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
Scale
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.
