Chocolate Covered Strawberry Cookies

There’s something utterly irresistible about the beloved combination of chocolate and strawberries, and when these flavors meet in cookie form, magic happens. Chocolate Covered Strawberry Cookies bring together the richness of creamy chocolate with the fresh, fruity sweetness of strawberries, wrapped up in a soft, chewy cookie. These treats are perfect for any occasion—be it a romantic date night, a festive party, or simply a delightful snack to brighten your day.

Originating from the classic love for chocolate dipped strawberries, this recipe transforms the concept into a portable, shareable cookie experience. Instead of dipping whole berries, this recipe incorporates real strawberry pieces and luscious chocolate within a tender cookie dough, then finishes off with a delightful chocolate coating that mimics the iconic look and flavor of chocolate covered strawberries. The cookies not only taste divine but look elegant and inviting, making them a crowd-pleaser.

What makes these cookies unique is the combination of fresh strawberry bits mixed directly into the dough alongside chocolate chunks, creating bursts of flavor with every bite. The additional chocolate coating adds a silky, glossy finish that elevates the cookie from ordinary to extraordinary. They balance sweet and tart perfectly, with a texture that is crispy on the outside and soft, chewy on the inside. Ready to impress? Let’s dive into making Chocolate Covered Strawberry Cookies!

Ingredients

For the Cookie Dough:
1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (100g) packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups (315g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (150g) freeze-dried strawberries, crushed into small pieces
1 cup (175g) bittersweet or semisweet chocolate chunks or chips

For the Chocolate Coating:
8 oz (225g) high-quality dark or milk chocolate, chopped or chips
1 tablespoon coconut oil or vegetable oil (optional, for shine and smoothness)

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy — this usually takes about 3-4 minutes with an electric mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
Fold in the crushed freeze-dried strawberries and chocolate chunks gently, ensuring that the ingredients are dispersed evenly without smashing the strawberry pieces too much.
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once the cookies have cooled, melt the chopped dark or milk chocolate with coconut oil in a microwave-safe bowl in 20-30 second intervals, stirring in between until smooth and glossy.
Dip each cooled cookie halfway into the melted chocolate or, alternatively, drizzle the chocolate over the tops using a spoon or piping bag for a decorative finish.
Place the coated cookies on parchment paper and let the chocolate set at room temperature, or speed up the process by chilling them in the refrigerator for about 15-20 minutes until the chocolate is firm.
Enjoy your Chocolate Covered Strawberry Cookies with a glass of milk or your favorite cup of tea!

Recipe Information

Prep Time: 20 minutes
Cook Time: 12 minutes
Cooling & Coating Time: 30 minutes
Total Time: Approximately 1 hour
Yield: Makes about 24 cookies
Difficulty Level: Medium

Tips & Variations

Use freeze-dried strawberries for intense flavor without adding extra moisture that could affect the cookie texture.
Make sure not to overmix the dough once the flour is added to keep the cookies tender.
Gently fold in the strawberries to keep some pieces intact for bursts of fruity flavor.
The optional coconut oil in the chocolate coating helps achieve a shiny, smooth finish.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutritional Information (per serving, approximate)

Calories: 190
Protein: 2g
Carbohydrates: 23g
Fat: 10g
Fiber: 1g

Conclusion

Chocolate Covered Strawberry Cookies offer a delightful twist on two classic flavors that everyone loves. These cookies are not only a treat for your taste buds but also a joy to make and share. Whether you’re baking for a special occasion or simply to satisfy a sweet craving, they are sure to impress and become a favorite in your recipe collection.

Pair these cookies with a cup of freshly brewed coffee, a creamy latte, or a soothing herbal tea for an extra cozy experience. Don’t forget to share your baking adventures and tweaks in the comments—I’d love to hear how your Chocolate Covered Strawberry Cookies turned out!