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Chocolate Covered Strawberry Cookies Recipe
Ash Tyrrell

Chocolate Covered Strawberry Cookies Recipe

I recently made these chocolate covered strawberry cookies, 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.
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Total Time 1 hour
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. Mix in the egg and vanilla extract until smooth. This creates a creamy base for your cookie dough.
  4. 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.
  5. Gently fold in the chocolate chips and freeze-dried strawberries. This step ensures the cookies are evenly loaded with flavor.
  6. 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.
  7. 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.