If you’re looking for a delightful cookie that captures the magic pairing of fruit and chocolate, these Chocolate Covered Strawberry Cookies are an absolute dream come true. Imagine the comfort of rich chocolate, the playful burst of sweet strawberries, and that dazzling finish of glossy, melted chocolate—every bite feels like a decadent surprise. Whether you’re baking for Valentine’s Day, impressing friends at a cookie swap, or just treating yourself after a long day, these cookies bring joy and a little bit of flair to any moment. Chocolate Covered Strawberry Cookies are about as close as you’ll come to a chocolate-dipped strawberry, only in cookie form—and let’s be honest, that’s every bit as amazing as it sounds!
Ingredients You’ll Need
Don’t let the gorgeous looks of these cookies fool you—the ingredient list is refreshingly straightforward. Each component plays a starring role, building the ultimate bite: buttery richness, bursts of berry, and waves of pure chocolate. Let’s go through how each one helps create the signature taste and texture of Chocolate Covered Strawberry Cookies.
- Unsalted Butter (1 cup, softened): Delivers that unparalleled rich, tender crumb—always make sure it’s softened for the best creamy base.
- Granulated Sugar (1 cup): Infuses sweetness while helping the cookies spread to their perfect shape as they bake.
- Brown Sugar (1/2 cup, packed): Offers a touch of molasses richness that deepens the flavor and gives the cookies a delectable chew.
- Large Eggs (2): Bind everything together and help create a soft, luscious cookie.
- Vanilla Extract (1 teaspoon): A background note that heightens all the chocolate and berry goodness.
- All-Purpose Flour (2 1/2 cups): The sturdy structure holding all the magic in, keeping cookies thick and satisfying.
- Unsweetened Cocoa Powder (1/2 cup): Intensifies the chocolate flavor and gives the cookies their gorgeous, deep hue.
- Baking Soda (1 teaspoon): Ensures a gentle lift and soft texture—no flat cookies here!
- Salt (1/2 teaspoon): Pops all the flavors, balancing the sweetness just right.
- Semi-Sweet Chocolate Chips (1 cup): For bonus melty pockets of chocolate in every mouthful.
- Freeze-Dried Strawberries (1/2 cup, crushed): Packs an intense, all-natural berry punch without adding extra moisture.
- Strawberry Jam (1/4 cup): Adds a juicy, sweet center—use your favorite brand for a custom touch!
- Semi-Sweet Chocolate (8 ounces, melted): The indulgent dip that gives these cookies their signature, glossy finish.
- Fresh Strawberries (halved, optional): Absolute showstoppers for garnish—each one gives a pretty, fresh touch right on top.
How to Make Chocolate Covered Strawberry Cookies
Step 1: Prep Your Baking Gear
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This quick step makes clean-up a breeze and helps guarantee your cookies bake up evenly—not to mention, nothing sticks!
Step 2: Cream Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Keep going until the mixture looks fluffy and light, about 2-3 minutes—this is key for a beautifully airy cookie dough base.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating after each addition until fully incorporated. Then mix in the vanilla extract. This creates a smooth, luscious batter that’s ready for all the dry ingredients.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Mixing these separately before adding prevents little clumps of cocoa or baking soda so you get a perfect, uniform dough.
Step 5: Bring the Dough Together
Gradually add the dry ingredients to your wet mixture, stirring just until everything is combined. This method keeps your Chocolate Covered Strawberry Cookies wonderfully tender and prevents over-mixing, which can make cookies tough.
Step 6: Fold in Mix-Ins
Gently fold in the semi-sweet chocolate chips and crushed freeze-dried strawberries. Every spoonful brings little surprises—pockets of chocolate and tangy berry crunch!
Step 7: Shape and Fill
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Using your thumb, make a small indentation in the center of each cookie. Fill each one with about 1/2 teaspoon of strawberry jam for the burst of fruitiness that makes these treats irresistible.
Step 8: Bake
Bake the cookies for 10-12 minutes, until the edges are set but the centers are still soft. Don’t overbake if you love a fudgy, brownie-like middle! Let the cookies cool completely on the baking sheets for the best texture.
Step 9: Dip and Garnish
When the cookies are cool, dip half of each into your melted semi-sweet chocolate and set them back on parchment to firm up. If you’re feeling extra fancy, top each with a halved fresh strawberry before the chocolate has set. It’s that final flourish that really makes them pop!
How to Serve Chocolate Covered Strawberry Cookies
Garnishes
The easiest way to give your Chocolate Covered Strawberry Cookies bakery-style charm is to top each one with a glossy strawberry half just after dipping. Want extra flair? Drizzle with a little white chocolate or dust with edible glitter for irresistible sparkle.
Side Dishes
These cookies are showstoppers all on their own, but they pair so well with a glass of cold milk, dark roast coffee, or a scoop of vanilla ice cream. For a dessert platter, surround them with fresh berries or chocolate truffles for a look that says, “You’re in for a treat.”
Creative Ways to Present
For parties, nestle your Chocolate Covered Strawberry Cookies in cute paper liners or stack them inside clear jars tied with ribbon. Layer them in a cookie tower or serve them alongside chocolate fondue for the ultimate strawberry-chocolate experience.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Covered Strawberry Cookies fresh, store them in an airtight container at room temperature for up to three days. If you go for the fresh strawberry garnish, those cookies are best enjoyed within a day for peak flavor and texture.
Freezing
You can freeze both unbaked dough balls (without jam or chocolate) and baked, undipped cookies. Simply thaw, bake or dip as needed, and enjoy homemade cookies anytime your sweet tooth strikes.
Reheating
If you love a warm, melty chocolate center, pop a cookie in the microwave for 10–15 seconds. Just be sure to skip the fresh strawberry garnish before reheating to avoid sogginess.
FAQs
Can I use fresh strawberries instead of freeze-dried?
While fresh strawberries add beautiful color and taste as a topping, using freeze-dried strawberries in the dough is key for intense flavor without adding unwanted moisture that could make the cookies soggy.
Do I have to chill the dough before baking?
No need! This dough is designed to bake up perfectly without chilling, so you can go straight from mixing to baking in just a few minutes.
Can I substitute the jam for another flavor?
Absolutely! If you want to change things up, try raspberry or cherry jam for a new twist, though classic strawberry will give you that true Chocolate Covered Strawberry Cookie experience.
What kind of chocolate works best for dipping?
Semi-sweet chocolate is classic, but milk or dark chocolate are both delicious alternatives. For a pretty look, finish with a drizzle of melted white chocolate on top.
Are Chocolate Covered Strawberry Cookies good for gifting?
These cookies make an incredible edible gift! Pack them in decorative tins or clear bags with cute tags for holidays, birthdays, or just-because treats that will wow your friends and family.
Final Thoughts
Baking a batch of Chocolate Covered Strawberry Cookies is a surefire way to add sweetness and a little touch of luxury to any day. Whether you’re sharing with loved ones or treating yourself, these cookies are inviting, gorgeous, and 100 percent unforgettable—give them a try and spread a little joy from your kitchen!
Print
Chocolate Covered Strawberry Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of rich chocolate and sweet strawberries with these Chocolate Covered Strawberry Cookies. These decadent treats are perfect for any occasion, from a simple indulgence to a special Valentine’s Day dessert.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup freeze-dried strawberries, crushed
Additional:
- 1/4 cup strawberry jam
- 8 ounces semi-sweet chocolate, melted
- Fresh strawberries, halved for garnish (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients: Cream butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to wet mixture.
- Add Mix-Ins: Fold in chocolate chips and crushed freeze-dried strawberries.
- Bake: Scoop dough onto baking sheets, make indentations, fill with strawberry jam, and bake for 10-12 minutes.
- Cool and Decorate: Allow cookies to cool, dip half in melted chocolate, and garnish with a strawberry half. Let chocolate set before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a sweeter taste, use milk chocolate instead of semi-sweet chocolate. Add a white chocolate drizzle for extra decoration.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
