Hey y'all! If you're looking for a fun, decadent treat that combines two timeless favorites, these Chocolate Covered Strawberry Cookies are for you. Imagine the rich, gooey chocolate and fruity, fresh strawberry flavors in every bite—perfect for parties, Valentine's Day, or simply satisfying your sweet tooth any time. Grab your apron, because this crowd-pleaser is as easy as it is impressive. Let’s get cooking!

Why You'll Love This

Combines luscious chocolate and sweet strawberry—an irresistible duo!
Soft, chewy, and bursting with vibrant flavors in every bite.
Perfect for gifting, parties, or a cozy movie night at home.
Easy to make with simple, familiar ingredients—no fancy tools required.
Kid-friendly and ideal for baking with family.

Ingredients

1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
½ teaspoon strawberry extract (optional for flavors)
½ cup freeze-dried strawberries, roughly chopped
1 cup semisweet or dark chocolate chips
½ cup fresh strawberries, finely chopped (patted dry)
4 oz semisweet or dark chocolate (for dipping)
½ teaspoon coconut oil or vegetable oil (for chocolate coating)

Directions

Prepare the Cookie Dough

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar with a hand mixer for 2-3 minutes until light and fluffy.
Beat in the egg, vanilla extract, and strawberry extract (if using) until well combined.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined—don’t overmix!
Gently fold in freeze-dried strawberries, chocolate chips, and finely chopped fresh strawberries.

Shape & Bake the Cookies

Use a 1.5-inch cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Dip in Chocolate

Place the semisweet chocolate and coconut oil in a microwave-safe bowl. Melt in 20-second bursts, stirring between each, until smooth and glossy.
Dip half of each cooled cookie into the melted chocolate and gently shake off excess.
Place dipped cookies on a parchment-lined tray. Let stand until chocolate is set (speed this up in the fridge if desired).

Notes

Pat your fresh strawberries dry before mixing into the dough to prevent spreading or sogginess.
Use parchment paper for easy clean-up and to help cookies bake evenly.
Let cookies cool completely before dipping to prevent melting or cracking.

Variations

White Chocolate Drizzle: Instead of dipping, drizzle melted white chocolate over the baked cookies for extra flair.
Jam-Filled: Add 1 tablespoon of strawberry jam to the dough for a gooier center.
Gluten-Free: Substitute all-purpose flour with a measure-for-measure gluten-free baking blend.

Required Equipment

Baking sheet
Parchment paper
Mixing bowls
Hand mixer or stand mixer
Cookie scoop or spoon
Wire cooling rack

Storage Instructions

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze in a single layer for up to 2 months—thaw at room temperature before enjoying.

Serving Recommendations

Pair with a cold glass of milk or a warm mug of hot chocolate for the ultimate cozy treat.
Serve on a platter with fresh strawberries at parties or gatherings for a pretty presentation.
Package in a gift box lined with parchment for a homemade edible gift.

Pro Tips

For perfectly shaped cookies, chill the dough for 30 minutes before baking.
Use high-quality chocolate for melting—this gives a glossy, delicious finish.
Let cookies cool completely before dipping to ensure the chocolate coating sets smoothly.

FAQ

Can I skip the fresh strawberries?: Yes! You can use all freeze-dried strawberries or strawberry extract for flavor if preferred.
How do I keep cookies soft?: Store cookies in an airtight container with a slice of bread to help retain moisture.
Can I make the dough in advance?: Absolutely—chill the dough for up to 24 hours before baking for enhanced flavor and texture.