If you have a sweet tooth and a love for all things strawberry and chocolate, then this Chocolate Covered Strawberry Cookies Recipe is about to become your new obsession. Imagine soft, buttery cookies infused with the vibrant taste of freeze-dried strawberries and generously studded with melty chocolate chips—each bite delivering a perfect balance between fruity brightness and rich chocolatey goodness. Whether you’re baking for a special occasion or just treating yourself on an average day, these cookies offer a hug in baked form that’s impossible to resist.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to baking these delightful treats. Each item plays a crucial role, from creating the perfect cookie texture to layering flavors that make every bite unforgettable.
- Unsalted butter, 1/2 cup, softened: Provides richness and a tender crumb to the cookies.
- Granulated sugar, 1/2 cup: Adds sweetness and helps achieve a slight crisp around the edges.
- Light brown sugar, 1/2 cup packed: Brings moisture and a subtle caramel undertone.
- Large egg, at room temperature: Binds ingredients and contributes to cookie structure.
- Vanilla extract, 1 teaspoon: Enhances the overall flavor with warm, sweet notes.
- All-purpose flour, 1 1/2 cups: Forms the backbone of your cookie dough.
- Baking soda, 1/2 teaspoon: Helps the cookie rise and spread just right.
- Salt, 1/4 teaspoon: Balances sweetness and intensifies flavors.
- Freeze-dried strawberries, 1/2 cup finely crushed: Packs concentrated, vibrant strawberry flavor without adding moisture.
- Semi-sweet chocolate chips, 3/4 cup: Offer melty pockets of chocolate that complement the strawberries perfectly.
How to Make Chocolate Covered Strawberry Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper for easy cleanup. In a large bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture turns light and fluffy—this step is key because it incorporates air, giving your cookies a soft, chewy texture.
Step 2: Mix in the Egg and Vanilla
Next, add the large egg and vanilla extract to your buttery mixture. Beat until everything is well combined and smooth, ensuring the dough will have a uniform flavor and hold together nicely.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and crushed freeze-dried strawberries. Mixing these dry components thoroughly ensures the strawberry flavor is evenly distributed and the cookies rise perfectly during baking.
Step 4: Bring Wet and Dry Ingredients Together
Gradually add the dry flour mixture into the wet ingredients. Stir gently until just combined—be careful not to overmix, as that can create a tougher cookie. Your dough will start to come together, softly speckled with pink strawberry bits.
Step 5: Fold in the Chocolate Chips
Now for the best part: fold in the semi-sweet chocolate chips so they’re tucked throughout the dough. These will melt into gooey pockets of chocolate during baking, creating incredible flavor contrasts.
Step 6: Shape and Bake
Scoop tablespoon-sized portions of dough onto the lined baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake for 10 to 12 minutes, or until the edges are set but the centers remain just slightly soft. Let cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.
How to Serve Chocolate Covered Strawberry Cookies Recipe
Garnishes
Feel free to elevate your cookies by adding a drizzle of melted chocolate over the cooled treats. This adds an extra layer of indulgence and makes for a gorgeous presentation. For a fresh touch, sprinkle a few crushed freeze-dried strawberries on top right after drizzling.
Side Dishes
These cookies pair wonderfully with a glass of cold milk or a cup of rich hot chocolate to complement the chocolate and strawberry flavors. For daytime snacking, consider serving them alongside a scoop of vanilla or strawberry ice cream for a delightful dessert combo.
Creative Ways to Present
These cookies make fantastic Valentine’s Day gifts or party favors. Pack them in decorative boxes or clear jars tied with a pretty ribbon—imagine the smile they’ll bring! You can also sandwich two cookies with cream cheese frosting or strawberry jam for a fun twist on the classic cookie.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature to keep them fresh and soft for up to 3 days. Placing a slice of bread inside the container can help maintain moisture and prevent them from drying out.
Freezing
If you want to save these tasty treats for later, freeze the dough balls before baking or freeze fully baked cookies in an airtight container with parchment paper between layers. Frozen dough can be baked straight from the freezer, just add a couple of minutes to the baking time.
Reheating
To enjoy warm cookies, pop them into a preheated 300°F oven for about 5 minutes or microwave individual cookies for 10 to 15 seconds. This will revive their soft texture and melt the chocolate just slightly for that fresh-from-the-oven feel.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain much more moisture, which can alter the cookie dough’s consistency and baking results. Freeze-dried strawberries are preferred because they add intense flavor without making the dough soggy.
What if I don’t have semi-sweet chocolate chips?
You can substitute with milk chocolate, dark chocolate, or even white chocolate chips, depending on your preference. Just keep in mind the flavor balance might shift slightly with different chocolates.
Are these cookies suitable for vegetarians?
Yes, this recipe contains no animal products besides egg and butter, making it suitable for a vegetarian diet. For a vegan version, you’d need to substitute both with appropriate plant-based alternatives.
Can I make the dough ahead of time?
Absolutely! Chilling the dough for up to 24 hours can enhance the flavors and improve texture. Just cover it tightly and refrigerate before baking as instructed.
How do I get my cookies soft in the center?
Take them out of the oven as soon as the edges are set and the centers still look slightly underbaked. They will continue to firm up as they cool, giving you that perfect soft and chewy bite.
Final Thoughts
Making the Chocolate Covered Strawberry Cookies Recipe is like creating a little moment of joy in your kitchen. These cookies are simple to make, packed with bright strawberry flavor, and satisfyingly chocolatey—the perfect treat to share with loved ones or savor quietly with your favorite drink. Once you try them, you’ll see why they’ve earned a spot among your go-to dessert recipes. Happy baking!
Print
Chocolate Covered Strawberry Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Chocolate Covered Strawberry Cookies, combining the sweet richness of semi-sweet chocolate with the vibrant, concentrated flavor of freeze-dried strawberries. Perfectly soft with a slight crisp at the edges, these cookies offer a gourmet twist on a classic treat, ideal for Valentine’s Day or any strawberry-chocolate craving.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, finely crushed
- 3/4 cup semi-sweet chocolate chips or chopped chocolate
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Wet Ingredients: Beat in the egg and vanilla extract until the mixture is fully combined and homogeneous.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and finely crushed freeze-dried strawberries to evenly distribute the leavening agents and strawberry flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mix to the wet mixture, stirring until just combined to avoid overmixing which can toughen the cookies.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough, ensuring even distribution without deflating the dough.
- Scoop Dough: Using a tablespoon or cookie scoop, place portions of dough about 2 inches apart on the prepared baking sheet to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, until the cookie edges are set but the centers remain slightly soft, ensuring a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage.
Notes
- Freeze-dried strawberries provide concentrated strawberry flavor without adding extra moisture that could affect cookie texture.
- For an extra indulgent treat, drizzle melted chocolate over cooled cookies.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
