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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.
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Equipment

  • 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

Instructions
 

  • #### 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.