Chocolate Covered Strawberry Cookies Recipe

If you’re a fan of chocolate and strawberries, but you haven’t tried combining them in a cookie, trust me—you’re in for a treat. This Chocolate Covered Strawberry Cookies Recipe is honestly one of my favorites to bake when I want something a little special but still easy enough for an afternoon in the kitchen. The rich cocoa cookie base studded with tangy freeze-dried strawberry pieces, finished off with a smooth chocolate coating, is just an irresistible combo. Keep reading, because this recipe is fan-freaking-tastic and I’m sharing all my tips so you nail it perfectly every time.

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Ingredients You’ll Need

Each ingredient in this Chocolate Covered Strawberry Cookies Recipe is chosen to build the perfect cookie: tender and chocolatey with bursts of strawberry goodness. I always use good quality Dutch-processed cocoa and freeze-dried strawberries for maximum flavor impact—fresh strawberries just won’t hold up the same in the dough!

• Unsalted butter: Room temperature butter helps with the creamy texture when creamed with the sugar.
• Light brown sugar: Adds moisture and a slight caramel note that pairs beautifully with strawberries.
• Egg: At room temperature for even mixing and to get that tender crumb.
• Vanilla extract: Enhances the overall sweetness and rounds out flavors.
• All-purpose flour: The sturdy base for the cookie structure.
• Dutch-processed cocoa powder: Gives the rich chocolate flavor a smooth, deep taste without acidity.
• Baking soda and baking powder: Work together to help the cookies rise and stay soft but not cakey.
• Salt: Balances sweetness and intensifies flavors.
• Freeze-dried strawberries: The star of the show—intense strawberry flavor with a light, crunchy texture.
• Semisweet chocolate chips: Folded into the dough for melty bits of chocolate inside the cookie.
• For the chocolate coating – semisweet chocolate chips and coconut oil: The coconut oil smooths out the melted chocolate making it perfect for dipping and drizzling.

Variations

I love how flexible this Chocolate Covered Strawberry Cookies Recipe is. Feel free to make it your own depending on what you’ve got, or the occasion. I’ve tried a few variations myself, and I encourage you to experiment too!

• Substitute freeze-dried raspberries: I swapped in raspberries once, and the cookies still had that amazing fruity pop, just with a different berry twist.
• Use white chocolate for coating: This changes the flavor profile to something sweeter and creamier—perfect if you want a lighter finish.
• Make it vegan: Try a plant-based butter and egg substitute—though I recommend keeping the chocolate coating simple with dairy-free chocolate chips.
• Add chopped nuts: For a little crunch boost, toasted almonds or pistachios work beautifully here.

How to Make Chocolate Covered Strawberry Cookies Recipe

Step 1: Cream your butter and sugar

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper — this keeps your cookies from sticking and makes cleanup a breeze. In your stand mixer fitted with the paddle attachment, I like beating the room temperature butter and brown sugar at medium-high speed until it’s light and fluffy, about 2 minutes. You’ll see the color lighten quite a bit, which is a telltale sign you’re on the right track. Scrape down the sides with a spatula so everything is mixed evenly.

Step 2: Add egg and vanilla

Next, add your egg and vanilla extract. Beat again on medium-high speed for about 2 minutes. The batter will look pale and airy, which is key for that tender yet chewy texture once baked. If you don’t get it light here, the cookies can end up too dense.

Step 3: Incorporate dry ingredients and mix ins

On low speed, add in the flour, cocoa powder, baking soda, baking powder, and salt. Mix just until you see no streaks of flour — about 30 seconds or so. Don’t overmix; that can make your cookies tough. Then fold in the freeze-dried strawberries and semisweet chocolate chips by hand. These freeze-dried berries are like little flavor bombs that keep their crunch during baking.

Step 4: Scoop and bake

I use a 1 ½ ounce cookie scoop for portioning because it ensures evenly-sized cookies that bake uniformly. If you don’t have a scoop, just use a large spoon—the dough ball should be about 3 tablespoons. Place them on your lined baking sheets spaced about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, until the cookies puff and the edges are firm but the center stays slightly gooey. You don’t want them too firm or dry. Once done, let them cool on the sheet for about 15 minutes before moving to chocolate coating.

Step 5: Melt chocolate and coat cookies

For the chocolate coating, melt your semisweet chocolate chips with coconut oil in 30 second increments in the microwave, stirring well between each until perfectly smooth. The coconut oil really helps the chocolate stay shiny and dip-friendly. Dip the bottom of each cooled cookie into the melted chocolate, scrape off excess, and place them on parchment paper. If you like, drizzle the remaining chocolate over the tops of the cookies with a spoon for added flair. Let them sit for at least 30 minutes, or until the chocolate is set before serving. This step gives the cookies a bakery-worthy finish that’s hard to beat.

How to Serve Chocolate Covered Strawberry Cookies Recipe

Garnishes

I like to keep the garnishes simple because the cookies are already packed with flavor. A light dusting of powdered sugar or even a sprinkle of finely chopped freeze-dried strawberries over the chocolate drizzle adds a pretty pop and a bit of texture contrast. Sometimes, I decorate the plate with fresh strawberry slices for extra freshness when serving.

Side Dishes

These cookies are perfect alongside a cup of rich coffee, or a creamy hot chocolate to amp up the chocolate-strawberry vibe. For a festive brunch, I’ve paired them with whipped cream-topped fruit salad or even a simple scoop of vanilla ice cream to amp up the indulgence.

Creative Ways to Present

For special occasions, I sometimes arrange these cookies on a tiered dessert stand with extra whole freeze-dried strawberries or fresh mint leaves around for color. Another fun idea is to individually wrap each cookie in cellophane with a red ribbon—makes for a lovely homemade gift that feels fancy but is so easy to put together.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover cookies in an airtight container at room temperature for up to 3 days. The chocolate coating stays firm without becoming sticky, and the cookies maintain their soft center. If your kitchen is warm, a cool spot or fridge is fine—just bring them back to room temp before eating for best flavor.

Freezing

These cookies freeze wonderfully! After baking and coating, place them on a tray to freeze individually until solid, then transfer to a sealed freezer bag or container. They keep well for up to 2 months. When you want a treat, just thaw at room temperature—no microwave necessary!

Reheating

If you want them a bit warm, I heat gently in a low 275°F oven for 5 minutes to keep the gooey texture without melting the chocolate coating completely. I avoid microwaving because it can make the chocolate coating melt unevenly and the cookie too soft.

FAQs

Final Thoughts

This Chocolate Covered Strawberry Cookies Recipe holds a special place in my kitchen because it combines nostalgic flavors with a grown-up twist, and it’s always a hit whether I bake it for family or friends. I love that it’s pretty straightforward, yet the final result feels indulgent and a little fancy. If you’re ready to wow yourself and everyone around you, grab those freeze-dried strawberries and let’s bake these up together—you’ll enjoy every bite, guaranteed.

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