Imagine all the deliciousness of a chocolate-covered strawberry in a fudgy chocolate cookie, packed with freeze-dried strawberries and dipped in chocolate. It’s a treat you’ll fall in love with at first bite! They’re soft and chewy chocolate cookies filled with flavorful freeze-dried strawberries and chocolate chips.
Chocolate Covered Strawberry Cookies Ingredients
- Unsalted butter, at room temperature
- Light brown sugar
- Large egg, at room temperature
- Vanilla extract
- All-purpose flour
- Dutch-processed cocoa powder
- Baking soda
- Baking powder
- Salt
- Freeze dried strawberries
- Semisweet chocolate chips
- Semisweet chocolate chips (for the chocolate coating)
- Coconut oil (for the chocolate coating)
How To Make Chocolate Covered Strawberry Cookies
To start, preheat your oven to 350°F and prepare two baking sheets with parchment paper. Set them aside.
Beat the butter and brown sugar on medium-high speed in stand mixer until they are light and fluffy
After scraping down the sides and bottom of the bowl, add the egg and vanilla extract. Beat the mixture on medium-high speed until it becomes light and pale in color, which should take about 2 minutes. Remember to scrape down the bowl as needed during this process.
Add the all-purpose flour, cocoa powder, baking soda, baking powder, and salt to the mixture. Beat on low speed until just combined, ensuring no streaks of flour remain, which should take about 30 seconds. Then, add the freeze-dried strawberries and chocolate chips, and fold them in to combine.
Scoop out the cookie dough using a 1 ½ ounce cookie scoop or a large spoon, making balls that are about 3 tablespoons each. Put these dough balls on the baking sheets.Bake the cookies for 10 to 12 minutes.
After baking, allow the cookies to cool for approximately 15 minutes.
How To Make Coating
After the cookies have cooled, prepare the chocolate coating. In a small microwave-safe bowl, combine the chocolate chips and coconut oil.Microwave the mixture in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
After the cookies have cooled, dip the bottom of each cookie into the melted chocolate. Scrape off any extra chocolate before placing the cookie back on the parchment paper-lined baking sheet to let the chocolate set. Repeat this for all the cookies.
More Cookies
- Strawberry Crunch Cookies
- Strawberry Milkshake Cookies
- Butter Nut Cookies
- Strawberry Shortcake Sugar Cookies
Chocolate Covered Strawberry Cookies
Ingredients
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 large egg at room temperature (You can beat a large egg and use half of it)
- 1 tsp vanilla extract
- 5/8 cup all purpose flour
- 2 tbsps plus 2 teaspoons Dutch-processed cocoa powder
- 1/4 tsp baking soda
- 1/8 tsp baking powder
- 1/4 tsp salt
- 1/2 cup freeze dried strawberries
- 1/2 cup semisweet chocolate chips
For Coating
- 1/2 cup semisweet chocolate chips
- 1/2 tsp coconut oil
Instructions
- To start, preheat your oven to 350°F and prepare two baking sheets with parchment paper. Set them aside.
- Beat the butter and brown sugar on medium-high speed in stand mixer until they are light and fluffy.
- Add the egg and vanilla extract. Beat the mixture on medium-high speed until it becomes light and pale in color, which should take about 2 minutes.
- Add the all-purpose flour, cocoa powder, baking soda, baking powder, and salt to the mixture. Beat on low speed until just combined, ensuring no streaks of flour remain, which should take about 30 seconds. Then, add the freeze-dried strawberries and chocolate chips, and fold them in to combine.
- Scoop out the cookie dough using a 1 ½ ounce cookie scoop or a large spoon, making balls that are about 3 tablespoons each. Put these dough balls on the baking sheets.Bake the cookies for 10 to 12 minutes.
- After baking, allow the cookies to cool for approximately 15 minutes.
How To Make Coating
- After the cookies have cooled, prepare the chocolate coating. In a small microwave-safe bowl, combine the chocolate chips and coconut oil.Microwave the mixture in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
- After the cookies have cooled, dip the bottom of each cookie into the melted chocolate. Scrape off any extra chocolate before placing the cookie back on the parchment paper-lined baking sheet to let the chocolate set. Repeat this for all the cookies.