Chocolate Covered Strawberry Cookies Recipe

If you’ve ever dreamed of a dessert that combines the nostalgia of fresh berries with the indulgence of chocolate, allow me to introduce you to Chocolate Covered Strawberry Cookies. These cookies are a celebration of sweet, tart strawberry flavor and silky chocolate—each bite delivers the fun of a chocolate-covered strawberry, reimagined as a soft, chewy cookie. Perfect for special occasions or a treat-yourself moment, they’re bursting with flavor, stunning to look at, and absolutely addicting.

this Recipe

Ingredients You’ll Need

What I love most about these cookies is how a handful of simple ingredients—each bringing its own magic—work together for a showstopper result. From the natural berry color to the creamy white chocolate to that glossy chocolate coating, every element counts and helps these cookies taste just as good as they look.

• Freeze-dried strawberries: Make sure they’re finely crushed; this is the secret to both the natural strawberry flavor and the gorgeous pink hue.
• Unsalted butter: Use softened butter for the right texture—this helps the cookies spread just enough and guarantees tenderness.
• Granulated sugar: Adds classic cookie sweetness and helps give those slightly crisp edges.
• Brown sugar: Packed brown sugar brings chewiness and a hint of caramel richness that pairs perfectly with berries and chocolate.
• Large egg: Acts as the binder and adds moisture for that irresistible, soft bite.
• Vanilla extract: Just a teaspoon deepens all the flavors and rounds out the sweetness.
• All-purpose flour: The perfect base for holding together all the mix-ins and additions.
• Baking soda: A touch lifts the dough, so the cookies don’t end up too dense.
• Salt: Enhances every other flavor and balances the sweetness—it really makes a difference!
• White chocolate chips: For pockets of creamy, melty goodness throughout each cookie. Feel free to swap in milk or semi-sweet if you like.
• Dark chocolate, melted: Dipping half the cookie in dark chocolate gives a dramatic look and a bittersweet note that contrasts beautifully with the berries.
• Additional crushed freeze-dried strawberries: Optional, but sprinkling these on the chocolate before it sets makes the cookies truly gorgeous.

How to Make Chocolate Covered Strawberry Cookies

Step 1: Cream the Butter and Sugars

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper—this keeps cleanup super simple and ensures your cookies won’t stick. In a large bowl, cream the softened butter with both the granulated and brown sugars. Aim for a texture that’s light and fluffy; this step really creates the perfect cookie foundation. Don’t rush it—the better you incorporate air here, the softer your cookies!

Step 2: Add the Egg, Vanilla, and Strawberries

Mix in the egg and vanilla extract to your creamed mixture until everything looks smooth and combined. Now comes the fun part: stir in the finely crushed freeze-dried strawberries. Watch as your dough takes on a lovely pink tint—these little flecks will deliver bursts of berry flavor throughout your cookies.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed, so every bite tastes just right. Gradually add your dry mix to the wet ingredients, mixing until no dry streaks remain. Be careful not to overmix—stop as soon as it all comes together to keep the cookies tender.

Step 4: Fold in White Chocolate Chips

Gently fold in the white chocolate chips. Their creamy sweetness beautifully complements the tangy strawberries and makes every bite a surprise. If you like, you can use milk or semi-sweet chocolate chips for a different twist.

Step 5: Scoop and Bake

Using a cookie scoop or tablespoon, drop dollops of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges turn lightly golden—don’t wait for the tops to brown, as that could lead to overbaking. Let the cookies cool on the sheet for about 5 minutes, then move them to a wire rack to finish cooling completely.

Step 6: Dip, Garnish, and Set

Once completely cooled, dip half of each cookie into your melted dark chocolate and lay them back on parchment. For a sprinkle of color and flavor, add a pinch of extra crushed freeze-dried strawberries on top of the chocolate before it sets. Allow the chocolate to harden fully before serving—this important step ensures that signature glossy finish and a satisfying chocolate snap with every bite.

How to Serve Chocolate Covered Strawberry Cookies

Garnishes

These cookies are a canvas for creativity! The classic touch is a sprinkle of additional crushed freeze-dried strawberries over the freshly dipped chocolate. You can also finish with a drizzle of white chocolate or edible glitter for fun. Even a dusting of powdered sugar goes a long way in enhancing their bakery-worthy look.

Side Dishes

Chocolate Covered Strawberry Cookies practically beg to be served with something sippable. Pair them with a glass of cold milk, a creamy latte, or even a festive sparkling rosé for a special occasion. For dessert boards, they mingle beautifully with fresh berries, whipped cream, or a scoop of vanilla bean ice cream.

Creative Ways to Present

For special events, try arranging these cookies on a tiered stand for height and drama, or stack them in clear cellophane bags tied with a pink ribbon as elegant gifts. Around Valentine’s Day, nestle them in a decorative box alongside actual chocolate-covered strawberries for a themed treat platter your guests won’t forget.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chocolate Covered Strawberry Cookies in an airtight container at room temperature. They’ll stay at their very best for about 5 days. Place a piece of parchment between layers to prevent the chocolate from sticking and smudging the decorative finish.

Freezing

These cookies can be frozen for up to three months. For best results, freeze them before dipping in chocolate, then thaw and dip right before serving. If freezing after dipping, separate layers with wax paper to keep the chocolate intact. Always let them come to room temperature before enjoying for that just-baked taste.

Reheating

If you love cookies with a just-baked feel, you can very gently rewarm these in the microwave for 5-10 seconds. This will soften the cookie a bit and warm the chocolate slightly, for a melt-in-your-mouth experience. Avoid overheating or the chocolate may become messy!

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain a lot of moisture, which can make your cookies soggy and change the dough’s texture. For that concentrated burst of berry flavor and lovely pink color, stick to freeze-dried strawberries here.

How can I make the cookies gluten-free?

Easily! Substitute your favorite gluten-free all-purpose flour blend for the regular flour—just make sure it’s a 1:1 substitute so you don’t need to adjust the liquids or bake time.

Can I double the recipe for a crowd?

Absolutely! This recipe doubles beautifully. Just make sure to mix in a large enough bowl and bake in batches to maintain even cookies. Your Chocolate Covered Strawberry Cookies will be the hit of any party.

What’s the best way to melt the dark chocolate for dipping?

The microwave works great: chop the chocolate and heat in 20-second bursts, stirring in between, until smooth. Alternatively, melt it gently over a double boiler for extra control—either way, avoid adding water or the chocolate can seize.

My cookies spread too much. What did I do wrong?

Too-warm butter or too little flour often cause cookies to spread more than you want. Make sure your butter is just soft, not melted. If your dough seems sticky, chill it for 30 minutes before scooping and baking to help set the shape.

Final Thoughts

If you love the charm of a chocolate-covered strawberry and the comfort of a home-baked cookie, these Chocolate Covered Strawberry Cookies are a must-try. They’re as beautiful as they are delicious, and I promise they’ll steal the spotlight at any gathering. Get ready for rave reviews and requests for the recipe—happy baking!

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