Chocolate Covered Strawberry Cookies
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Chocolate Covered Strawberry Cookies are thick, fudgy chocolate cookies with real strawberry flavor from freeze-dried strawberries and finished with a chocolate-dipped bottom. They’re simple to make, gorgeous for Valentine’s Day, and perfect for cookie boxes and treat bags.
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Chocolate Covered Strawberry Cookies
These Chocolate Covered Strawberry Cookies are rich and fudgy, made with freeze-dried strawberries for real strawberry flavor, and then dipped in melted chocolate for a chocolate finish. They take minimal effort to whip up a batch and so perfect for Valentine’s Day, cookie boxes, and treat bags.
Chocolate covered strawberries have always been a favorite in our home, so I had to turn our go-to Valentine’s treat into a cookie. I make these extra large so they bake thick and decadent, with a rich chocolatey cookie base that’s loaded with chocolate flavor (and strawberries) in every bite.
Other strawberry recipes to try are these Strawberry Cheesecake Cookies, Strawberry Rice Krispie Treats and Strawberry Cream Cheese Pie (made with fresh strawberries).
Why You’ll Love these chocolate strawberry cookies
key ingredients
- All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Baking soda and baking powder: Used as a leavening agent.
- Butter: I used salted softened butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
- Sugars: A combination of granulated white sugar and brown sugar (either dark brown sugar or light brown sugar) are both use to add sweetness and helps make chewy cookies.
- Eggs: You’ll need 2 large eggs, preferably at t room temperature.
- Vanilla extract: Adds warm flavor and enhances the flavors. I love using vanilla bean paste for more flavor.
- Unsweetened cocoa powder: The star ingredient! Makes the cookies taste like brownie batter. Use regular unsweetened or dutch-processed for a richer flavor.
- Freeze-dried strawberries (the star secret ingredient): Adds the sweet and tangy strawberry flavor. Freeze-dried strawberries work best as apposed to fresh strawberries because they don’t contain any moisture. Alternatively, you could use any of your favorite freeze-dried fruit for these cookies.
- Chocolate chips: I love using regular semi-sweet chocolate chips or mini chocolate chips but you could also use chocolate chunks, dark chocolate chips, white chocolate chocolate chips, or chop up a chocolate bar.
how to make Chocolate Covered Strawberry Cookies
Whisk dry mixture: Preheat oven to 350 degrees F, line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda and baking powder together. Set aside.
Cream butter and sugars: In a large bowl with an electric mixer or stand mixer, cream together the butter until smooth. Add the sugars and mix until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula. Add in eggs one a time, then add vanilla extract. Continue to beat until combined.
Add the flour mixture to the wet mixture: Mix again just until dough has formed. Be sure not to over-mix.
Bake cookies: Use a regular ice cream scoop or 1/4 cup of dough to make cookie dough balls. Place dough balls at least 2 inches apart. Bake for 8-10 minutes or until the edges are set. Let cool for a few minutes before transferring to a cooling rack to cool completely.
Melt chocolate: When the cookies are cool, place chocolate chips and coconut oil in a microwave-safe bowl and microwave in 30 second intervals until melted.
Add to cookie bottoms: Spoon the melted chocolate onto the bottom of each cookie and then evenly spread it out. Place the cookie with the chocolate facing down onto parchment paper or wax paper and let sit for a few minutes in refrigerator until chocolate is set. Enjoy!
tips & variations
- Room temperature ingredients: It’s always important that all of your ingredients are at room temperature. This will help the cookie mixture combine together more smoothly.
- Perfect shape: Use a regular ice cream scoop (equivalent to 1/4 cup) to get the perfect cookie shape.
- Don’t over bake: The cookies will bake while they cool so it’s best to take them out of the oven right when the edges start to turn a light golden brown. They will be on the softer side.
- White chocolate dipped: Swap the milk or semi-sweet chocolate for melted white chocolate for a sweeter twist.
- Smaller cookies: Use a small cookie scoop to scoop the dough to make regular or mini sized cookies. Be sure to reduce the baking time by a few minutes.
- Let cookies cool completely before dipping: If they’re warm, the chocolate won’t set properly and can slide off.
- Extra pretty presentation: Add a few pieces of freeze dried strawberries and chocolate chips to the tops of the cookies for an extra pretty look.
Can I make these into cookie bars?
Yes! I would recommend using a 13×9 inch baking dish and line with parchment paper. Once cookie dough comes together, transfer batter to baking dish press into an even layer.
Bake for 20-25 minutes or until top is very lightly browned and set. Cool fully before lighting parchment paper out of pan. Once cooled, cut into bars, dip the bottoms into melted chocolate (optional) and enjoy!
leftovers & storage
Store baked cookies in an airtight container on the counter of a cool area for up to 1 week.
Freeze Dough Ahead of Time: This cookie dough freezes well so this is a great recipe to make ahead. To freeze unbaked dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight container to freeze. Thaw completely before scooping into cookie dough balls.
How To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight freezer-safe container and store in the freezer for up to 6 months.
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Chocolate Covered Strawberry Cookies
Ingredients
Chocolate Strawberry Cookies
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup salted butter softened at room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large whole eggs
- 1 tablespoon pure vanilla extract
- 1 1/2 cups freeze-dried strawberries roughly chopped
- 1 1/2 cups chocolate chips
Chocolate Bottom Coating
- 1 cup chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat oven to 350 degrees F, line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda and baking powder together. Set aside.
- In a large bowl with an electric mixer or stand mixer, cream together the butter until smooth. Add the sugars and mix until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula.
- Add in eggs one a time, then add vanilla extract. Continue to beat until combined.
- Add the flour mixture to the wet mixture and mix again just until dough has formed. Be sure not to over-mix.
- Use a regular ice cream scoop or 1/4 cup of dough to make cookie dough balls. Place dough balls at least 2 inches apart. Bake for 8-10 minutes or until the edges are set. Let cool for a few minutes before transferring to a cooling rack to cool completely.
- To make a perfect round cookie shape, use a large round cookie cutter or the rim of a large drinking glass and swirl it around the cookie in a circular motion.
- When the cookies are cool, place chocolate chips and coconut oil in a microwave-safe bowl and microwave in 30 second intervals until melted.
- Spoon the melted chocolate onto the bottom of each cookie and then evenly spread it out. Place the cookie with the chocolate facing down onto parchment paper or wax paper and let sit for a few minutes in refrigerator until chocolate is set. Enjoy!
