Chocolate Covered Strawberry Cookies combine the rich, indulgent flavor of chocolate with the sweet, fruity essence of strawberries. These cookies are soft, chewy, and topped with a luscious chocolate drizzle for that extra touch of decadence.
Perfect for Valentine’s Day, anniversaries, or any time you want to impress with a gourmet cookie that’s deceptively easy to make. Whether you’re a chocolate lover or a strawberry enthusiast, these cookies are guaranteed to delight!
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper or silicone mats
- Cooling rack
- Small microwave-safe bowl
- Piping bag or zip-top bag (for drizzling)
Ingredients
For the Cookies:
- 2 1/4 cups (280g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup (60ml) strawberry jam or preserves
- 1/2 cup (90g) freeze-dried strawberries, crushed
- 3/4 cup (130g) semi-sweet chocolate chips
For the Chocolate Drizzle:
- 1/2 cup (90g) semi-sweet or dark chocolate chips
- 1 tsp coconut oil or butter
Directions
For the Cookies:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and strawberry jam until well combined.
- Combine Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Add-Ins: Gently fold in the crushed freeze-dried strawberries and chocolate chips.
- Scoop Dough: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the Chocolate Drizzle:
- Melt Chocolate: In a small microwave-safe bowl, heat the chocolate chips and coconut oil in 20-second intervals, stirring between each, until smooth.
- Drizzle: Transfer the melted chocolate to a piping bag or zip-top bag with the corner snipped off. Drizzle over the cooled cookies.
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Nutrition (Per Serving, 1 Cookie)
- Calories: 180
- Fat: 8g
- Carbohydrates: 25g
- Protein: 2g
- Sodium: 75mg
Expert Tips
- Use Quality Chocolate: High-quality chocolate chips or bars will enhance the flavor of the drizzle.
- Crush Freeze-Dried Strawberries: Place them in a zip-top bag and crush with a rolling pin for even pieces.
- Avoid Overbaking: Remove cookies from the oven when the edges are set but the centers are still soft for a perfect texture.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries have too much moisture and may make the cookies soggy. Stick with freeze-dried for the best results.
Can I make these cookies ahead of time?
Yes! Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
How do I make the drizzle more decorative?
Alternate chocolate types, like white or milk chocolate, for a two-tone drizzle effect.
Storing & Reheating
- Storing: Store cookies in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze baked cookies in a single layer before transferring to a freezer bag. Thaw at room temperature before serving.
Substitutions & Variations
- White Chocolate Drizzle: Use white chocolate chips for a sweeter drizzle.
- Dark Chocolate Chips: Swap semi-sweet chocolate with dark chocolate for a richer flavor.
- Raspberry Version: Substitute freeze-dried strawberries with freeze-dried raspberries for a tangy twist.
Chocolate Covered Strawberry Cookies Recipe
Chocolate Covered Strawberry Cookies combine the rich, indulgent flavor of chocolate with the sweet, fruity essence of strawberries. These cookies are soft, chewy, and topped with a luscious chocolate drizzle for that extra touch of decadence.
Ingredients
Equipment
Method
- #### For the Cookies:
- **Preheat Oven:** Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- **Mix Dry Ingredients:** In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- **Cream Butter and Sugar:** In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- **Add Wet Ingredients:** Mix in the egg, vanilla extract, and strawberry jam until well combined.
- **Combine Dry Ingredients:** Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- **Fold in Add-Ins:** Gently fold in the crushed freeze-dried strawberries and chocolate chips.
- **Scoop Dough:** Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- **Bake:** Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- #### For the Chocolate Drizzle:
- **Melt Chocolate:** In a small microwave-safe bowl, heat the chocolate chips and coconut oil in 20-second intervals, stirring between each, until smooth.
- **Drizzle:** Transfer the melted chocolate to a piping bag or zip-top bag with the corner snipped off. Drizzle over the cooled cookies.
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