Chocolate Covered Strawberry Cookies are a delightful treat that combines the sweet, fresh taste of strawberries with rich chocolate in every bite. These cookies are soft and chewy, with little bursts of real strawberry flavor and a smooth chocolate coating that makes them extra special.
I love making these cookies when I want something a bit different but still comforting. The mix of fruity and chocolaty notes always surprises people, and the cookies never last long when I bring them to gatherings. I find that using real strawberries or good-quality freeze-dried ones really brings out the best flavor.
My favorite way to enjoy these cookies is with a glass of cold milk or a warm cup of tea. They’re perfect for snacking or sharing with friends, and they add a nice touch of color and sweetness to any dessert plate. Plus, they’re a fun way to celebrate strawberry season or brighten up any day!
Key Ingredients & Substitutions
Fresh Strawberries: These add a juicy, sweet touch and a pop of color. If fresh strawberries aren’t in season, freeze-dried strawberries work great and won’t make the dough soggy.
Cocoa Powder: This gives the cookie its deep chocolate flavor. You can use Dutch-processed cocoa for a richer taste, or natural cocoa if you prefer a slightly tangier flavor.
Chocolate Chips: I like semi-sweet for balance. Dark chocolate chips or chunks add intensity, while milk chocolate keeps it sweeter.
Butter: Unsalted butter is best for controlling salt. If needed, swap with coconut oil for a dairy-free option, but expect a slight texture change.
How Can I Keep Strawberries from Making the Cookie Dough Too Wet?
Fresh strawberries have high moisture that can make dough soggy. Here’s how to manage that:
- Chop strawberries into small pieces to distribute moisture evenly.
- Pat them dry gently with a paper towel before adding to the dough.
- Fold them in last and mix gently to avoid releasing too much juice.
- If you want less moisture, use freeze-dried strawberries instead—they add flavor without extra juice.
These tips help keep your cookies soft and chewy without being soggy.
Equipment You’ll Need
- Mixing bowls – I use different sizes for mixing dry ingredients and creaming butter; they help keep everything organized.
- Whisk or electric mixer – makes blending the ingredients smooth and easy.
- Baking sheets – sturdy ones that prevent cookies from burning on the bottom.
- Parchment paper – keeps cookies from sticking and makes cleanup simpler.
- Cooling rack – helps cookies cool evenly without becoming soggy.
- Microwave-safe bowls – perfect for melting chocolates quickly and smoothly.
- Fork or dipping tools – useful for dipping cookies into melted chocolate for an even coating.
- Piping bag or plastic sandwich bag – for drizzling colored chocolate neatly.
Flavor Variations & Add-Ins
- Swap strawberries with raspberries or blueberries for different fruity pops — they add a nice tartness.
- Add chopped nuts like almonds or pistachios for extra crunch and flavor.
- Use dark chocolate or white chocolate instead of milk for a different chocolaty experience.
- Mix in a teaspoon of peppermint extract or orange zest for a fresh twist.
Chocolate Covered Strawberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped into small pieces
- 1/2 cup semi-sweet chocolate chips or chunks
For the Chocolate Coating and Decoration:
- 1/2 cup milk chocolate, for coating
- 1/4 cup white or pink-colored chocolate, for drizzling (white chocolate mixed with a few drops of strawberry extract or food coloring works well)
- 2 tbsp freeze-dried strawberry crumbles, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and cookies, plus 10-12 minutes baking time. Cooling and chocolate coating will take an additional 30-40 minutes, so plan for around 1 hour total from start to finish.
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy. Beat in the egg and vanilla extract until smooth. Gradually mix the dry ingredients into the wet until just combined. Gently fold in chopped strawberries and chocolate chips.
2. Bake the Cookies:
Scoop out about 1 to 1.5 tablespoons of dough per cookie and place them 2 inches apart on the baking sheets. Bake for 10-12 minutes until edges are set but centers remain slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
3. Decorate with Chocolate:
Melt the milk chocolate in a microwave-safe bowl in 20-second bursts, stirring between each until smooth. Dip the top half of each cookie into the melted chocolate, then place them back onto parchment paper. Melt the colored chocolate and drizzle it over the chocolate-coated cookies. While still wet, sprinkle freeze-dried strawberry crumbles on top. Allow the chocolate to set for about 30 minutes before serving.
Can I Use Frozen Strawberries Instead of Fresh?
Yes, but make sure to thaw and pat them dry thoroughly to remove excess moisture. Alternatively, using freeze-dried strawberries is a great way to avoid sogginess while keeping that strawberry flavor.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. To keep the chocolate coating from melting or sticking, separate layers with parchment paper.
Can I Make the Cookies Ahead of Time?
Absolutely! Bake the cookies and store them uncoated in an airtight container for up to 3 days. Coat them with chocolate and decorate just before serving for the best presentation.
What Can I Substitute for Milk Chocolate in the Coating?
You can use dark chocolate or white chocolate instead. Adjust the sweetness to your taste and melt carefully to avoid burning the chocolate.
