Chocolate Covered Strawberry Cookies
Chocolate Covered Strawberry Cookies are thick, fudgy chocolate cookies with real strawberry flavor from freeze-dried strawberries, finished with a chocolate dipped bottom. They’re simple to make, gorgeous for Valentine’s Day, and perfect for cookie boxes and treat bags.
Servings: 18 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!