There’s a certain joy that comes with baking, especially when the sweet aroma of chocolate fills the kitchen. One sunny afternoon, I found myself craving the perfect combination of chocolate and strawberries. That’s when I decided to merge two timeless favorites into one delightful treat: Chocolate Covered Strawberry Cookies. These cookies are not just a simple indulgence; they bring together the rich, decadent flavor of chocolate cookie dough with the delightful crunch of freeze-dried strawberries, creating a unique twist that is sure to surprise your taste buds.
Whether you’re looking to impress guests at your next gathering or simply want to indulge in a weekend bake-off, these cookies deliver both elegance and ease. They may look fancy with their chocolate-coated bottoms and stunning drizzle, but I promise you, they’re incredibly simple to whip up. Perfectly chewy in the middle with a subtle fruity flair, they’re bound to become a new favorite in your cookie repertoire. Let’s dive in and create a batch that’s as pleasing to the eyes as it is to the palate!
Why are Chocolate Covered Strawberry Cookies irresistible?
Decadent flavor: The luscious chocolate cookie base pairs perfectly with the tangy crunch of freeze-dried strawberries, delivering a delightful explosion of taste.
Effortless elegance: These cookies exude sophistication, yet they’re quick and easy to prepare, making them ideal for both casual snacking and special occasions.
Chewy perfection: With a gooey center and firm edges, each cookie offers a satisfying bite that keeps you coming back for more.
Crowd-pleaser: Impress family and friends with a treat that’s not only visually stunning but also a guaranteed hit.
Customizable: Feel free to experiment with different mix-ins or coatings; your creativity is the only limit!
For an impressive twist, consider trying my other cookie recipes to expand your baking journey.
Chocolate Covered Strawberry Cookies Ingredients
For the Cookie Dough
• Unsalted butter – 1/2 cup (1 stick), at room temperature ensures a creamy texture for the dough.
• Light brown sugar – 1 cup packed, adds a rich, caramel-like flavor that enhances the chocolate.
• Large egg – 1, at room temperature contributes to the chewiness and overall structure of the cookies.
• Vanilla extract – 2 teaspoons, infuses warmth and depth of flavor into your cookie dough.
• All-purpose flour – 1 1/4 cups, the base of the dough that provides structure.
• Dutch-processed cocoa powder – 1/3 cup, gives the cookies a rich chocolatey taste that will leave you craving more.
• Baking soda – 1/2 teaspoon, helps the cookies rise for that perfect texture.
• Baking powder – 1/4 teaspoon, works alongside baking soda for an extra lift.
• Salt – 1/2 teaspoon, balances the sweetness and enhances the overall flavor.
• Freeze-dried strawberries – 1 cup, adds a delightful crunch and tangy sweetness that pairs beautifully with chocolate.
• Semisweet chocolate chips – 1 cup, melted into the dough for an extra chocolatey kick.
For the Chocolate Coating
• Semisweet chocolate chips – 1 cup, perfect for dipping, providing a glossy, decadent coat.
• Coconut oil – 1 teaspoon, helps the chocolate melt smoothly and adds a subtle richness to the coating.
How to Make Chocolate Covered Strawberry Cookies
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Preheat the oven: Begin by preheating your oven to 350°F. Prepare two baking sheets by lining them with parchment paper for easy cookie removal later on.
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Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, add the softened unsalted butter and packed light brown sugar. Beat them together on medium-high speed until the mixture is light and fluffy, about 2 minutes.
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Incorporate the egg and vanilla: Scrape down the sides and bottom of the bowl. Add in your large egg and 2 teaspoons of vanilla extract. Mix on medium-high speed until the mixture is light and pale in color, around 2 minutes, scraping down as needed.
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Combine the dry ingredients: Add the 1 1/4 cups of all-purpose flour, 1/3 cup Dutch-processed cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/2 teaspoon salt. Beat on low speed until just combined with no visible flour streaks, about 30 seconds.
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Fold in strawberries and chocolate chips: Gently add 1 cup of freeze-dried strawberries and 1 cup of semisweet chocolate chips to the dough, folding them in until evenly distributed.
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Portion the dough: Using a 1 ½ ounce cookie scoop (or a large spoon), portion out equal amounts of dough, shaping each ball to about 3 tablespoons. Place them on the prepared baking sheets, leaving about 2 inches of space between each.
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Bake the cookies: Place the baking sheets in your preheated oven and bake until the cookies puff up and the edges are set but still gooey in the center, about 10 to 12 minutes.
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Cool slightly: Once out of the oven, let the cookies cool on the baking sheets for about 15 minutes to firm up a bit.
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Melt the chocolate for coating: After the cookies have cooled, melt 1 cup of semisweet chocolate chips and 1 teaspoon of coconut oil in a small microwave-safe bowl. Heat in 30-second increments, stirring in between until fully melted.
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Dip and drizzle: Dip the bottom of each cooled cookie in the melted chocolate, gently scraping off the excess before placing them back on the parchment-lined sheet. If you have extra chocolate, drizzle it over the tops. Allow the cookies to set for at least 30 minutes before serving.
Optional: For added flair, sprinkle some crushed freeze-dried strawberries on top before the chocolate sets.
Exact quantities are listed in the recipe card below.
Chocolate Covered Strawberry Cookies Variations
Elevate your baking experience by experimenting with these delightful options that will take your cookies to the next level!
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Nutty Delight: Add 1/2 cup of chopped walnuts or pecans for a delicious crunch and a rich depth of flavor. The combination of chocolate and nuts creates a delightful harmony.
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Dairy-Free Bliss: Substitute the butter with coconut oil and use dairy-free chocolate chips to make these cookies vegan-friendly. They’ll be just as decadent and delicious!
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Minty Fresh: Incorporate a teaspoon of peppermint extract into the dough for a refreshing twist. The cool flavor pairs beautifully with chocolate, bringing a whole new vibe to your cookies.
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Spicy Kick: Add a pinch of cayenne pepper or chili powder to the cookie dough for a surprising heat that contrasts wonderfully with the sweet chocolate and strawberries. Spice it up and watch your taste buds awaken!
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Fruity Fusion: Mix in some dried cherries or blueberries in place of freeze-dried strawberries for a new fruit combination. The tartness of the fruits adds an exciting contrasting flavor.
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Gluten-Free Variation: Swap out all-purpose flour with a gluten-free blend. Ensure that your other ingredients, especially the baking soda and baking powder, are also gluten-free to maintain the integrity of your treats.
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Zesty Lemon: Add 1 tablespoon of lemon zest to the cookie dough for a bright citrus note that complements the chocolate and strawberry flavors beautifully. It’s a twist that will leave your friends guessing!
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Double Chocolate: Increase the cocoa powder to 1/2 cup and omit 1/4 cup of flour for an extra chocolatey treat that’s rich and decadent. Dive into a double dose of chocolate heaven!
Expert Tips for Chocolate Covered Strawberry Cookies
• Room Temperature Ingredients: Ensure your butter and egg are at room temperature for a smoother batter and better texture.
• Avoid Overmixing: Mix the dry ingredients just until combined; overmixing can lead to tough cookies.
• Precise Baking Time: Keep an eye on the cookies while baking. They should look set at the edges but slightly gooey in the middle for that perfect chewy texture.
• Cool Completely: Allow the cookies to cool before dipping them in chocolate. This helps the coating adhere better.
• Customize Your Coating: Feel free to mix in nuts, sprinkles, or even flavored chocolate chips for a unique twist on your Chocolate Covered Strawberry Cookies!
Make Ahead Options
These Chocolate Covered Strawberry Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance by mixing all the ingredients and storing it in an airtight container in the refrigerator. When ready to bake, simply scoop the cold dough onto the prepared baking sheets and bake as directed. For even easier assembly, you can also coat the cookies in chocolate and refrigerate them for up to 3 days. To maintain their quality, be sure to keep the cookies in an airtight container once cooled. This way, you can enjoy the same delicious flavor and texture with minimal effort on busy weeknights!
How to Store and Freeze Chocolate Covered Strawberry Cookies
Room Temperature: Store cookies in an airtight container for up to 3 days to maintain freshness while keeping them chewy.
Fridge: For extended freshness, pop the cookies in the fridge, where they’ll stay good for about a week. Make sure they’re well-wrapped.
Freezer: Freeze the cookies in a single layer and then transfer to a zip-top bag for up to 3 months. Thaw at room temperature before enjoying.
Reheating: If you prefer your cookies warm, gently reheat them in the microwave for about 10-15 seconds or in a preheated oven at 300°F for a few minutes.
What to Serve with Chocolate Covered Strawberry Cookies?
Baking these delightful cookies transforms any occasion into a celebration, and pairing them with the perfect sides elevates the experience even more.
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Vanilla Ice Cream: The cool, creamy texture of vanilla ice cream balances the rich chocolate cookie beautifully, offering a classic dessert combo.
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Fresh Berries: A mix of strawberries and blueberries adds a refreshing note, enhancing the fruity elements already present in the cookies. Serve them on the side to brighten up your plate.
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Chocolate Milk: The nostalgic allure of chocolate milk makes this a playful pairing, enhancing the cookies’ chocolate flavor while providing a comforting drink option.
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Espresso or Coffee: The boldness of coffee works wonders with chocolate treats, bringing out deeper flavors and creating a cozy, inviting atmosphere.
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Whipped Cream: A dollop of lightly sweetened whipped cream can elevate the cookies, adding a light, airy compliment to their chocolaty richness.
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Nutty Trail Mix: A crunchy trail mix can add a perfect textural contrast, with nuts and seeds playing off the sweetness of the strawberry and chocolate flavors.
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Chocolate Dipped Strawberries: For a luxurious touch, why not serve simple chocolate dipped strawberries alongside? They create a cohesive theme and are a crowd favorite!
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Sparkling Water with Lemon: Refreshingly bubbly, this drink cleanses the palate and keeps the experience light and enjoyable amidst all the richness.
Chocolate Covered Strawberry Cookies Recipe FAQs
How can I select the best freeze-dried strawberries for this recipe?
Absolutely! Look for vibrant-colored freeze-dried strawberries without any dark spots or signs of moisture. They should be crunchy and smell sweet. The more flavorful the strawberries, the better your cookies will taste! If you can’t find freeze-dried strawberries, you could use fresh ones, but they won’t provide the same crunch.
What’s the best way to store my Chocolate Covered Strawberry Cookies?
After they’ve cooled completely, store your cookies in an airtight container at room temperature for up to 3 days. If you’re looking to extend their shelf life, store them in the refrigerator for about a week, making sure they’re well-wrapped to preserve moisture.
Can I freeze these cookies, and how should I do it?
Yes, you can! To freeze your Chocolate Covered Strawberry Cookies, first, lay them in a single layer on a baking sheet and freeze until solid, about 1 hour. Then, transfer them to a zip-top bag or airtight container, separating layers with parchment paper, for up to 3 months. When ready to enjoy, thaw them at room temperature for about an hour.
What if my cookies spread too much while baking?
If your cookies spread excessively, it could be due to the butter being too warm or not chilling the dough long enough. To prevent this, make sure your butter is room temperature but not melting and consider chilling the dough for 30 minutes before baking. This extra step will help maintain their shape and texture.
Are these cookies suitable for people with allergies?
These Chocolate Covered Strawberry Cookies contain common allergens such as gluten and dairy. For a gluten-free option, substitute all-purpose flour with a gluten-free blend. If you or someone sharing the cookies has allergies to chocolate, you could try using carob chips, which offer a different flavor. Always double-check ingredient labels to ensure safety.
How can I improve the texture of my cookies?
To achieve a perfectly chewy texture, make sure your butter and egg are at room temperature for even mixing. Avoid overmixing your dough after adding the dry ingredients; mix just until no flour streaks remain. Lastly, be mindful of the baking time and temperature – underbaking slightly will yield a gooey center while still achieving firm edges.
Decadent Chocolate Covered Strawberry Cookies to Savor
Ingredients
Equipment
Method
- Preheat the oven to 350°F and prepare two baking sheets with parchment paper.
- In a stand mixer, beat the softened butter and brown sugar together on medium-high speed until fluffy, about 2 minutes.
- Add in the large egg and vanilla extract, mixing until light and pale, about 2 minutes.
- Add the flour, cocoa powder, baking soda, baking powder, and salt, mixing on low speed until combined, about 30 seconds.
- Gently fold in strawberries and chocolate chips until evenly distributed.
- Portion out the dough using a cookie scoop, shaping each ball to about 3 tablespoons, and placing them on the prepared baking sheets.
- Bake the cookies until puffed and the edges are set, about 10 to 12 minutes.
- Cool the cookies on the baking sheets for about 15 minutes.
- Melt the chocolate chips and coconut oil in a microwave-safe bowl, heating in 30-second increments until fully melted.
- Dip each cooled cookie into the melted chocolate, scraping off excess, then allow to set for at least 30 minutes.