Chocolate Covered Strawberry Cookies are a delightful treat that brings together the sweetness of strawberries and the rich goodness of chocolate in every bite. These cookies have a soft, chewy texture with bursts of fruity flavor, all coated in a smooth layer of chocolate that makes them feel extra special.
I love making these cookies because they’re like a little piece of spring or Valentine’s Day any time of year. The chocolate coating adds a nice touch of indulgence without being too heavy, and the strawberry bits inside keep the cookies fresh and bright. I find that chilling the dough just a bit before baking really helps keep the strawberries intact and juicy.
These cookies are great for sharing with friends or as a sweet surprise in a lunchbox. I often like to serve them with a glass of cold milk or a cup of tea to bring out the strawberry and chocolate flavors even more. Whenever I bake these, they disappear fast – they’re just that good!
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt better. If you prefer, coconut oil can be swapped for a hint of tropical flavor, but the texture might be a bit different.
Freeze-Dried Strawberries: These add strawberry flavor without extra moisture. If you can’t find them, crushed strawberry candy or finely chopped dried strawberries work well too.
Fresh Strawberries: These give a lovely fresh touch on top. If fresh isn’t available, you can use thin slices of dried strawberries, but they won’t be juicier.
Cocoa Powder: Unsweetened cocoa adds rich chocolate taste. Dutch-process cocoa is a good alternative if you want a smoother, less acidic flavor.
Chocolate for Drizzling: I like semi-sweet chocolate, but you can use milk or dark chocolate depending on your sweetness preference. Melting chocolate chips or baking bars both work well.
How Can I Keep the Fresh Strawberries From Making the Cookies Soggy?
Fresh strawberries can add moisture, so it’s key to handle them right. Here’s how I do it:
- Slice strawberries thinly so they don’t release too much juice.
- Press them gently on top of the cookie dough before baking, instead of mixing them in.
- Bake the cookies until edges are set but centers are still soft—this helps keep moisture balanced.
- Cool cookies completely before adding the chocolate and strawberry drizzle to avoid melting and sogginess.
These steps keep the strawberries flavorful without making cookies too wet or fragile!
Equipment You’ll Need
- Mixing bowls – I use these to combine ingredients easily and keep everything tidy.
- Electric hand mixer or stand mixer – helps cream the butter and sugars smoothly.
- Measuring cups and spoons – accurate measurements make baking easier.
- Cookie scoop or tablespoon – ensures all cookies are same size for even baking.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup simple.
- Baking sheets – a sturdy, flat surface for baking your cookies evenly.
- Cooling rack – cools cookies quickly and keeps them crisp.
- Small spatula or spoon – for spreading and drizzling your chocolate and strawberry glaze.
- Microwave or double boiler – melts chocolate smoothly without burning.
Flavor Variations & Add-Ins
- Chocolate Chips or Chunks: Swap dark chocolate for milk or white chocolate for a sweeter flavor.
- Nuts: Add chopped almonds, walnuts, or pecans for a crunch and extra richness.
- Other Fruits: Mix in dried cherries or blueberries for more fruity fun.
- Spices: A pinch of cinnamon or a splash of peppermint extract can change the flavor profile for special occasions.
How to Make Chocolate Covered Strawberry Cookies?
Ingredients You’ll Need:
Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup dark chocolate chips or chunks
- 3/4 cup freeze-dried strawberries, roughly chopped (plus extra for topping)
Toppings and Glaze:
- 1/2 cup fresh strawberries, sliced (for topping)
- 1 cup semi-sweet or dark chocolate, melted (for drizzling)
- 1/4 cup powdered sugar
- 1-2 tablespoons strawberry syrup or strawberry puree (for drizzle)
- A pinch of sea salt flakes (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 10-12 minutes to bake, and another 30 minutes for the chocolate and glaze drizzle to set. In total, plan for around 1 hour from start to finish, including cooling time.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using an electric mixer. Beat in eggs one at a time, then add vanilla extract. In a separate bowl, sift together flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet until just combined. Fold in the dark chocolate chips and chopped freeze-dried strawberries.
3. Shape and Add Fresh Strawberries:
Scoop about 1.5 tablespoons of dough per cookie onto the baking sheets, spacing them about 2 inches apart. Slightly flatten each mound, then press 2-3 thin slices of fresh strawberry lightly on top of each cookie.
4. Bake and Cool:
Bake the cookies for 10-12 minutes until the edges are set but centers are still soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Prepare and Add Drizzles:
Mix powdered sugar with strawberry syrup or puree until smooth and drizzle-able. Using a spoon or piping bag, drizzle melted chocolate over each cookie in stripes, then add thinner lines of strawberry glaze over the chocolate. Garnish with crushed freeze-dried strawberries and a pinch of sea salt flakes if you like.
6. Set and Serve:
Let the drizzle set for about 30 minutes before serving to enjoy these delicious cookies at their best.
Can I Use Frozen Strawberries Instead of Fresh?
It’s best to use fresh strawberries for topping to avoid extra moisture that can make cookies soggy. If you only have frozen, thaw and pat them very dry before using, but be aware they may soften the cookies.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, keep them in the fridge for up to a week, but bring to room temperature before eating for best flavor.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours. When ready, scoop, top with fresh strawberries, and bake as usual. Chilling the dough can help enhance the flavors and keep the cookies chewy.
What If I Don’t Have Freeze-Dried Strawberries?
You can skip freeze-dried strawberries or substitute with finely chopped dried strawberries or strawberry candy pieces. Just avoid fresh strawberries in the dough to prevent excess moisture.