Chocolate Covered Strawberry Cookies are a delightful treat that bring together the sweet freshness of strawberries with the rich goodness of chocolate. These cookies have a soft, chewy texture with bits of real strawberry that add a burst of fruity flavor in every bite, all wrapped up in a smooth chocolate coating that makes them extra special.
I love making these cookies when I want something that feels a little fancy but is still super easy to enjoy. The combination of fruity and chocolatey always puts a smile on everyone’s face, and I sometimes add a little extra drizzle of chocolate on top just for fun. These cookies remind me of summer days spent with friends, sharing sweet moments and laughter.
My favorite way to serve these is with a simple glass of cold milk or a cup of coffee. They’re perfect for a cozy afternoon snack or as a sweet finish to any meal. If you’re looking to surprise someone with a homemade gift, these cookies are a wonderful choice because they look just as good as they taste!
Key Ingredients & Substitutions
Butter: Using unsalted butter gives you control over the salt in your cookies. If you want a dairy-free option, try coconut oil, but it may change the texture slightly.
Freeze-Dried Strawberries: These add intense strawberry flavor without adding moisture. Fresh strawberries can make cookies soggy, so stick to freeze-dried or finely chopped dried strawberries.
Cocoa Powder: Unsweetened cocoa powder gives a rich chocolate flavor. Dutch-processed cocoa is a good swap for a smoother, less acidic taste.
Chocolate Chips vs. Drizzling Chocolate: Semi-sweet chips mix into the dough for pockets of chocolate. Use dark or semi-sweet chocolate for drizzling to balance the sweetness. If you want, white chocolate adds a nice contrast.
How Do I Get Soft, Chewy Cookies with a Perfect Strawberry-Chocolate Balance?
The key to soft, chewy cookies is in the mixing and baking time. Cream the butter and sugars well to trap air for lightness. Add eggs one at a time for smooth batter.
- Don’t overmix once you add flour or cocoa powder—stop when just combined to keep cookies tender.
- Bake for 10-12 minutes; the centers should look slightly soft when you take them out.
- Let cookies cool on the sheet before moving to a rack—this helps them set without drying out.
- Press freeze-dried strawberries gently on top before baking to keep their shape.
- Drizzle chocolate after cookies cool completely so it sets nicely without melting the cookie.
Equipment You’ll Need
- Mixing bowls – I like using a large bowl for creaming butter and sugars to make mixing easier.
- Electric hand or stand mixer – helps get a light, fluffy batter quickly and evenly.
- Silicone spatula – perfect for gently folding in chocolate chips and strawberries without breaking them.
- Baking sheets – wide and flat, these give your cookies plenty of space to spread out.
- Parchment paper – keeps cookies from sticking and makes cleanup easier.
- Microwave-safe bowl – for melting chocolate smoothly and quickly.
- Cooling rack – helps cookies cool evenly and keeps their texture nice.
Flavor Variations & Add-Ins
- White chocolate chips or chunks – swaps out semi-sweet for a softer, sweeter flavor pairing.
- Chopped nuts (like almonds, walnuts, or pecans) – add crunch and extra flavor to the cookies.
- Fresh strawberries instead of freeze-dried (use sparingly or dehydrate first) – for a juicy, fresh taste, but watch out for added moisture.
- Mint or vanilla extract in dough – gives a different aromatic twist to the classic strawberry-chocolate combo.
How to Make Chocolate Covered Strawberry Cookies?
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup freeze-dried strawberry slices, chopped
- 4 oz dark chocolate or semi-sweet chocolate (for drizzling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Allow additional 15-20 minutes for cooling and drizzling the chocolate. Overall, expect around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, stirring well after each addition, then add vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ones until just combined. Fold in the chocolate chips gently to keep them intact.
2. Shape and Bake the Cookies:
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few pieces of the freeze-dried strawberry slices gently on top of each cookie dough ball. Bake for 10-12 minutes, or until cookies are set but still soft in the center.
3. Cool and Add Chocolate Drizzle:
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, melt the dark or semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag.
Optionally, sprinkle additional chopped freeze-dried strawberries on top while the chocolate is still wet. Allow the chocolate to harden before serving. Enjoy your delicious chocolate covered strawberry cookies!
Can I Use Fresh Strawberries Instead of Freeze-Dried?
Fresh strawberries have more moisture and may make the cookies soggy. If you want to use fresh, pat them dry well and consider dehydrating them slightly before adding, but freeze-dried strawberries work best for texture and flavor.
How Should I Store These Cookies?
Store cookies in an airtight container at room temperature for up to 3 days. To keep the chocolate drizzle intact, avoid stacking or press layers with parchment paper. For longer storage, freeze the cookies in a single layer and thaw before eating.
Can I Substitute the Butter?
Yes, you can substitute unsalted butter with salted butter—just reduce or skip adding extra salt in the recipe. For a dairy-free option, coconut oil works, but it may slightly change the taste and texture.
What’s the Best Way to Melt Chocolate for Drizzling?
Microwave the chocolate in 30-second bursts, stirring well between each interval to prevent burning and ensure smooth chocolate. Alternatively, use a double boiler for gentle heating.
