Chocolate Covered Strawberry Cookies Recipe
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.
- 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
