Chocolate Covered Strawberry Cookies
why make this recipe
Chocolate Covered Strawberry Cookies are a delightful treat that combines the rich flavor of chocolate with the fruity essence of strawberries. These cookies offer a unique twist on traditional flavors, making them perfect for any occasion—whether it’s a casual snack, a festive gathering, or a sweet gift for someone special. Plus, they are fun to make and share with friends and family!
how to make Chocolate Covered Strawberry Cookies
Ingredients
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ⅓ cup Dutch-processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup freeze-dried strawberries
- 1 cup semisweet chocolate chips
- 1 teaspoon coconut oil
Directions
- First, make the cookies. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a stand mixer fitted with the paddle attachment, add the butter and brown sugar. Beat on medium-high speed until light and fluffy, about 2 minutes.
- Use a silicone spatula to scrape down the sides and bottom of the bowl. Add the egg and vanilla extract, then beat on medium-high speed until light and pale in color, about 2 minutes.
- Add the flour, cocoa powder, baking soda, baking powder, and salt. Beat on low speed until just combined and no streaks of flour remain, about 30 seconds.
- Fold in the freeze-dried strawberries and chocolate chips until evenly mixed.
- Use a 1 ½ ounce cookie scoop or a large spoon to portion out equal amounts of dough (about 3 tablespoons each). Place dough balls on the prepared baking sheets, spacing them 2 inches apart.
- Bake until the cookies have puffed up and are set around the edges but still gooey in the middle, about 10 to 12 minutes.
- Remove the baking sheets from the oven and let the cookies cool slightly for about 15 minutes.
- Once cooled, melt the chocolate for the chocolate-coated bottom. Place the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second increments, stirring between each, until fully melted.
- Dip the bottom of each cookie in the melted chocolate, scraping off any excess before placing it back on the cool parchment paper. Repeat for all cookies. If desired, drizzle remaining chocolate over the tops of the cookies.
- Allow the cookies to sit for 30 minutes or until the chocolate is fully set before serving.
how to serve Chocolate Covered Strawberry Cookies
These cookies are best served with a glass of milk or a cup of tea or coffee. They can be enjoyed warm or at room temperature. You can also arrange them on a pretty plate for parties or gatherings to impress your guests.
how to store Chocolate Covered Strawberry Cookies
To keep your Chocolate Covered Strawberry Cookies fresh, store them in an airtight container at room temperature. They will stay good for up to one week. You can also refrigerate them to extend their shelf life for up to two weeks, but allow them to come back to room temperature before serving for the best taste.
tips to make Chocolate Covered Strawberry Cookies
- Make sure your butter is at room temperature for easier mixing and a better texture in the cookies.
- Using freeze-dried strawberries gives a burst of strawberry flavor without making the dough too wet.
- Don’t overbake the cookies. You want them chewy in the middle. The cookies will continue to bake slightly after you take them out of the oven.
- Feel free to customize the cookies by adding nuts or different types of chocolate chips.
variation
You can try using other types of fruit, like blueberries or raspberries, instead of freeze-dried strawberries. You might also experiment with different kinds of chocolate, such as dark chocolate or white chocolate, for the coating.
FAQs
1. Can I use fresh strawberries instead of freeze-dried ones?
No, fresh strawberries will add too much moisture to the dough and could make the cookies too soggy.
2. How can I melt the chocolate without a microwave?
You can use a double boiler. Place a heatproof bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Stir until melted.
3. Can I freeze the cookies?
Yes, you can freeze the cookies before or after coating them with chocolate. Place them in a single layer on a baking sheet to freeze, then transfer them to an airtight container once frozen. They can be stored in the freezer for up to three months.
Chocolate Covered Strawberry Cookies
Ingredients
For the cookie dough
- ½ cup ½ cup (1 stick) unsalted butter, at room temperature Make sure the butter is at room temperature for easier mixing.
- 1 cup 1 cup packed light brown sugar
- 1 large 1 large egg, at room temperature
- 2 teaspoons 2 teaspoons vanilla extract
- 1 ¼ cups 1 ¼ cups all-purpose flour
- ⅓ cup ⅓ cup Dutch-processed cocoa powder
- ½ teaspoon ½ teaspoon baking soda
- ¼ teaspoon ¼ teaspoon baking powder
- ½ teaspoon ½ teaspoon salt
For coating
- 1 cup 1 cup semisweet chocolate chips Can substitute with dark or white chocolate.
- 1 teaspoon 1 teaspoon coconut oil Helps to make the chocolate smoother for dipping.
Additional flavor
- 1 cup 1 cup freeze-dried strawberries Gives a burst of strawberry flavor without making the dough too wet.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a stand mixer fitted with the paddle attachment, add the butter and brown sugar. Beat on medium-high speed until light and fluffy, about 2 minutes.
- Scrape down the sides and bottom of the bowl. Add the egg and vanilla extract; beat on medium-high speed until light and pale in color, about 2 minutes.
- Add the flour, cocoa powder, baking soda, baking powder, and salt. Beat on low speed until just combined, about 30 seconds.
- Fold in the freeze-dried strawberries and chocolate chips until evenly mixed.
Baking
- Use a 1 ½ ounce cookie scoop or a large spoon to portion out equal amounts of dough (about 3 tablespoons each). Place dough balls on the prepared baking sheets, spacing them 2 inches apart.
- Bake until the cookies have puffed up and are set around the edges but still gooey in the middle, about 10 to 12 minutes.
- Remove from the oven and let the cookies cool slightly for about 15 minutes.
Chocolate Coating
- Melt the chocolate for the coating by placing the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second increments, stirring until fully melted.
- Dip the bottom of each cookie in the melted chocolate, scraping off any excess before placing it back on the cool parchment paper. Repeat for all cookies.
- If desired, drizzle remaining chocolate over the tops of the cookies.
- Allow the cookies to sit for 30 minutes or until the chocolate is fully set before serving.
