Chocolate Covered Strawberry Cookies Recipe
Delight in these scrumptious Chocolate Covered Strawberry Cookies, featuring a tender cookie base infused with strawberry jam and crushed freeze-dried strawberries, all topped with a luscious dark chocolate drizzle. Perfect for berry and chocolate lovers craving a sweet, homemade treat combining fruity freshness with rich chocolate indulgence.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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)
Toppings
- 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 bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. This ensures even distribution of leavening agents and seasoning.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, which should take about 3 minutes. This incorporates air for a tender cookie.
- Add Wet Flavors: Beat in the egg, vanilla extract, strawberry jam, crushed freeze-dried strawberries, and pink food coloring if using. Mix until smooth and uniform in color and texture.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Form and Flatten Cookies: Using a tablespoon or cookie scoop, portion out 1½-tablespoon portions of dough, roll each into a ball, and place them 2 inches apart on the prepared baking sheets. Gently flatten each ball to form cookie shapes.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are set but the centers remain soft. Remove from oven and let the cookies cool completely on the baking sheets to firm up.
- Melt Chocolate Topping: In a microwave-safe bowl, combine the dark or semi-sweet chocolate chips with the coconut oil or shortening. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted.
- Decorate Cookies: Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag. Allow the chocolate to set completely at room temperature or in the refrigerator before serving to achieve a perfect chocolate coating.
Notes
- For extra strawberry flavor, consider adding a small dollop of strawberry jam on top before drizzling chocolate.
- If you prefer a stronger chocolate taste, use semi-sweet or bittersweet chocolate chips instead of dark chocolate.
- Freeze-dried strawberries add great texture and flavor without adding moisture; avoid using fresh strawberries in the dough.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
Keywords: chocolate covered cookies, strawberry cookies, chocolate strawberry dessert, homemade cookies, berry cookies, chocolate drizzle
