Chocolate Covered Strawberry Cookies Recipe
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.
- 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
