Chocolate Covered Strawberry Cookies are a delightful treat that bring together the sweet, juicy flavor of strawberries with rich, melty chocolate all nestled in a soft cookie. These cookies have a lovely balance of fruity freshness and chocolaty goodness that feels just right every time.
I love making these cookies when I want something a little special but still easy to enjoy. The way the chocolate coats the strawberry bits inside the cookie makes each bite a little surprise, and I find myself reaching for just one more. Plus, they don’t take forever to bake, so you get to enjoy them sooner!
These cookies are perfect for sharing at a casual get-together or even just pairing with a glass of cold milk at home. I always find they bring smiles and maybe a few happy “mmm’s” around the table. If you like fruit and chocolate together, this recipe is definitely going to be a new favorite.
Key Ingredients & Substitutions
Unsalted Butter: This helps give the cookies a rich, tender texture. If you only have salted butter, reduce or skip extra salt in the recipe.
Freeze-Dried Strawberries: These add a crunchy, intense strawberry flavor without moisture. If you can’t find them, crushed freeze-dried raspberries or dried strawberry pieces work well, but fresh strawberries aren’t ideal here because they add too much moisture.
Cocoa Powder: Unsweetened cocoa powder gives the cookies their deep chocolate flavor. Dutch-processed cocoa works too, but natural cocoa has a sharper taste.
Chocolate Chips: Use good-quality semisweet or dark chocolate chips for the cookie dough. I prefer dark for a richer taste that balances the strawberries.
White Chocolate & Semisweet Chocolate (for drizzling): These create a pretty finish and extra flavor layers. If you want, swap the white chocolate with a yogurt or vanilla glaze for a lighter touch.
How Do You Keep Freeze-Dried Strawberries Crunchy in Cookies?
Freeze-dried strawberries are delicate and can get soggy from moisture in the dough or while baking. Here’s how to keep them crunchy:
- Gently fold the strawberries in at the last step before baking, so they’re evenly distributed but not crushed.
- Avoid over-mixing to prevent breaking the berries.
- Freeze-dried fruit works best because it has almost no moisture to release during baking.
- If they lose some crunch after baking, adding a few pieces as a garnish on top (before the chocolate sets) brings back that fresh crunch you want.
This keeps your cookies both soft and packed with bursts of strawberry flavor and texture. I always look forward to that little surprise inside!
Equipment You’ll Need
- Mixing bowls – I use these to mix the dough and melt chocolate easily.
- Electric hand mixer or stand mixer – speeds up creaming butter and sugars, making the process smoother.
- Measuring cups and spoons – helps get the ingredients just right.
- Silicone spatula – great for folding in strawberries and chocolate without breaking the ingredients.
- Baking sheets – need at least two for baking multiple batches at once.
- Parchment paper or silicone baking mats – prevents sticking and makes clean-up easier.
- Double boiler or microwave-safe bowl – to melt chocolate smoothly for dipping and drizzling.
- Cooling rack – allows cookies to cool evenly and helps set the chocolate coating.
Flavor Variations & Add-Ins
- Swap strawberries for dried cherries or cranberries for a tart twist that pairs nicely with dark chocolate.
- Add chopped nuts like almonds or pistachios for extra crunch and flavor.
- Mix in a teaspoon of peppermint extract into the dough or melted chocolate for a minty version.
- Include a sprinkle of sea salt on top of the chocolate coating for a sweet-salty combo that’s irresistible.
Chocolate Covered Strawberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark or semisweet chocolate chips
- 1/2 cup freeze-dried strawberries, roughly chopped
For Decoration:
- 1/2 cup semisweet chocolate, melted (for dipping and drizzling)
- 1/4 cup white chocolate, melted (for drizzling)
- Extra freeze-dried strawberries, crushed (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 10-12 minutes to bake. Cooling and decorating will take an extra 30 minutes as the chocolate sets, making the total time about 1 hour from start to finish.
Step-by-Step Instructions:
1. Preparing the Cookie Dough:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream the softened butter with both sugars until fluffy and light. Next, beat in the eggs one at a time, then stir in vanilla extract. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Finally, fold in chocolate chips and chopped freeze-dried strawberries gently.
2. Baking the Cookies:
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10 to 12 minutes, until cookie edges are set but centers still feel soft. Remove from oven and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
3. Decorating and Adding the Chocolate Coating:
Once cookies are cool, dip half of each cookie into melted semisweet chocolate, letting the excess drip off. Place them back on parchment paper. Drizzle melted white chocolate and extra melted semisweet chocolate over the cookies to create a pretty design. While the chocolate is still wet, sprinkle with crushed freeze-dried strawberries for a lovely finish. Allow the chocolate to harden fully at room temperature or chill briefly in the fridge before serving.
Can I Use Fresh Strawberries Instead of Freeze-Dried?
It’s best to use freeze-dried strawberries because they won’t release moisture into the dough. Fresh strawberries can make the cookies soggy and affect baking.
How Should I Store These Cookies?
Store cookies in an airtight container at room temperature for up to 3 days. To keep the chocolate from melting or sticking, separate layers with parchment paper.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 2 days before baking. Let it come to room temperature for about 10 minutes before scooping and baking as usual.
What If I Don’t Have White Chocolate for Drizzling?
No worries! You can skip the white chocolate or substitute it with a simple powdered sugar glaze for a different but delicious finish.
