Chocolate Covered Strawberry Cookies are a fun and tasty treat that combines the sweetness of strawberries with rich chocolate in a soft, chewy cookie. These cookies have little bits of real strawberry folded into the dough and then get dipped or drizzled with smooth chocolate for that perfect sweet and fruity mix.
I love making these cookies when I want something a bit different than your usual chocolate chip. The strawberry flavor adds just the right pop of freshness, and the chocolate coating makes each bite feel like a little celebration. They’re great for sharing, or just sneaking a few when no one’s looking!
One of my favorite ways to enjoy these cookies is with a glass of cold milk or a cup of warm tea. They’re soft enough to melt in your mouth but with enough chocolate on top to keep things interesting. If you want to treat friends, these cookies also look super cute packaged up for a little gift.
Key Ingredients & Substitutions
Freeze-dried Strawberries: These give a great concentrated strawberry flavor without extra moisture, so the cookies stay soft. If you don’t have freeze-dried, you could try finely chopped fresh strawberries, but reduce other liquids slightly to avoid soggy cookies.
Cocoa Powder: Unsweetened cocoa is key for a rich chocolate base. Dutch-processed cocoa can also work if you like a smoother, less acidic taste.
Butter: I use unsalted butter to control salt levels better. For a dairy-free option, replace with a plant-based spread that behaves similarly when softened.
Semi-Sweet Chocolate: This is perfect for dipping and balances the strawberry nicely. Dark chocolate would make the cookies richer, while milk chocolate will add extra sweetness.
White Chocolate Chips: Used for a pretty drizzle contrast. You can swap with colored candy melts for a fun twist or skip it to simplify.
How Do You Get the Perfect Chocolate Dip and Drizzle on Cookies?
Melting and working with chocolate can feel tricky, but here’s a simple approach that helps the chocolate look smooth and shiny:
- Melt chocolate gently in a microwave at 30-second bursts, stirring well each time. This avoids burning.
- When dipping, dip only half the cookie to keep a balance of chocolate and cookie texture.
- Place dipped cookies on parchment or wax paper to avoid sticking.
- For the drizzle, use a small spoon or a piping bag with white chocolate, then move your hand quickly back and forth for thin lines.
- Add crushed freeze-dried strawberries while the chocolate is still soft so they stick well.
- Let the dipped cookies rest at room temperature or in the fridge just until the chocolate hardens for a nice crisp finish.
Equipment You’ll Need
- Mixing bowls – I use a large and a medium one to keep things organized and easy to mix.
- Whisk or handheld mixer – makes beating the butter and sugar smooth and fluffy.
- Cookie scoop or tablespoon – helps get evenly sized cookies that bake uniformly.
- Parchment paper and baking sheet – prevents sticking and keeps cleanup simple.
- Microwave-safe bowls – for melting chocolate smoothly without burning.
- Cooling rack – to let baked cookies cool completely and set the chocolate nicely.
Flavor Variations & Add-Ins
- Swap strawberries with dried cherries or raspberries for different fruity flavors.
- Mix in chopped nuts, like almonds or hazelnuts, for extra crunch.
- Use dark or milk chocolate instead of semi-sweet for a different chocolate taste.
- Add a splash of peppermint extract to the chocolate for a refreshing twist.
Chocolate Covered Strawberry Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup freeze-dried strawberries, crushed (plus some extra for garnish)
For the Chocolate Coating:
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1/2 cup white chocolate chips (for drizzle)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, 10-12 minutes for baking, plus about 20 minutes for cooling and dipping the cookies in chocolate. Allow an additional 15 minutes for the chocolate to set completely. So, plan for roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Getting Ready:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep cookies from sticking and make cleanup easier.
2. Making the Cookie Dough:
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat together softened butter and sugar until creamy and fluffy. Then, mix in the egg and vanilla extract well. Slowly add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the crushed freeze-dried strawberries so they’re spread evenly throughout the dough.
3. Baking the Cookies:
Drop rounded tablespoons or use a cookie scoop to place the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the cookies are set but still soft in the center. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
4. Chocolate Dipping & Decorating:
While the cookies cool, melt the semi-sweet chocolate in a microwave-safe bowl in 30-second bursts, stirring in between until smooth. Dip half of each cookie into the melted chocolate and place back on parchment paper. Melt the white chocolate chips the same way and drizzle them over the chocolate-covered parts of the cookies with a spoon or piping bag. Sprinkle extra crushed freeze-dried strawberries on top and finish with a half of a fresh strawberry for a beautiful and tasty garnish. Let the chocolate harden completely before serving or storing your cookies.
Can I Use Fresh Strawberries Instead of Freeze-Dried?
Fresh strawberries have too much moisture for this cookie recipe and can make the dough soggy. Freeze-dried strawberries are best because they add intense flavor without extra liquid. If using fresh, try dehydrating them first or reduce other liquids in the recipe.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week, but bring them to room temperature before serving for the best texture and flavor.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it come to room temperature for about 15 minutes before scooping and baking as usual.
What’s the Best Way to Melt the Chocolate?
Use a microwave-safe bowl and heat the chocolate in 30-second intervals, stirring well between each until smooth. This prevents the chocolate from burning and keeps it silky for dipping and drizzling.