There’s a certain delight in creating something that feels gourmet but is surprisingly simple. When I first bit into a warm Chocolate Covered Strawberry Cookie, I knew I had stumbled upon a recipe that would quickly make its way to the top of my rotation. The combination of rich cocoa and the sweet burst of freeze-dried strawberries creates a cookie that feels like a celebration in every bite.
Imagine this: a buttery cookie, perfectly soft in the center, with a glossy dark chocolate dip that glistens like a jewel. With just under an hour from start to finish, these cookies are the ideal solution for anyone looking to impress at gatherings or treat themselves after a long day. Whether you're a seasoned baker or sharpening your skills, this recipe is your ticket to deliciousness without the fuss. Grab your apron and let’s dive into making a treat that will make your taste buds dance!
Why You'll Love This Chocolate Covered Strawberry Cookies
- These Chocolate Covered Strawberry Cookies are incredibly easy to make, allowing you to whip up a batch in under an hour.
- The flavor combination of rich chocolate and sweet strawberries is simply irresistible, making each bite a delightful experience.
- Their versatility means you can serve them at parties, give them as gifts, or simply enjoy them at home with a cup of tea.
- With their stunning appearance, featuring glossy chocolate and vibrant strawberry dust, these cookies are sure to impress anyone who lays eyes on them.
Chocolate Covered Strawberry Cookies Ingredients
For the Cookie Dough
• 1 cup unsalted butter – acts as a rich base for your cookies, ensuring they are soft and buttery.
• 1 cup brown sugar – adds moisture and a deep caramel flavor that enhances the chocolate.
• ½ cup granulated sugar – contributes a light sweetness and helps with the cookie's structure.
• 2 eggs – bind the ingredients together and provide a delightful chewiness.
• 1 tablespoon vanilla extract – infuses a warm, aromatic flavor that complements the chocolate.
• 1 teaspoon red gel food coloring – gives the cookies a fun pink hue, making them visually appealing.
• 1 teaspoon baking soda – helps the cookies rise and creates a tender texture.
• 1 teaspoon salt – enhances flavor and balances the sweetness.
• ½ cup Dutch process cocoa powder – adds rich chocolate flavor, essential for your Chocolate Covered Strawberry Cookies.
• 2 ¼ cups all-purpose flour – provides structure to the cookies while keeping them soft.
• 1 cup semi-sweet chocolate chips – offers bursts of chocolatey goodness in every bite.
• 1 cup freeze-dried strawberries – infuses the cookies with a sweet, fruity flavor without adding moisture.
For the Chocolate Coating
• 8 oz dark chocolate, chopped – creates a luxurious, glossy coating that elevates the cookie experience.
Optional Garnish
• Freeze-dried strawberry powder – sprinkle on top for an extra pop of strawberry flavor and color.
How to Make Chocolate Covered Strawberry Cookies
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Cream Together: In a large mixing bowl, cream the unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy—about 3-4 minutes. This step builds the cookie's rich base.
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Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and red gel food coloring until thoroughly combined for that festive touch.
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Mix Dry Ingredients: Gently stir in the baking soda, salt, and cocoa powder until just combined. Avoid over-mixing to keep your cookies tender.
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Add Flour: Gradually add the all-purpose flour to the mix, stirring until no dry spots remain. Be careful not to overwork the dough; you want it just combined and ready for the star ingredients.
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Fold in Extras: For the Cookie Mix: Fold in the semi-sweet chocolate chips and crushed freeze-dried strawberries. This combination will create delightful bursts of flavor in every cookie.
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Chill Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step helps improve texture and flavor.
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Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This ensures even baking and easy cleanup.
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Scoop Dough: Using a cookie scoop, scoop the chilled dough into balls and place them evenly spaced on the prepared baking sheets. They will spread while baking.
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Bake Cookies: Bake in your preheated oven for 10-12 minutes. The edges will set, but the centers should remain soft for that perfect chewiness.
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Cool Completely: Let the cookies cool completely on a wire rack. This ensures they hold their shape beautifully when dipped in chocolate.
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Dip in Chocolate: For the Coating: Melt the dark chocolate in a microwave or double boiler until smooth. Dip half of each cooled cookie into the chocolate, allowing excess to drip off.
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Set and Garnish: Let the chocolate-coated cookies set on wax paper. Once set, dust with freeze-dried strawberry powder for an optional burst of strawberry flavor.
Optional: Serve these cookies with a glass of milk for a perfect pairing!
Exact quantities are listed in the recipe card below.
What to Serve with Chocolate Covered Strawberry Cookies?
Treat your loved ones to a delightful experience that combines sweetness and warmth perfectly.
- Milk: A classic pairing that enhances the cookie's rich chocolate flavor while balancing its sweetness.
- Coffee: The boldness of coffee contrasts beautifully with the cookies, making it an excellent choice for brunch or dessert.
- Strawberry Shortcake: Celebrate the strawberry theme further with this light dessert that beautifully complements the fruity notes in the cookies.
- Creamy Vanilla Ice Cream: The creaminess of vanilla ice cream cools your palate against the warm chocolate and adds another layer of sweetness.
- Fresh Berries Salad: A refreshing mix of fresh strawberries, blueberries, and raspberries brightens up your dessert table and provides a burst of freshness.
- Chocolate Milkshake: Rich and indulgent, a chocolate milkshake echoes the cookies’ flavors while enhancing the jubilant experience of a sweet treat.
- Caramel Drizzle: A drizzle of warm caramel over the cookies adds a delightful richness, fulfilling any sweet tooth's craving.
- Herbal Tea: A delicate herbal tea, like chamomile or mint, offers a relaxing finish, balancing the sweetness of the cookies with subtle flavor.
- Lemon Sorbet: This refreshing sorbet cleanses the palate softly with its citrus notes, enhancing the strawberry essence in the cookies.
How to Store and Freeze Chocolate Covered Strawberry Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to keep them fresh and soft.
Fridge: If you want to extend freshness, place them in the fridge for up to a week. Just remember to allow them to come to room temperature before enjoying for the best flavor.
Freezer: For longer storage, freeze the chocolate dipped cookies in a single layer, then transfer them to an airtight container or freezer bag for up to 3 months.
Reheating: To enjoy, simply thaw at room temperature or reheat in a preheated oven at 350°F for 5-7 minutes. This will revive their delightful chewiness and freshness!
Make Ahead Options
These Chocolate Covered Strawberry Cookies are perfect for busy home cooks! You can prepare the cookie dough up to 24 hours in advance by chilling it in the refrigerator. Simply cover the bowl tightly with plastic wrap to prevent drying out. When you’re ready to bake, scoop the chilled dough onto baking sheets and follow baking instructions. Additionally, you can dip the cookies in chocolate and let them set up to 3 days ahead. Just make sure to store them in an airtight container at room temperature to keep them soft and maintain their deliciousness. With these make-ahead tips, you can enjoy freshly baked cookies in no time, making snacking and entertaining a breeze!
Chocolate Covered Strawberry Cookies Variations
Feel free to get creative with this recipe and customize each cookie to fit your taste!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for delicious cookies everyone can enjoy.
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Nutty Delight: Add ½ cup of finely chopped nuts, like walnuts or pecans, for a delightful crunch and nutty flavor.
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Extra Chocolate: Swap semi-sweet chocolate chips for dark chocolate chips for an even richer flavor profile.
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Minty Twist: Incorporate 1 teaspoon of peppermint extract into the dough for a refreshing mint chocolate experience.
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Fruit Fusion: Use different freeze-dried fruits, like raspberries or blueberries, to bring new flavors and colors to your cookies. The vibrant hues will make each cookie unique!
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Coconut Dreams: Fold in ½ cup of shredded coconut for a tropical touch that complements the chocolate beautifully.
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Spicy Kick: Add a pinch of cayenne pepper or chili powder to your dough for a surprising and delightful heat that contrasts with the sweetness.
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Lower Sugar: Reduce the granulated sugar to ¼ cup and add an extra ½ cup of freeze-dried strawberries for a naturally sweeter cookie without the added sugar.
Chef's Helpful Tips
- When making Chocolate Covered Strawberry Cookies, ensure your butter is at room temperature for easier creaming with the sugars, resulting in a lighter texture.
- Take care not to overmix the dough after adding the flour, as this can lead to tough cookies; mix until just combined.
- Allowing the dough to chill for at least 30 minutes enhances the flavor and makes it easier to scoop.
- Lastly, keep an eye on your baking time—remove the cookies when the edges are set but the centers remain soft for that perfect chewy consistency.
Chocolate Covered Strawberry Cookies Recipe FAQs
How do I select the best strawberries for the cookies?
Absolutely! When choosing freeze-dried strawberries, look for vibrant color and intact pieces. Avoid packs with dark spots or powder, as these can indicate aging. The quality will directly affect the flavor of your cookies!
What’s the best way to store Chocolate Covered Strawberry Cookies?
I recommend storing your delicious cookies in an airtight container at room temperature for up to 3 days. If you want to keep them a bit longer, you can refrigerate them for up to a week. Just let them sit at room temperature for a bit before enjoying to maintain the best flavor!
Can I freeze Chocolate Covered Strawberry Cookies?
Very! To freeze, place the chocolate-dipped cookies in a single layer on a baking sheet. Once frozen solid, transfer them to an airtight container or a freezer bag. They can be stored for up to 3 months. To thaw, leave them at room temperature for a couple of hours or reheat in a preheated oven at 350°F for 5–7 minutes, and they'll taste fresh again!
What should I do if my cookies come out too hard?
If your cookies end up on the hard side, there are a few ways to redeem them! One of my favorite methods is to place a piece of bread in the storage container with the cookies. The moisture from the bread will help soften them over time. Also, ensure that you’re not overbaking; pulling them from the oven when they’re set at the edges but still soft in the center is key.
Are Chocolate Covered Strawberry Cookies safe for pets?
No, chocolate is toxic to pets, especially dogs and cats. It’s best to keep these cookies out of their reach and stick to pet-friendly treats for any furry friends you may have. Always prioritize your pets' safety when baking!
Can I use a different type of chocolate for coating?
Absolutely! While dark chocolate adds a luxurious touch, you can use milk chocolate or white chocolate for a sweeter, creamier coating. Just remember to adjust your melting time, as different chocolates can behave differently when heated!
Chocolate Covered Strawberry Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, cream the unsalted butter, brown sugar, and granulated sugar together until light and fluffy—about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red gel food coloring until combined.
- Gently stir in the baking soda, salt, and cocoa powder until just combined.
- Gradually add the all-purpose flour, stirring until no dry spots remain.
- Fold in the semi-sweet chocolate chips and crushed freeze-dried strawberries.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a cookie scoop, scoop the chilled dough into balls and place them on the prepared baking sheets.
- Bake in the preheated oven for 10-12 minutes.
- Let the cookies cool completely on a wire rack.
- Melt the dark chocolate until smooth and dip half of each cooled cookie into the chocolate.
- Let the chocolate-coated cookies set on wax paper and dust with freeze-dried strawberry powder.
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