Chocolate covered strawberry cookies are a combination of two undoubtably delicious desserts, chocolate covered strawberries and cookies. These cookies are soft, chewy, slightly crispy, fruity, chocolatey and just delectable!
Chocolate covered strawberry cookies
About The Recipe
These chocolate covered strawberry cookies are super easy to make, it requires only one bowl and a few pantry and refrigerator staple ingredients. The only ingredient in this recipe that I would say not everyone has at home, are freeze dried strawberries. But the good news is that they’re really easy to find.
These cookies get their bright color from pink food coloring, but this is totally optional, so even without it you won’t miss out on any of the delicious strawberry flavor. So, why do I use freeze dried strawberries to flavor these cookies instead of fresh strawberries? Well, the short answer is, it’s just easier than using fresh strawberries or a jam, but it’s also the method that gives the most intense strawberry flavor.
I also think these chocolate covered strawberry cookies make a beautiful and delicious gift!
What You Need To Make This Recipe
Butter: make sure you take the butter out of the refrigerator at least 2 hours ahead of time so it’s nice and soft when you bake the cookies.
Food Coloring: I use powdered pink food coloring, and since they are very concentrated I only needed very little(1/8 tsp) to get a bright color. You could also use gel food coloring, or leave it out completely.
Egg: use a room temperature egg.
Toppings: I used dark chocolate for the top, but you could also use milk or white, as chocolate covered strawberries are dipped in all of them.
Sprinkles: use any sprinkles you’d like! You could also just skip the sprinkles.
How To Make Chocolate Covered Strawberry Cookies
Step 1: Cream together the softened butter and sugars. Add in the egg and food coloring.
Step 2: Sift in the dry ingredients. Fold together until combined. Cover and chill for an hour.
Step 3: Once chilled use a cookie or ice cream scoop to scoop the dough into 15 balls, leave 2 inches between each ball. Bake for 12 minutes at 180 degrees Celsius (350 degrees Fahrenheit). Let them cool down completely.
Step 4: Melt the chocolate using a microwave in 30 second increments, make sure to stir in between. Dip or use a small spatula to cover half of the cookie with melted chocolate. Add sprinkles on top and place on a baking lined with parchment paper. Continue this process until all the cookies are dipped. Refrigerate for 30 min so the chocolate can fully set.
I did not bake them this close to each other, it’s just for the picture.
chocolate covered strawberry cookies
Storing The Cookies
Store the cookies in an air-tight container for up to a week.
Freezing The Cookie Dough
Scoop the cookie dough balls on to a baking sheet lined with parchment paper and freeze them for 2 hours. Transfer the frozen cookie dough balls into a zip lock bag and freeze for up to two months. Defrost in the refrigerator overnight or at room temperature for a few hours and bake as usual. Once their baked and cooled, you can dip them in melted chocolate.
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Pro Tips
- Don’t overbake the cookies, when the cook time is over the cookies will look undone, that’s exactly how they should look. The cookies will finish cooking while they sit on the baking tray for a few minutes.
- Measure you flour correctly! Adding too much or too little flour will change the texture of the cookies dramatically. Spoon the flour into the measuring cup and level it off using the back of the spoon.
- Chill the dough! Chilling the cookie dough is mandatory in this recipe otherwise the cookies will spread way too much. You could also make the cookie dough ahead of time and refrigerate until you’re ready to use it (check FAQ below).
- If you have a convection oven (oven with a fan setting) I recommend reducing the temperature by 20 degrees.
FAQ’s
Can I make the cookie dough ahead of time?
Yes, you can make the cookie dough 2-3 days ahead, cover with plastic wrap and refrigerate until you’re ready to use it. It might be a little hard when it comes out of the fridge, so let it sit at room temperature for 5-10 minutes to soften it up a bit. Then shape and bake them the same way. Once they’re fully cooled dip them in melted chocolate.
Can I use a different type of chocolate?
Of course, I used dark chocolate because that’s my favorite, you also use white or milk chocolate.
Can I add chocolate chips into the cookie dough?
Yes, if you want you could definitely add chocolate chips into the cookie dough and dip them in chocolate after their baked. Like I always say, there’s no such thing as too much chocolate!:)
How do I measure 3/4 cup?
This is a question that I didn’t know a lot of new bakers have, well, it’s quite simple a half cup + a quarter cup so 1/2 cup + 1/4 cup.
What are freeze dried strawberries?
Freeze dried strawberries are strawberry slices that have undergone a special freeze-drying process so they remain extremely flavorful, how does that process work? Read more here.
Recipe Card
Chocolate Covered Strawberry Cookies
Chocolate covered strawberries and cookies are two undoubtedly delicious desserts, but what if we combine the two? We’ll get chocolate covered strawberry cookies of course! These cookies are soft, fruity, chocolaty and just amazing, plus they look cute as well.
Prep Time: 15 min
Cook Time: 12 min
Chill Time: 1 hrs.
Total time: 1 hrs. 27 min
Course: Dessert
Servings: 15 cookies
Calories: 207kcal
Ingredients
- 1/2 cup butter, softened (113g)
- 3/4 cup white granulated sugar (150g)
- 1/4 cup brown sugar (50g)
- 1 large egg, room temp.
- 1/8 tsp pink food coloring or as needed
- 1 3/4 cup all purpose flour (210g)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup freeze dried strawberries (30-40g)
- 100g dark chocolate
Instructions
- In a large bowl cream together the butter, white sugar and brown sugar using a whisk, hand or stand mixer (2-3 min).
- Add in the egg and food color and mix.
- Sift in the all purpose flour, baking powder and salt. Fold everything together until combined.
- Cover and refrigerate for an hour.
- Once the dough is chilled preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
- Use a cookie scoop or a spoon scoop the cookie dough into 14-15 balls, place them on a parchment lined baking sheet with at least 2 inches of space between each ball.
- Bake for 10-12 minutes. Let them cool down completely.
- Melt the chocolate on a double boiler or using the microwave in 30 second increments while stirring in between.
- There are two ways you can cover the cookies in chocolate: 1) dip the half of the cookie entirely into the chocolate so the bottom of the cookie gets covered in chocolate as well, or, 2) use a small spatula to spread the chocolate on to half of the cookie.
- Top with sprinkles of your choice and let the chocolate set in the refrigerator for at least 30 minutes.
- Enjoy!
Nutrition
Calories: 206.9kcal
Total Fat: 9.12g
Carbs: 29.32g
Protein: 2.4g
Sodium: 117.87mg
Fiber: 1.32g
Sugars: 16.6g
** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. **
