Introduction

These Chocolate Covered Strawberry Cookies are a delightful treat combining the sweet tang of strawberries with rich chocolate. Soft and tender with a hint of berry flavor, they make a perfect dessert or snack for any occasion.

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 your oven to 350°F and line baking sheets with parchment paper.
Step 2: In a bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
Step 3: In a separate large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
Step 4: Beat in the egg, vanilla extract, strawberry jam, crushed freeze-dried strawberries, and pink food coloring if using, mixing until fully incorporated.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Step 6: Scoop the dough into 1½-tablespoon portions, roll each into a ball, and place them about 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly.
Step 7: Bake for 10 to 12 minutes, or until the edges are set but the centers still feel soft. Remove from the oven and let the cookies cool completely on the baking sheet.
Step 8: Melt the chocolate chips and coconut oil together in the microwave, heating in 30-second intervals and stirring between until smooth.
Step 9: Drizzle the melted chocolate over the cooled cookies. Allow the chocolate to set before serving to enjoy the perfect texture balance.

Tips & Variations

For a stronger strawberry flavor, add a teaspoon of strawberry extract along with the vanilla.
Use white chocolate instead of dark or semi-sweet chocolate for a different twist.
If you don’t have freeze-dried strawberries, you can increase the strawberry jam by an extra tablespoon for added fruitiness.
Pink food coloring is optional but adds a lovely strawberry-inspired color to the dough.

Storage

Store your cookies in an airtight container at room temperature for up to 4 days. To keep the chocolate topping intact, avoid refrigerating. If you refrigerate, let the cookies come to room temperature before serving. You can also freeze the baked cookies for up to 2 months; thaw completely before drizzling with chocolate or chocolate coating after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that can affect the cookie dough’s consistency, so freeze-dried strawberries are recommended for the best texture and flavor balance. If using fresh strawberries, reduce other liquids and be prepared for softer cookies.

What is the purpose of coconut oil in the chocolate coating?

Coconut oil helps thin the melted chocolate, making it easier to drizzle and creating a smooth, glossy finish. It also helps the chocolate harden nicely once cooled.

Chocolate Covered Strawberry Cookies Recipe

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★★★★★

4.4 from 54 reviews

Delight in these decadent Chocolate Covered Strawberry Cookies, featuring a tender vanilla-strawberry dough infused with freeze-dried strawberries and strawberry jam, finished with a luscious drizzle of melted dark chocolate. Perfectly soft with a subtle fruity twist, these cookies are a beautiful treat for any occasion.

Author: Maya
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 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)

Chocolate Drizzle

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 ensure the cookies do not stick and bake evenly.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set aside for later.
Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter with granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes.
Add Wet Flavorings: Beat in the egg, vanilla extract, strawberry jam, and crushed freeze-dried strawberries into the creamed butter and sugar mixture. Add a few drops of pink food coloring if you wish to enhance the strawberry color.
Combine Dough: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough.
Shape Cookies: Using a cookie scoop or tablespoon, portion out approximately 1½ tablespoons of dough per cookie. Roll into balls and place them 2 inches apart on the prepared baking sheets. Gently flatten each cookie ball to encourage even baking.
Bake: Bake the cookies in the preheated oven for 10–12 minutes or until the edges are set but the centers remain soft. The cookies will firm up as they cool.
Cool: Allow the cookies to cool completely on the baking sheets or transfer to a wire rack before applying the chocolate drizzle.
Prepare Chocolate Drizzle: Melt the chocolate chips with the coconut oil or shortening in the microwave in 30-second intervals, stirring between each until smooth and fully melted.
Drizzle Chocolate: Use a spoon or fork to drizzle the melted chocolate over the cooled cookies. Let the chocolate set completely before serving for the best texture and presentation.

Notes

If you prefer a stronger strawberry flavor, you can gently fold in additional freeze-dried strawberry pieces into the dough before baking.
Pink food coloring is optional and mainly for enhancing the color but does not affect flavor.
For a richer chocolate coating, use high-quality dark chocolate chips.
Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
To keep the chocolate drizzle glossy, avoid refrigerating cookies after the chocolate has set unless necessary.

Keywords: chocolate covered strawberry cookies, strawberry cookies, chocolate drizzle cookies, fruit flavored cookies, easy baked cookies