Introduction

Chocolate Covered Strawberry Cookies bring together the sweet, fruity flavor of strawberries with the rich, smooth taste of chocolate. These delightful cookies are soft, slightly chewy, and perfect for any occasion where you want a homemade treat with a twist.

Chocolate Covered Strawberry Cookies Recipe - Recipe Image

Ingredients

2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
3 tbsp strawberry jam
2 tbsp freeze-dried strawberries, crushed
Pink food coloring (optional)
1 cup dark or semi-sweet chocolate chips
1 tbsp coconut oil or shortening

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes using a hand or stand mixer.
Step 4: Beat in the egg, vanilla extract, strawberry jam, crushed freeze-dried strawberries, and pink food coloring if you’re using it. Mix well until combined.
Step 5: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
Step 6: Scoop the dough into 1½-tablespoon portions. Roll each portion into a ball, place them about 2 inches apart on the prepared baking sheets, and gently flatten each ball.
Step 7: Bake the cookies for 10–12 minutes until the edges are set but the centers remain soft. Remove from oven and let cool completely on a wire rack.
Step 8: Meanwhile, melt the chocolate chips and coconut oil or shortening in the microwave, heating in 30-second intervals and stirring in between until smooth.
Step 9: Drizzle the melted chocolate over the cooled cookies. Allow the chocolate to set before serving for the best presentation and texture.

Tips & Variations

For an extra burst of strawberry flavor, add a teaspoon of strawberry extract along with the vanilla.
If you prefer a smoother texture, gently fold the freeze-dried strawberries into the dough instead of crushing them.
Swap dark chocolate for white chocolate to create a different look and flavor contrast.
Chilling the dough for 30 minutes before baking can help the cookies keep their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep the chocolate topping intact, avoid stacking cookies on top of one another. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have higher moisture content and can alter the dough’s consistency, making it too wet. It’s best to use freeze-dried strawberries for the best texture and flavor without adding extra moisture.

What if I don’t have coconut oil or shortening for melting the chocolate?

You can melt chocolate chips on their own, but adding a small amount of coconut oil or shortening helps achieve a smoother, more manageable drizzle. Alternatively, a little vegetable oil can be used.

Chocolate Covered Strawberry Cookies Recipe

Print Recipe

★★★★★

4.9 from 143 reviews

Delight in the sweet and fruity flavors of these Chocolate Covered Strawberry Cookies, featuring a tender cookie base infused with strawberry jam and crushed freeze-dried strawberries, topped with a luscious drizzle of melted dark chocolate. Perfectly soft in the center with a hint of pink hue, these cookies are a charming treat for any occasion.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Wet Ingredients

3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
3 tbsp strawberry jam
2 tbsp freeze-dried strawberries, crushed
pink food coloring (optional)

Topping

1 cup dark or semi-sweet chocolate chips
1 tbsp coconut oil or shortening

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, approximately 3 minutes. This adds air to the dough for tender cookies.
Add Wet Ingredients: Beat in the egg and vanilla extract, followed by the strawberry jam, crushed freeze-dried strawberries, and pink food coloring if desired. Mix until fully incorporated for a beautifully flavored and tinted dough.
Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overworking the dough which could make cookies tough.
Shape Cookies: Scoop the dough into 1½-tablespoon portions. Roll each portion into a ball and arrange them 2 inches apart on the prepared baking sheets. Gently flatten each ball to help them bake evenly.
Bake: Place the baking sheets in the oven and bake for 10 to 12 minutes, or until the edges are set but the centers remain soft, ensuring a chewy texture.
Cool Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack before adding the chocolate topping.
Melt Chocolate: In a microwave-safe bowl, melt the dark or semi-sweet chocolate chips with coconut oil in 30-second increments, stirring between each until smooth and fully melted.
Drizzle Chocolate: Using a spoon or fork, drizzle the melted chocolate over the cooled cookies. Let the chocolate set completely before serving for a decadent finish.

Notes

Freeze-dried strawberries provide concentrated strawberry flavor without adding moisture; crushing them evenly distributes the flavor.
Pink food coloring is optional and purely for aesthetic appeal to enhance the strawberry theme.
Use high-quality dark or semi-sweet chocolate for the best flavor and smooth melt.
Make sure cookies are completely cooled before drizzling chocolate to prevent melting and sliding.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: chocolate covered strawberry cookies, strawberry cookies, chocolate drizzle cookies, baked strawberry cookies, strawberry jam cookies