Chocolate Covered Strawberry Cookies Recipe

Introduction

Chocolate Covered Strawberry Cookies combine the sweet, fruity flavor of strawberries with rich chocolate in a delightful, soft cookie. These treats are perfect for springtime gatherings or whenever you crave a bit of fruity indulgence.

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

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
3. Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Step 4: Beat in the egg, vanilla extract, strawberry jam, crushed freeze-dried strawberries, and pink food coloring if using, mixing well.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
6. Step 6: Scoop the dough into 1½-tablespoon portions, roll each into a ball, and place them 2 inches apart on the prepared baking sheets. Gently flatten each ball.
7. Step 7: Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft. Remove from oven and let cookies cool completely on the baking sheets.
8. Step 8: Melt the chocolate chips and coconut oil together in the microwave, heating in 30-second intervals and stirring until smooth.
9. Step 9: Drizzle the melted chocolate over the cooled cookies and allow the chocolate to set before serving.

Tips & Variations

• For extra strawberry flavor, try folding in small chunks of fresh strawberries into the dough before baking.
• If you prefer a sweeter chocolate, opt for milk chocolate chips instead of dark or semi-sweet.
• Use pink food coloring sparingly to give the cookies a soft blush without overpowering their natural strawberry taste.
• Freeze-dried strawberries add texture and concentrated flavor; grind them finely to avoid chunks.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. When reheating, let the cookies come to room temperature and avoid microwaving to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have a higher moisture content and may affect the dough’s texture. If using fresh, chop them finely and reduce other liquids slightly to compensate.

How do I prevent the chocolate drizzle from melting the cookies?

Make sure the cookies are completely cooled before adding the chocolate drizzle. Allow the chocolate to set at room temperature or in the refrigerator for a firmer finish.

Chocolate Covered Strawberry Cookies Recipe

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★★★★★

4.4 from 61 reviews

• Author: Ella
• Total Time: 30 minutes
• Yield: About 24 cookies 1x

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Description

Delight in these Chocolate Covered Strawberry Cookies, featuring a tender, buttery base infused with sweet strawberry jam and freeze-dried strawberries. Each cookie is topped with a smooth drizzle of rich dark chocolate, combining fruity and chocolatey flavors in every bite. Perfect for a special treat or an impressive dessert at gatherings.

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Ingredients

Scale 1x2x3x

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 Topping

• 1 cup dark or semi-sweet chocolate chips
• 1 tbsp coconut oil or shortening

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and to ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.
3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 3 minutes. This step is important for creating a tender cookie texture.
4. Incorporate Wet Flavorings: Add the egg, vanilla extract, strawberry jam, crushed freeze-dried strawberries, and pink food coloring if using, to the creamed butter and sugar. Beat until well combined to infuse the batter with strawberry flavor and a lovely color.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently just until the dough comes together, taking care not to overmix to keep the cookies tender.
6. Form Cookies: Using a 1½-tablespoon scoop or spoon, portion the dough into balls. Roll them lightly if needed, then place on the prepared baking sheets spaced about 2 inches apart. Gently flatten the dough balls to allow even baking.
7. Bake: Bake in the preheated oven for 10 to 12 minutes, until the edges are set but the centers remain soft and slightly underbaked. This ensures chewy cookies with soft centers.
8. Cool: Remove from the oven and allow the cookies to cool completely on the baking sheets. Cooling is essential to prevent breakage when adding the chocolate topping.
9. Melt Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil or shortening. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
10. Decorate Cookies: Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag. Let the chocolate set completely at room temperature before serving for a beautiful glossy finish.

Notes

• If you want more intense strawberry flavor, increase freeze-dried strawberries to 3 tablespoons.
• Pink food coloring is optional but adds a lovely visual appeal to the cookies.
• Use dark chocolate for a richer contrast, or semi-sweet for a sweeter finish.
• Cookies can be stored in an airtight container at room temperature for up to 5 days.
• Ensure cookies are completely cool before adding chocolate to prevent melting and smudging.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Covered Strawberry Cookies, Strawberry Cookies, Chocolate Drizzle Cookies, Fruit Cookies, Holiday Cookies, Sweet Treats