If you’re a fan of decadent desserts with a fruity twist, these Chocolate Covered Strawberry Cookies are about to turn into your new obsession. Imagine the nostalgic charm of chocolate-dipped strawberries, then fold those flavors into a soft, chewy cookie studded with real freeze-dried strawberries and gooey chocolate chips. Each bite feels like a celebration — rich, vibrant, and just the perfect blend of sweet and tart. Whether it’s a Valentine’s Day treat, a birthday surprise, or a Tuesday afternoon pick-me-up, this recipe brings smiles to every occasion.
Ingredients You’ll Need
With just a short, colorful list of ingredients, you can whip up bakery-worthy Chocolate Covered Strawberry Cookies in your own kitchen! Each component is thoughtfully chosen to create that classic strawberries-and-chocolate magic in every bite.
- Unsalted butter, softened: The creamy foundation for soft, tender cookies and rich flavor.
- Granulated sugar: Adds the sweet snap and helps the edges caramelize just right.
- Light brown sugar, packed: For chewiness and depth, brown sugar brings a gentle molasses undertone.
- Large egg: Binds everything together and brings a little lift to the dough.
- Vanilla extract: Classic, comforting warmth that ties all the flavors together.
- Strawberry extract (optional): If you want that unmistakable strawberry pop, don’t skip this (but the cookies are still fantastic without it).
- All-purpose flour: Our structure-builder, making sure cookies are soft but not cakey.
- Baking soda: The secret to a lovely, tender rise and just the right amount of spread.
- Salt: Balances sweetness and enhances all those strawberry and chocolate notes.
- Freeze-dried strawberries, crushed: For concentrated berry flavor and little bursts of color in every bite.
- Semi-sweet or dark chocolate chips: Pockets of melted chocolate goodness that make these cookies irresistible.
- Fresh strawberries, halved or sliced: Adds a juicy, fresh finish on top that’s both beautiful and delicious.
- Melting chocolate or chocolate chips for coating: For that luscious, glossy shell that gives these cookies their showstopping finish.
How to Make Chocolate Covered Strawberry Cookies
Step 1: Prepare the Baking Sheets and Preheat
Get started by preheating your oven to 350°F and lining two baking sheets with parchment paper. This ensures your cookies bake evenly and come off the pan without sticking, and a parchment-lined surface makes for easy cleanup later!
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This step is key to a delicate crumb and a little crackle around the edges, so take your time — about 2–3 minutes with a hand mixer or stand mixer does the trick.
Step 3: Add Egg and Extracts
Beat in the egg, vanilla extract, and strawberry extract (if using). These flavor boosters help round out the dough’s richness and amplify the berry flavor. Don’t forget to scrape down the sides occasionally so everything blends smoothly.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until a soft, cohesive dough forms. This keeps your cookies beautifully tender without overdeveloping the gluten.
Step 5: Fold in Strawberries and Chocolate Chips
Gently fold in the crushed freeze-dried strawberries and chocolate chips, distributing them evenly for perfect pockets of flavor and a gorgeous speckled look. Every bite should have a little bit of everything!
Step 6: Shape and Bake the Cookies
Scoop out tablespoon-sized balls of dough and place them on your prepared baking sheets about 2 inches apart. Lightly flatten each ball with your hand for more even baking. Bake for 10–12 minutes, until the edges are set but the centers are still just slightly soft. Let them cool on the pan for five minutes, then transfer to a wire rack to finish cooling completely.
Step 7: Dip and Decorate
Once the cookies are fully cooled, melt your chocolate coating in 30-second bursts in the microwave, stirring after each. Dip the bottom or half of each cookie into the melted chocolate, then lay them on wax or parchment paper to set. Top each cookie with a halved or sliced fresh strawberry and, if you want to get fancy, drizzle with a bit of extra melted chocolate. A quick chill in the fridge helps set the chocolate and finishes these Chocolate Covered Strawberry Cookies with irresistible drama.
How to Serve Chocolate Covered Strawberry Cookies
Garnishes
A drizzle of extra chocolate and a sprinkle of freeze-dried strawberry crumbs make these cookies look especially tempting, but you can also dust them with a hint of powdered sugar for sparkle. If you’re serving for a special occasion, a little fresh mint on the plate creates instant elegance that pairs beautifully with the sweet and fruity cookies.
Side Dishes
These cookies are a showstopper all by themselves, but for an extra-fun dessert spread, try pairing them with a creamy scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries on the side highlight the natural strawberry flavor, and a cup of coffee or a glass of cold milk is the perfect companion to chocolate covered strawberry cookies for a cozy treat.
Creative Ways to Present
Set them out on a tiered dessert stand for a tea party, or box them up in a pretty tin for a heartfelt homemade gift. For parties, skewer cookies and fresh berries onto wooden sticks for a playful cookie kabob. You can even press them into the top of a cake as edible “flowers” for ultimate wow-factor using chocolate covered strawberry cookies in your presentation.
Make Ahead and Storage
Storing Leftovers
If there are any cookies left (a big if!), store them in a single layer in an airtight container in the fridge, especially if you’ve added those juicy fresh strawberry toppings. Without the fresh fruit, chocolate covered strawberry cookies can be stored at room temperature for up to 3 days.
Freezing
To enjoy these cookies even longer, freeze the baked (but undecorated) cookies in a freezer-safe bag or container for up to 3 months. When you’re ready to serve, simply thaw and add the melted chocolate coating and fresh strawberry topping for that just-baked taste and texture. Freezing with the fresh fruit topping isn’t recommended as the berries can become mushy when thawed.
Reheating
If you prefer a warm, gooey cookie, pop undecorated cookies in the microwave for 10–12 seconds. For chocolate-dipped cookies, let them come to room temperature naturally or give them a short chill in the fridge for a firmer bite — either way, they’re delicious!
FAQs
Can I make Chocolate Covered Strawberry Cookies without strawberry extract?
Absolutely! The strawberry extract amps up the berry flavor, but thanks to the freeze-dried strawberries, you’ll still get plenty of fruity goodness. If you want your cookies to taste more like fresh strawberries, you can add a little extra freeze-dried strawberry instead.
Can I use white chocolate for dipping?
Yes, white chocolate is a fantastic variation! Its creamy sweetness complements the tartness of strawberries beautifully. Feel free to experiment with dark, milk, or even ruby chocolate for a colorful twist.
Do I have to top the cookies with fresh strawberries?
Not at all! The fresh strawberry garnish is beautiful for special occasions and creates more of that classic chocolate-covered strawberry vibe, but the cookies are delightful even without it. They’ll also keep longer at room temperature without the fresh fruit topping.
Can I use frozen strawberries if I don’t have fresh?
Frozen strawberries tend to release a lot of moisture as they thaw, which can make the cookie topping soggy. If fresh berries aren’t available, it’s best to omit the topping or use only freeze-dried strawberries inside the dough for the best texture.
How do I prevent my cookies from spreading too much?
If your dough is too warm, the cookies might spread more than you’d like. Try chilling the dough for 30 minutes before baking, especially if your kitchen is warm or you like a thicker, bakery-style cookie. This tip works wonders for chocolate covered strawberry cookies and most other cookie recipes!
Final Thoughts
It’s nearly impossible not to smile when you bake — and eat — a batch of these Chocolate Covered Strawberry Cookies. They’re irresistibly cheerful, shareable, and just the perfect marriage of chocolatey comfort and berry brightness. If you’re craving something special, don’t wait; gather your ingredients and treat yourself (and your favorite people) to these cookies soon!
Print
Chocolate Covered Strawberry Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus chilling time if desired)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of chocolate and strawberries with these scrumptious Chocolate Covered Strawberry Cookies. These cookies are perfect for any occasion and will surely satisfy your sweet cravings.
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract (optional for extra flavor)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, crushed
- 1 cup semi-sweet or dark chocolate chips
Topping:
- 12–14 fresh strawberries, halved or sliced
- 8 ounces melting chocolate or chocolate chips for coating
Instructions
- Preheat Oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, vanilla, and optional strawberry extract, and mix well.
- Mix Dry Ingredients: In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture to form a dough. Fold in the strawberries and chocolate chips.
- Bake: Scoop dough onto baking sheets, flatten slightly, and bake for 10–12 minutes. Cool on a wire rack.
- Coat with Chocolate: Melt chocolate, dip each cookie, place on wax paper to set.
- Add Toppings: Top each cookie with a strawberry slice and drizzle with more chocolate if desired. Refrigerate briefly to set.
Notes
- Best enjoyed the same day if using fresh strawberries.
- To store longer, omit fresh fruit topping and keep in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
