in an airtight container at room temperature for up to 3 days. They stay soft and chewy if kept away from humidity.
Freezing
These cookies freeze well. I wrap them individually in plastic wrap, place in a freezer-safe bag, and freeze for up to 2 months.
Reheating
I like to warm a cookie in the microwave for 10-15 seconds. The chocolate melts slightly, making it taste freshly baked.
Why You’ll Love This Recipe
These cookies are more than just a treat—they’re an experience. Here’s why:
- They capture the classic chocolate-covered strawberry flavor in a fun, chewy cookie.
- Easy to make, even for beginner bakers, with simple ingredients.
- Fully customizable with dairy-free, sugar-free, or flavor add-ins.
- Perfect for gifting or a festive occasion, especially Valentine’s Day.
- The fudgy center and chocolate-dipped bottoms make them irresistibly indulgent.
These chocolate covered strawberry cookies are a crowd-pleaser every time. I promise, once you try them, you’ll be baking these for every special occasion!
Chocolate Covered Strawberry Cookies Recipe
Ingredients
Method
- Start by preheating your oven to 350°F. Line two baking sheets with parchment paper so your cookies won’t stick and will bake evenly.
- In a stand mixer, beat the room temperature butter and brown sugar on medium-high until light and fluffy, about two minutes. This ensures your cookies are soft and chewy.
- Mix in the egg and vanilla extract until smooth. This creates a creamy base for your cookie dough.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until just combined. Overmixing will make the cookies tough.
- Gently fold in the chocolate chips and freeze-dried strawberries. This step ensures the cookies are evenly loaded with flavor.
- Scoop dough onto prepared baking sheets using a cookie scoop for uniform size. Bake for 12 minutes or until slightly underbaked for a gooey center.
- Once cooled, melt the chocolate with coconut oil and dip the bottoms of each cookie. Place on parchment paper to set. The chocolate coating adds an extra layer of indulgence.
Notes
- I always use room temperature ingredients to ensure smooth, creamy dough.
- Don’t skip sifting the cocoa powder—it prevents lumps and gives a rich chocolate flavor.
- I slightly underbake the cookies for that perfect fudgy texture.
- Freeze-dried strawberries are a must—they pack flavor without adding moisture.
- Use high-quality chocolate for dipping; it makes a big difference in taste and presentation.
