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.
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 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 to ensure even baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
