If you adore the irresistible pairing of fresh strawberries and rich chocolate, this Chocolate Covered Strawberry Cookies Recipe is sure to become your new favorite treat. Imagine bite-sized cookies bursting with sweet, tangy strawberry flavor from freeze-dried strawberries, studded with creamy chocolate chips, then dipped in silky dark chocolate and finished with a sprinkle of berries for that extra wow factor. These cookies are not just a delight to the palate but also a feast for the eyes, perfect for any occasion where you want a dessert that feels both special and comforting. Get ready to bake a batch that will have everyone smiling with every chocolate-strawberry bite!
Ingredients You’ll Need
Whipping up these cookies requires simple, pantry-friendly ingredients that come together beautifully, bringing out layers of flavor and texture you’ll love. Each component is carefully chosen to balance sweetness, richness, and that authentic strawberry essence.
- Unsalted butter (1 cup, softened): Provides a creamy base for rich flavor and tender texture.
- Granulated sugar (3/4 cup): Adds the perfect sweetness and helps with a crisp edge.
- Brown sugar (1/4 cup): Brings moisture and a subtle caramel note to deepen flavor.
- Large egg (1): Binds ingredients together while contributing to softness.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a warm, sweet aroma.
- Strawberry extract (1/2 teaspoon, optional): Boosts the strawberry flavor if you want that extra pop.
- All-purpose flour (2 1/4 cups): The foundation for a sturdy yet tender cookie structure.
- Baking soda (1/2 teaspoon): Helps the cookies rise just right and gives a light crumb.
- Salt (1/4 teaspoon): Balances sweetness and enhances the overall flavor profile.
- Freeze-dried strawberries, crushed (1/2 cup): Adds genuine strawberry bursts without extra moisture.
- Semi-sweet chocolate chips (1 cup): Melts into gooey spots delivering chocolate pleasures in each bite.
- Dark chocolate (4 oz, melted): For dipping, adding elegance and a rich finish to your cookies.
- Extra freeze-dried strawberries or sprinkles: Perfect for dusting the chocolate, making your cookies pop visually and texturally.
How to Make Chocolate Covered Strawberry Cookies Recipe
Step 1: Prep Your Ingredients and Oven
First things first, set your oven to 350°F and line two baking sheets with parchment paper. This keeps your cookies from sticking and helps them bake evenly. Softened butter is key here, so if you haven’t already, let it sit out for about 30 minutes before starting.
Step 2: Cream Butter and Sugars
In a large bowl, beat the unsalted butter together with granulated sugar and brown sugar until the mixture looks light and fluffy. This aeration is what will give your cookies their tender, melt-in-your-mouth texture. It might take a good 3 to 5 minutes with an electric mixer at medium speed.
Step 3: Add Egg and Extracts
Mix in the egg, vanilla extract, and if you’re using it, the strawberry extract. Each flavor adds a depth that takes these cookies beyond ordinary – that strawberry extract especially complements the freeze-dried bits for a truly stellar fruity note.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening and seasoning.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredients to your creamed mixture, blending gently until just combined. Overmixing here can toughen the dough, so patience is everything.
Step 6: Fold in Strawberries and Chocolate Chips
Fold crushed freeze-dried strawberries and semi-sweet chocolate chips into the dough. These ingredients bring texture contrasts and bursts of strawberry and chocolate that feel like little celebrations in your mouth with every bite.
Step 7: Scoop and Bake
Scoop cookie dough balls about 1.5 inches in diameter and place them on your prepared baking sheets with about 2 inches of space in between. Bake for 10 to 12 minutes until the edges just turn golden. This timing keeps the centers soft and chewy, giving the best cookie experience.
Step 8: Cool and Dip in Chocolate
Once baked, transfer the cookies onto a wire rack to cool completely. This is important so your chocolate dip doesn’t melt the cookies. Once cooled, dip half of each cookie into melted dark chocolate, then set them on wax paper. Quickly sprinkle with extra crushed freeze-dried strawberries or colorful sprinkles to add a vibrant finishing touch.
How to Serve Chocolate Covered Strawberry Cookies Recipe
Garnishes
Adding crushed freeze-dried strawberries or festive sprinkles right after dipping brings an inviting pop of color and an extra layer of flavor and crunch. You can also dust the cookies lightly with powdered sugar for a soft, elegant look perfect for gift-giving or special gatherings.
Side Dishes
These cookies pair perfectly with a scoop of fresh vanilla ice cream or alongside a warm cup of tea or coffee. The chocolate and strawberry combination shines when balanced with something creamy or comforting, making dessert time feel like a special pause in the day.
Creative Ways to Present
Arrange cookies on a pretty platter with fresh strawberry halves or whole freeze-dried strawberries sprinkled around. For special events, consider stacking them in a clear jar tied with a ribbon or wrapping individually as charming homemade gifts. These presentation ideas amplify the joy these cookies bring.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They’ll maintain their soft texture and rich chocolate flavor for up to 5 days, perfect for indulging throughout the week or sharing with friends.
Freezing
If you want to enjoy these treats later, freeze the baked, cooled cookies in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They’ll keep well for up to 3 months. Thaw at room temperature when ready to enjoy, and dip in chocolate afterward for a fresh finish.
Reheating
To bring a bit of that just-baked warmth back to your cookies, pop them in a preheated 300°F oven for 5 minutes. Avoid microwaving to prevent melting the chocolate unevenly. Warm cookies offer a divine experience as the chocolate softens slightly without losing its shape.
FAQs
Can I substitute white chocolate for the dark chocolate dip?
Absolutely! White chocolate offers a sweeter, creamier contrast that pairs beautifully with the strawberry flavor, giving the cookies a completely different but equally delicious profile.
What if I don’t have freeze-dried strawberries?
While freeze-dried strawberries give that intense flavor without extra moisture, you can finely chop fresh strawberries and pat them dry with paper towels. Just be mindful this might affect cookie texture due to added moisture.
Is the strawberry extract necessary?
No, it’s optional but highly recommended if you want to intensify the strawberry essence. Without it, the freeze-dried strawberries still provide lovely fruitiness, so the cookies won’t lose their charm.
How do I prevent the chocolate coating from smudging?
Make sure cookies are completely cooled before dipping. Also, use wax or parchment paper for drying, and give ample time for the chocolate to set at room temperature or in the fridge for quicker firming.
Can I make these cookies gluten-free?
Yes, using a 1-to-1 gluten-free baking flour blend can work well. Just ensure your baking soda and extracts are gluten-free too. Expect a slightly different texture, but still delicious!
Final Thoughts
I cannot recommend this Chocolate Covered Strawberry Cookies Recipe enough if you’re looking for a dessert that combines decadence and fruity freshness with a homemade feel. These cookies are fun to bake, stunning to serve, and so utterly satisfying to eat. Give them a try and soon you’ll understand why this recipe has become a beloved treat in so many kitchens — your friends and family are going to ask for seconds and the recipe itself!
Print
Chocolate Covered Strawberry Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these irresistible Chocolate Covered Strawberry Cookies, combining the sweetness of semi-sweet chocolate chips with the tangy crunch of freeze-dried strawberries. Perfectly baked to a golden edge and dipped in rich dark chocolate, these cookies offer a delightful texture and flavor contrast, ideal for Valentine’s Day or any special treat.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract (optional for extra flavor)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, crushed
- 1 cup semi-sweet chocolate chips
For Dipping and Topping
- 4 oz dark chocolate, melted
- Extra freeze-dried strawberries or sprinkles for topping
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined, which usually takes about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and strawberry extract (if using) until the mixture is smooth and homogeneous, enhancing the cookie’s flavor profile.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing until fully combined but avoiding overmixing to keep cookies tender.
- Fold in Flavors: Gently fold in the crushed freeze-dried strawberries and semi-sweet chocolate chips to evenly distribute these flavorful additions into the dough.
- Scoop Dough: Using a cookie scoop or tablespoon, form 1.5-inch diameter dough balls and place them about 2 inches apart on the prepared baking sheets for proper spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes or until the cookie edges turn lightly golden, indicating they are perfectly baked.
- Cool: Remove cookies from the oven and let them cool completely on a wire rack to ensure they set properly before dipping.
- Dip in Chocolate: Once cooled, dip half of each cookie into the melted dark chocolate, allowing excess to drip off, then place them on wax paper for setting.
- Add Toppings: While the chocolate is still wet, sprinkle extra crushed freeze-dried strawberries or colorful sprinkles on top for added flavor and visual appeal.
- Set the Chocolate: Allow the dipped cookies to rest until the chocolate hardens completely before serving or storing.
Notes
- Substitute white chocolate chips for a sweeter and creamier contrast in the cookie dough.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- For a more vibrant pink color, add a drop of red food coloring to the dough before baking.
