Chocolate Covered Strawberry Cookies are a delightful fusion of two beloved treats, offering a simple yet decadent way to enjoy the classic pairing. This recipe delivers the perfect balance of soft, chewy cookie and sweet, chocolate-coated strawberry goodness, making it an ideal homemade indulgence.
Key Ingredients for Chocolate Covered Strawberry Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (milk, semi-sweet, or dark, depending on your preference)
- 1 cup fresh strawberries, hulled and finely chopped (about 1/2 inch pieces)
- ½ cup white chocolate chips (for drizzling, optional)
How to Make Chocolate Covered Strawberry Cookies:
Whip up these delightful chocolate covered strawberry cookies in under an hour for a truly satisfying treat. They boast a wonderfully chewy texture with bursts of fresh strawberry and rich chocolate, making them a crowd-pleaser. The simple assembly means even beginner bakers can achieve delicious results. Estimated prep time is about 15 minutes, with baking time of 10-12 minutes per batch.
Step-by-Step Instructions:
- Prepare the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Incorporate Chocolate Chips: Stir in the chocolate chips until evenly distributed throughout the dough.
- Add Chopped Strawberries: Gently fold in the finely chopped fresh strawberries. The dough might seem a little wet from the strawberries, which is perfectly normal.
- Chill the Dough (Optional but Recommended): For best results and to prevent excessive spreading, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step helps the flavors meld and the cookies maintain their shape.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Portion the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Optional White Chocolate Drizzle: If desired, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle the melted white chocolate over the cooled cookies using a fork or a piping bag. Let the drizzle set before serving.
Why You’ll Love This Chocolate Covered Strawberry Cookies:
You’ll adore these chocolate covered strawberry cookies for their incredible ability to capture the essence of a beloved dessert in a perfectly portable form. The star here is undoubtedly the delightful combination of soft, chewy cookie studded with melty chocolate chips and juicy bursts of fresh strawberry, reminiscent of a gourmet chocolate-covered strawberry but in cookie form. Making these at home is a fantastic cost-saving alternative to buying expensive specialty desserts, allowing you to enjoy this luxurious treat without breaking the bank. The subtle tang of the strawberries cuts through the sweetness of the chocolate, creating a beautifully balanced flavor profile that’s simply irresistible.
Forget about the fuss and expense of dipping actual strawberries; these cookies deliver all the flavor impact with minimal effort and maximum payoff. They’re the perfect way to satisfy a sweet craving and are guaranteed to impress guests or bring a smile to everyday moments. So go ahead, gather your ingredients, and treat yourself to this amazing homemade delight – your taste buds will thank you!
Storing and Reheating Tips:
- Storing Cookies: Once completely cooled, store your chocolate covered strawberry cookies in an airtight container at room temperature for up to 3-4 days. Placing a slice of bread in the container can help keep them soft.
- Refrigeration: If the weather is very warm or you want them to last a bit longer, you can store them in the refrigerator. However, be aware that refrigeration can sometimes make cookies a bit harder.
- Freezing Dough: Unbaked cookie dough can be portioned into balls and frozen in a single layer on a baking sheet until firm. Then, transfer the frozen dough balls to a freezer-safe bag or container for up to 3 months. Bake from frozen, adding a minute or two to the baking time.
- Freezing Baked Cookies: Fully baked and cooled cookies can also be frozen for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container.
- Reheating: To enjoy a freshly baked taste, you can gently reheat cookies in a 300°F (150°C) oven for 3-5 minutes. For frozen dough, bake directly from frozen, adjusting baking time as needed.
Final Thoughts:
These chocolate covered strawberry cookies are a truly enchanting treat that brings together classic flavors in a wonderfully simple way. Give them a try at home; you’ll be amazed at how easy it is to create such a delightful dessert. Happy baking!
Chocolate Covered Strawberry Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.1 ¾ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.1 cup unsalted butter, softened, ¾ cup granulated sugar, ¾ cup packed light brown sugar
- Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the chocolate chips until evenly distributed throughout the dough.1 cup chocolate chips
- Gently fold in the finely chopped fresh strawberries. The dough might seem a little wet from the strawberries, which is perfectly normal.1 cup fresh strawberries, hulled and finely chopped
- For best results and to prevent excessive spreading, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step helps the flavors meld and the cookies maintain their shape.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- If desired, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle the melted white chocolate over the cooled cookies using a fork or a piping bag. Let the drizzle set before serving.½ cup white chocolate chips