Chocolate Covered Strawberry Cookies are a delightful twist on classic flavors. Combining the sweetness of strawberries with the rich decadence of chocolate, these cookies are the perfect treat for any occasion, from Valentineโs Day to a simple indulgent snack. Their soft, chewy texture paired with bursts of fruity flavor and a luscious chocolate coating makes them irresistibly good.
Why Youโll Love This Recipe
- Combines the classic flavor of chocolate-covered strawberries in cookie form.
- Perfect balance of sweetness and richness with a soft, chewy texture.
- Simple to make with easy-to-find ingredients.
- A crowd-pleaser for parties, holidays, or a cozy evening treat.
- Offers variations for different tastes and dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Fresh strawberries (chopped)
- Semi-sweet chocolate chips or chocolate melts
Directions
- Preheat the ovenย to 350ยฐF (175ยฐC) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the chopped strawberries.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool completely on a wire rack.
- Melt the chocolate in a microwave-safe bowl, heating in 20-second intervals and stirring in between until smooth.
- Dip half of each cookie into the melted chocolate and place them on parchment paper to set.
- Let the chocolate harden before serving.
Servings and Timing
- Servings:ย Makes approximately 18-20 cookies
- Prep Time:ย 15 minutes
- Cook Time:ย 10-12 minutes
- Cooling and Decorating Time:ย 20-30 minutes
Variations
- White Chocolate Coating:ย Swap semi-sweet chocolate for white chocolate for a sweeter, creamier flavor.
- Freeze-Dried Strawberries:ย Use freeze-dried strawberries for a more concentrated flavor and easier dough handling.
- Gluten-Free Option:ย Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free Option:ย Use plant-based butter and dairy-free chocolate chips.
- Add Nuts:ย Mix in chopped almonds or pistachios for added crunch and flavor.
Storage/Reheating
- Room Temperature:ย Store in an airtight container for up to 3 days.
- Refrigeration:ย Extend freshness by storing in the fridge for up to a week.
- Freezing:ย Freeze the baked cookies in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before enjoying.
- Reheating:ย If you prefer warm cookies, microwave for 10-15 seconds.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, but thaw them first and pat them dry to prevent excess moisture in the dough.
2. How do I prevent my cookies from spreading too much?
Chill the dough for 30 minutes before baking to help maintain their shape.
3. Can I use milk chocolate instead of semi-sweet chocolate?
Absolutely, but keep in mind that milk chocolate is sweeter and may alter the balance of flavors.
4. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking.
5. Are these cookies suitable for gifting?
Definitely! Package them in a decorative box or bag for a thoughtful homemade gift.
6. Can I use a cookie cutter for uniform shapes?
The dough is soft, so it’s best to use a scoop or spoon for portioning rather than a cutter.
7. What if I donโt have parchment paper?
You can lightly grease the baking sheet as an alternative.
8. Can I substitute the egg?
Yes, you can use a flax egg or unsweetened applesauce as an egg substitute.
9. How can I speed up the chocolate-setting process?
Place the dipped cookies in the refrigerator for 10-15 minutes to set the chocolate faster.
10. Can I use other fruits instead of strawberries?
Yes, raspberries or chopped cherries work well as substitutes.
Conclusion
Chocolate Covered Strawberry Cookies bring together the best of two beloved treats in one easy-to-make recipe. Whether youโre baking for a special occasion or just craving something indulgent, these cookies are sure to satisfy. Their versatility, beautiful presentation, and delicious flavor make them a standout dessert for any gathering. Give them a try and enjoy every chocolatey, fruity bite!
Print
Chocolate Covered Strawberry Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: ~1 hour 30 minutes (including chilling)
- Yield: 12–14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Covered Strawberry Cookies combine the rich flavors of chocolate with the sweet tang of strawberries, creating a delightful treat reminiscent of the classic confection. Here’s how you can make them at home:
Ingredients
For the Cookies:
- 1/2 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 1/4 cups all-purpose flour
- 1/3 cup Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup freeze-dried strawberries, roughly chopped
- 1 cup semisweet chocolate chips
For the Chocolate Coating:
- 1 cup semisweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Prepare the Dough:
- In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
- Scrape down the sides of the bowl, then add the egg and vanilla extract. Beat until the mixture is pale and well combined, about 2 minutes.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the chopped freeze-dried strawberries and chocolate chips.
- Chill the Dough:
- Cover the dough and refrigerate for 1-2 hours to allow it to firm up, which helps prevent excessive spreading during baking.
- Bake the Cookies:
- Preheat the oven to 350ยฐF (175ยฐC). Line two baking sheets with parchment paper.
- Use a 1.5-ounce cookie scoop or a large spoon to portion out equal amounts of dough (about 3 tablespoons each). Place them on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, until the cookies are set around the edges but still slightly gooey in the center.
- Remove from the oven and allow the cookies to cool on the baking sheets for about 15 minutes before transferring them to a wire rack to cool completely.
- Prepare the Chocolate Coating:
- In a microwave-safe bowl, combine the semisweet chocolate chips and coconut oil.
- Microwave in 30-second increments, stirring between each, until the chocolate is fully melted and smooth.
- Dip the Cookies:
- Dip the bottom of each cooled cookie into the melted chocolate, allowing any excess to drip off.
- Place the dipped cookies back onto the parchment-lined baking sheets.
- If desired, drizzle any remaining melted chocolate over the tops of the cookies for decoration.
- Allow the chocolate to set completely at room temperature or refrigerate the cookies for about 30 minutes to speed up the process.
Notes
- Using freeze-dried strawberries provides intense flavor without adding moisture to the dough, ensuring the cookies maintain a desirable texture.
- Chilling the dough helps control spreading and enhances the cookies’ flavor.
- Store the cookies in an airtight container at room temperature for up to a week.
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