Chocolate Covered Strawberry Cookies are a sweet treat that combines soft cookies with a tasty chocolate coating and juicy strawberries. They’re like a dessert lover’s dream come true!
One bite of these cookies will have you smiling! I love how easy they are to make—just bake the cookies, add some chocolate, and top with fresh strawberries. Perfect for sharing or keeping all to yourself! 🍓🍪
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. Just check that it includes xanthan gum for best results!
Butter: Unsalted butter is best for controlling the saltiness. If you’re dairy-free, try using coconut oil or a plant-based butter instead. They add their own unique flavor.
Sugar: Granulated sugar gives a nice sweetness and crispness. You could substitute brown sugar for a moister texture and deeper flavor, or even coconut sugar for a healthier option.
Strawberry puree: Fresh strawberries work great here. Just mash them really well! You can also use store-bought strawberry preserves if you want a sweeter, simpler option.
Chocolate for dipping: I recommend bittersweet chocolate for a balanced taste. If you’re a milk chocolate lover, feel free to go with that, or use white chocolate for a different look and flavor.
How Do I Get the Cookies to Keep Their Shape?
To help your cookies maintain their shape, chilling the dough is a great step. After mixing the dough, let it chill in the fridge for about 30 minutes. This keeps the butter from melting too quickly while they bake.
- Once chilled, scoop your dough and roll it in sugar before placing it on the baking sheet.
- Make sure to space them out since they will spread a bit during baking.
What’s the Best Way to Melt Chocolate Smoothly?
Melt chocolate carefully to prevent it from seizing up. Using a microwave is quick, but be cautious! Heat in short bursts (30 seconds) and stir between each burst to evenly distribute the heat.
- If you prefer the stovetop, use a double boiler. Place the chocolate in a bowl over simmering water. Stir constantly until smooth.
- Make sure no water gets in the chocolate, as even a drop can ruin it!
Chocolate Covered Strawberry Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon strawberry extract (optional, for enhanced flavor)
- 3 tablespoons strawberry puree or finely mashed strawberries
- Pink or red food coloring (optional, for vibrant color)
- Granulated sugar (for rolling)
- 8 ounces bittersweet or semisweet chocolate (for dipping)
- Freeze-dried strawberries, crushed (for garnish, optional)
How Much Time Will You Need?
This recipe will take about 15-20 minutes for prep and another 10-12 minutes for baking. After that, you’ll need about 15-20 minutes to let the chocolate set! Overall, you’re looking at about 1 hour total before you can enjoy your cookies.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheet
Start by preheating your oven to 350°F (175°C). While it’s warming up, line two baking sheets with parchment paper or silicone baking mats so you’re ready to bake!
2. Mix Dry Ingredients
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk those dry ingredients together and set the bowl aside for now.
3. Cream Butter and Sugar
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until it becomes light and fluffy. This should take about 3-4 minutes—just think of it as a little workout for your mixer!
4. Add Egg and Flavorings
Next, add in the egg, vanilla extract, and strawberry extract if you’re using it. Beat everything together until it’s fully combined.
5. Incorporate Strawberry Puree and Color
Now it’s time to add the strawberry puree. If you want some fun color in your cookies, add a few drops of pink or red food coloring here too. Just mix it all until it’s well blended.
6. Combine Wet and Dry Ingredients
Gradually add the bowl of dry ingredients to the wet mixture, mixing gently until everything is just combined. Be careful not to overmix, as you want to keep the cookies soft!
7. Shape Cookies
Scoop out tablespoon-sized balls of dough and roll each in granulated sugar until they’re coated. Place them about 2 inches apart on your prepared baking sheets.
8. Bake
Put the cookies in the oven and bake for 10-12 minutes. They should be set but still soft in the centers. After baking, let them cool on the baking sheets for about 5 minutes, then move them to wire racks to cool completely.
9. Prepare Chocolate Coating
While your cookies are cooling, melt the chocolate. Use a microwave-safe bowl and heat it in 30-second intervals, stirring well after each until it’s smooth and melted.
10. Dip Cookies in Chocolate
Once the cookies are completely cool, dip half of each cookie into the melted chocolate. Let any excess chocolate drip off, then place the dipped cookies onto the parchment paper.
11. Decorate with Strawberries
Before the chocolate hardens, sprinkle some crushed freeze-dried strawberries on top, or drizzle a little extra melted chocolate over them for a pretty finish.
12. Set the Chocolate
Let the chocolate set at room temperature, or speed things up by popping the cookies in the refrigerator for about 15-20 minutes until they harden.
13. Serve and Enjoy
Once the chocolate is set, arrange your delicious cookies on a plate with fresh strawberries for a beautiful presentation. Enjoy every bite of your scrumptious Chocolate Covered Strawberry Cookies!
With this recipe, you’ll have around 18-24 cookies, depending on how big you make them—enough to share, or to keep them all to yourself! The combination of soft strawberry-flavored cookies and rich chocolate is a delightful treat that you won’t want to miss!
Can I Use Fresh Strawberries Instead of Puree?
Absolutely! You can finely mash fresh strawberries and substitute them for the puree. Just make sure to drain any excess liquid to avoid making the dough too wet.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week, but you’ll need to warm them slightly before enjoying.
Can I Freeze the Dough Before Baking?
Yes! You can definitely freeze the cookie dough. Just scoop it into balls, place them on a baking sheet to freeze individually, and once solid, transfer them to a freezer-safe bag. When you’re ready to bake, you can bake them straight from the freezer, adding an extra 1-2 minutes to the baking time.
What Can I Use Instead of Strawberry Extract?
If you don’t have strawberry extract, you can omit it or use a small amount of almond extract for a different flavor. Vanilla extract is another good alternative that complements the strawberry nicely!
