Chocolate Covered Strawberry Cookies are a delightful fusion of two beloved treats, offering a perfect balance of soft, chewy cookie and rich, decadent chocolate-dipped strawberry. This recipe is incredibly useful for anyone looking to impress guests or simply indulge in a homemade dessert that tastes as good as it looks, providing a fun and rewarding baking experience for all skill levels.
Key Ingredients for Chocolate Covered Strawberry Cookies
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups freeze-dried strawberries, finely crushed into powder
- 8 ounces semi-sweet chocolate chips (or your favorite chocolate)
- 1 tablespoon coconut oil or vegetable shortening (optional, for smoother melting)
- Fresh strawberries, hulled and dried thoroughly (for optional garnish)
How to Make Chocolate Covered Strawberry Cookies
These Chocolate Covered Strawberry Cookies are a joy to make, offering a simple yet incredibly satisfying baking project. The process is straightforward, leading to a wonderfully chewy cookie bursting with artificial strawberry flavor amplified by the freeze-dried strawberries, all topped with a luscious chocolate drizzle. With a preparation time of about 20 minutes of active work and 18-20 minutes per batch to bake, you’ll have a delightful treat ready in under an hour.
Step-by-Step Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Add Wet Ingredients: Beat in the room temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening agents and salt.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough.
- Add Strawberry Flavor: Gently fold in the finely crushed freeze-dried strawberries. You want small pieces of strawberry throughout the cookie, so don’t over-process them into a fine powder if you prefer texture.
- Chill the Dough (Optional but Recommended): For best results and to prevent spreading, cover the cookie dough and refrigerate for at least 30 minutes. This step is crucial for achieving a thicker, chewier cookie.
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Form the Cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. They will continue to set as they cool.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
- Melt the Chocolate: While the cookies cool, prepare the chocolate drizzle. In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring between each, until the chocolate is smooth and completely melted. Alternatively, you can melt the chocolate using a double boiler.
- Drizzle the Cookies: Once the cookies are completely cool, use a spoon or a piping bag to drizzle the melted chocolate over the cookies. You can create a simple drizzle pattern or a more intricate design.
- Optional Garnish: If using fresh strawberries for garnish, dip the tops of the dried fresh strawberries into the melted chocolate and place them on top of the chocolate drizzle on some of the cookies for an extra special touch.
- Set the Chocolate: Let the cookies sit at room temperature until the chocolate has set completely, or place them in the refrigerator for about 10-15 minutes to speed up the process.
Why You’ll Love This Chocolate Covered Strawberry Cookies
You’ll adore these Chocolate Covered Strawberry Cookies for their incredible flavor combination, mimicking the beloved dessert in a portable, bite-sized format. The sweet, chewy cookie base infused with vibrant strawberry notes, perfectly complemented by the rich, melty chocolate, creates a truly irresistible treat that’s healthier and more cost-effective than purchasing them from a bakery. It’s like enjoying your favorite chocolate-covered strawberries in cookie form, delivering that same burst of fruity goodness with every bite.
Forget the fuss of making separate cookie doughs and chocolate-dipped fruit; this recipe cleverly combines both into one simple, satisfying bake. They are perfect for celebrations, afternoon snacks, or whenever you need a little sweet escape. Dive into a batch of these delightful cookies and let the flavors transport you to a world of pure dessert happiness, and be sure to share them – if you can resist eating them all yourself!
Storing and Reheating Tips
You can store your delicious Chocolate Covered Strawberry Cookies in an airtight container at room temperature for up to 3-4 days. Ensure the chocolate has fully set before stacking them, or place parchment paper between layers to prevent sticking. For longer storage, freezing is an excellent option.
To freeze, place the cooled cookies on a baking sheet in a single layer until the chocolate is hard, then transfer them to a freezer-safe bag or container. They can be kept frozen for up to 2-3 months. To reheat, simply bring the cookies to room temperature from the refrigerator or thaw them overnight in the freezer. You can gently warm them in a low-temperature oven (around 200°F or 95°C) for a few minutes for an even more decadent, slightly melty chocolate experience.
Final Thoughts
These Chocolate Covered Strawberry Cookies are a truly delightful creation, blending two classic treats into one. Encourage yourself to try them at home; the simple steps lead to a wonderfully satisfying dessert that’s sure to become a new favorite.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chocolate Covered Strawberry Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.1 cup unsalted butter, 1 ½ cups granulated sugar
- Beat in the room temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening agents and salt.2 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough.
- Gently fold in the finely crushed freeze-dried strawberries. You want small pieces of strawberry throughout the cookie, so don’t over-process them into a fine powder if you prefer texture.1 ½ cups freeze-dried strawberries
- For best results and to prevent spreading, cover the cookie dough and refrigerate for at least 30 minutes. This step is crucial for achieving a thicker, chewier cookie.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. They will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
- While the cookies cool, prepare the chocolate drizzle. In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring between each, until the chocolate is smooth and completely melted. Alternatively, you can melt the chocolate using a double boiler.8 ounces semi-sweet chocolate chips, 1 tablespoon coconut oil
- Once the cookies are completely cool, use a spoon or a piping bag to drizzle the melted chocolate over the cookies. You can create a simple drizzle pattern or a more intricate design.
- If using fresh strawberries for garnish, dip the tops of the dried fresh strawberries into the melted chocolate and place them on top of the chocolate drizzle on some of the cookies for an extra special touch.fresh strawberries, 8 ounces semi-sweet chocolate chips
- Let the cookies sit at room temperature until the chocolate has set completely, or place them in the refrigerator for about 10-15 minutes to speed up the process.