Chocolate Covered Strawberry Cookies Recipe

If you’ve been looking for a cookie that’s both decadent and fresh, I have the perfect treat for you. This Chocolate Covered Strawberry Cookies Recipe is one of my all-time favorites because it blends rich cocoa, the sweet tang of freeze-dried strawberries, and an irresistible coating of chocolate on the bottom. Trust me, once you try these, they’ll become a fast favorite in your cookie rotation—my family goes crazy for them every time I bake a batch!

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Ingredients You’ll Need

This recipe uses a lovely combination of pantry staples and specialty ingredients like freeze-dried strawberries that add brightness without the mess of fresh fruit. I recommend using good quality Dutch-processed cocoa for that deep chocolate flavor and real vanilla extract for the best aroma.

• Unsalted butter: Make sure it’s softened to room temperature for perfect creaming and a tender cookie.
• Light brown sugar: Adds just the right amount of moisture and a subtle caramel flavor.
• Large egg: Use one at room temperature for better mixing and a fluffier dough.
• Vanilla extract: Pure vanilla adds warmth that heightens all the other flavors.
• All-purpose flour: The cookie base—make sure it’s fresh for the best texture.
• Dutch-processed cocoa powder: I love this cocoa because it’s less acidic and gives a rich chocolate taste.
• Baking soda & baking powder: Both work together here to give just the right rise and texture.
• Salt: Balances the sweetness and enhances flavor complexity.
• Freeze-dried strawberries: These are a game-changer—intense strawberry flavor with no added moisture.
• Semisweet chocolate chips: For mixing into the dough and the rich coating, use high-quality chips for the best melt.
• Coconut oil: Helps the chocolate coating stay smooth and shiny once cooled.

Variations

One of the fun things about this Chocolate Covered Strawberry Cookies Recipe is how easy it is to make it your own. Whether you want to dial up the chocolate, adjust sweetness, or switch up the berry, I’ve found little tweaks make this dough incredibly versatile.

• Add espresso powder: I’ve mixed in a teaspoon of espresso powder before, which really intensifies the chocolate flavor without making it taste like coffee.
• Use white chocolate: Swap the semisweet chocolate for white chocolate chips or coating for a sweeter, creamier twist that pairs beautifully with strawberries.
• Try freeze-dried raspberries or cherries: For a berry variation, change things up with other freeze-dried fruits—each gives a unique tartness and color pop.
• Make it dairy-free: I’ve had success using vegan butter and dairy-free chocolate chips—just watch the coating temperature as it melts!

How to Make Chocolate Covered Strawberry Cookies Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

Start by preheating your oven to 350°F and lining your baking sheets with parchment paper—this step saves cleanup headaches later. Then, using a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes. I discovered this fluffy stage is key to getting tender soft cookies, so don’t rush it! Scrape down the sides of the bowl with a silicone spatula to keep everything even.

Step 2: Add the Egg and Vanilla

Next, add the egg and vanilla extract to your butter and sugar mixture. Beat once more on medium-high speed until the mixture becomes light and pale—about 2 minutes. This little bit of extra mixing makes a big difference in texture and rise.

Step 3: Incorporate Dry Ingredients and Fruit

On a low mixer speed, add in the flour, cocoa powder, baking soda, baking powder, and salt. Beat until just combined—you should stop as soon as you see no streaks of flour or cocoa, about 30 seconds. Overmixing here can make cookies tough, and I learned that the hard way! Then fold in your magical secret weapon: freeze-dried strawberries along with the semisweet chocolate chips. They add a great textural contrast and that unmistakable berry burst.

Step 4: Scoop and Bake

Use a 1 ½ ounce cookie scoop or a large spoon to portion out equal amounts of dough—each ball should be about 3 tablespoons. Arrange them on your prepared baking sheets, spacing each ball about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, until the edges are set and firm but the centers still look a bit gooey. Here’s a pro tip: removing them a bit early helps keep the inside soft and melty, which is exactly what you want.

Step 5: Let the Cookies Cool Slightly

After baking, take the cookies out and allow them to cool on the pan for about 15 minutes. This lets them set up enough to handle, but they’re still warm enough for perfect chocolate dipping.

Step 6: Melt the Chocolate for Coating

In a microwave-safe bowl, combine 1 cup semisweet chocolate chips with 1 teaspoon of coconut oil. Microwave in 30-second intervals, stirring thoroughly after each, until smooth and fully melted. The coconut oil makes the coating silky and glossy, which is a little trick I discovered to make homemade treats look professionally finished.

Step 7: Dip and Drizzle the Cookies

Dip the bottom of each cookie in the melted chocolate, scraping off the excess with a spatula so you don’t get drips underneath. Place dipped cookies back onto parchment paper to set. If you have leftover chocolate, use a spoon or piping bag to drizzle it over the tops for extra chocolatey flair. Let the cookies sit for at least 30 minutes, or until the chocolate hardens completely, before serving.

How to Serve Chocolate Covered Strawberry Cookies Recipe

Garnishes

I like to garnish these cookies with a light dusting of powdered sugar or even a sprinkle of finely chopped freeze-dried strawberries for a pop of color and an extra berry boost. Sometimes, a tiny pinch of sea salt on top of the chocolate drizzle adds a nice balance to the sweetness.

Side Dishes

This cookie pairs wonderfully with a cup of freshly brewed coffee or a glass of cold milk. If you’re hosting, serve alongside a fresh fruit platter or vanilla ice cream for a delightful dessert pairing.

Creative Ways to Present

For special occasions, I’ve arranged these cookies in a circle on a pretty cake stand and added fresh strawberry halves and edible flowers around them. Wrapping a small stack in parchment paper tied with twine makes a charming little edible gift. It’s these small presentation touches that get so much love from guests!

Make Ahead and Storage

Storing Leftovers

Once completely cooled and the chocolate is set, store your cookies in an airtight container at room temperature for up to 4 days. I usually keep a layer of parchment between them to prevent sticking and mix-ups with the decoration. After a day, the flavors actually deepen and the cookie texture still stays amazing.

Freezing

I’ve successfully frozen these cookies by placing them on a baking sheet until solid, then transferring them to a sealed freezer bag with parchment paper between layers. They keep well for up to 2 months. When you want some, just thaw at room temperature—no reheating needed!

Reheating

If you want a warm cookie experience, I pop them into a 300°F oven for about 5 minutes, watching carefully so the chocolate coating doesn’t melt too much. This revives that soft, gooey center perfectly.

FAQs

Final Thoughts

I absolutely love how this Chocolate Covered Strawberry Cookies Recipe bridges classic cozy chocolate cookies with a fresh fruity twist. It’s become my go-to when I want a treat that feels both special and comforting. I hope you give this recipe a try and enjoy the process as much as the delicious results—you might just find yourself making these again before you know it. Happy baking, friend!

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