I love the bright idea of turning chocolate-dipped strawberries into a cookie — it makes a familiar flavor portable and fun. This version balances soft, buttery cookie dough with fresh strawberry pieces and a glossy chocolate coat, and in testing I found it holds its shape well while staying tender. If you like chocolate-and-fruit desserts, you might also enjoy my twist on chocolate-covered strawberry pie.
Why Make This Recipe
- Flavor contrast: sweet chocolate, tart strawberries, and a buttery cookie base make every bite interesting.
- Great for occasions: they look festive for Valentine’s Day, bridal showers, or packed lunches.
- Texture balance: the cookies stay soft inside with a crisp chocolate shell when cooled properly.
- Convenience: you can bake the cookies ahead and dip them the day you plan to serve.
Personal note: I love this recipe because the strawberries brighten the cookie without making the dough soggy, a discovery that came after I switched to quick-drying freeze-dried strawberry pieces in the dough and fresh or lightly-dried strawberries for topping. Also, if you want a layered berry-chocolate dessert, try a simple chocolate-covered strawberry poke cake for larger gatherings.
Recipe Overview
Prep time: 20 minutes (plus 30–60 minutes chill)
Cook time: 10–12 minutes per batch at 350°F (175°C)
Total time: 1 hour including chilling and cooling time
Servings: about 24 cookies (1-inch scoops)
Difficulty: Easy–Medium — basic creaming and dipping skills needed
Method: Cream butter and sugars, fold in dry ingredients and chopped/crumbled strawberry, scoop and chill dough, bake briefly until edges set, cool, then dip in melted chocolate or pipe a chocolate drizzle.
My Experience Making This Recipe
I tested this recipe across three batches to get the texture right and found chilling the dough 45 minutes reduced spreading dramatically. I also learned that using a cool, fully set chocolate coating gives the best snap without cracking the cookie.
How to Make Chocolate Covered Strawberry Cookies
Start by creaming 115 g (1/2 cup) unsalted butter with 150 g (3/4 cup) granulated sugar and 100 g (1/2 cup) brown sugar until light, about 3 minutes. Mix in 1 large egg and 1 tsp vanilla, then fold in 250 g (2 cups) all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, and 40–50 g (1/3 cup) freeze-dried strawberry powder or finely chopped freeze-dried strawberries. Scoop 1-inch dough balls, chill 45 minutes, bake at 350°F (175°C) for 10–12 minutes, cool on a rack, then dip or drizzle with tempered or melted chocolate (melt to about 110°F/43°C and cool slightly before dipping).
Expert Tips for Success
- Creaming tip: beat butter and sugar until visibly lighter in color and airy — about 2–3 minutes — to trap air that yields a lighter cookie. Use a stand mixer or hand mixer for even results.
- Flour measuring: spoon flour into the cup and level it, or weigh 250 g for accuracy; too much flour makes dry cookies.
- Chilling is crucial: chill dough 30–60 minutes to control spread; if your kitchen is warm, chill the baking sheet too.
- Chocolate handling: melt chocolate gently over a double boiler or in 20–30 second bursts in the microwave, stirring between bursts to 110°F/43°C, then let it cool slightly to 95°F/35°C before dipping for a glossy finish. If you like nutty depth, try browning the butter first — the technique that lifts these brown butter chocolate chip cookies works well here, adding caramel notes to the dough.
- Equipment: use a silicone baking mat or parchment for even baking, a small scoop (1 inch) for uniform cookies, and a wire rack for draining excess chocolate.
How to Serve Chocolate Covered Strawberry Cookies
Serve them at room temperature on a platter with fresh berries and a dusting of powdered sugar for a pretty presentation. Pair with espresso, rosé, or a light sparkling wine for adult gatherings. For kids’ parties, arrange cookies in heart shapes or stack them as dessert sandwiches with strawberry buttercream.
Storage and Reheating Guide
Store cookies in an airtight container at room temperature for up to 3 days; place parchment between layers to protect the chocolate. Refrigerate for up to 1 week if your house is hot, but note refrigeration can dull the chocolate sheen. Freeze baked, un-dipped cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months; thaw at room temperature and dip in chocolate after thawing for best texture. To freshen chilled cookies, warm them in a 300°F (150°C) oven for 3–4 minutes; avoid higher temps that melt the chocolate coating.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend (weigh about 250 g) and add 1/4 tsp xanthan gum if your blend lacks it.
- Dairy-free/vegan: use 1/2 cup vegan butter, an egg replacer (flax egg: 1 tbsp ground flax + 3 tbsp water), and dairy-free chocolate for dipping.
- Intense berry: replace freeze-dried strawberry powder with 2 tbsp freeze-dried raspberry powder for a tangy twist or try this brown-butter-raspberry approach in brown butter raspberry chocolate chip cookies for inspiration on flavor pairing.
- Nutty crunch: fold in 60 g (1/2 cup) chopped toasted almonds or pistachios for texture and flavor contrast.
Nutritional Highlights
These cookies provide a small fruit boost from strawberries and antioxidants if you use dark chocolate (70% cocoa). Typical cookie calories run around 140–180 kcal each depending on size and chocolate coverage, so consider portioning for guests. Allergens: contains gluten, eggs, and dairy unless swapped in variations; nuts may be included per recipe change.
Troubleshooting Common Issues
Problem: cookies spread too thin — solution: chill dough 45–60 minutes, reduce oven temperature by 10°F if your oven runs hot, and check your baking soda measurement.
Problem: chocolate is dull or has white streaks (bloom) — solution: avoid sudden temperature changes and use tempered chocolate or add 1 tsp neutral oil per 100 g chocolate to smooth appearance.
Problem: dough is dry or crumbly — solution: add 1–2 tsp milk or a tablespoon of melted butter, mix briefly, and chill before scooping to hydrate evenly.
Frequently Asked Questions
Q: Can I use fresh strawberries in the cookie dough?
A: Fresh strawberries add moisture and can make the dough too wet unless reduced. If using fresh, finely dice, pat dry, and either cook down to a jam consistency and cool or reduce the fresh amount to 2–3 tablespoons. Freeze-dried strawberry pieces or powder are more reliable for texture.
Q: Do I need to temper the chocolate for dipping?
A: Tempering gives the best glossy, snap finish, but it’s not mandatory. For quick results, melt chocolate slowly and cool slightly before dipping; add 1 tsp of coconut oil or shortening per 100 g chocolate to help it set with a firmer surface.
Q: How do I prevent the chocolate from cracking on the cookie?
A: Let cookies cool completely to room temperature before dipping, and avoid over-thick chocolate layers. After dipping, set them at room temperature on a rack; refrigerating too quickly can cause contraction and cracking.
Q: Can I make the cookie dough ahead of time?
A: Yes — shape dough into balls, freeze them in a single layer for an hour, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1–2 extra minutes to the bake time, then cool and dip in chocolate as usual.
Chocolate Covered Strawberry Cookies
- Total Time: 60 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies combining buttery dough with fresh strawberries and a glossy chocolate coat, perfect for any occasion.
Ingredients
- 115 g (1/2 cup) unsalted butter
- 150 g (3/4 cup) granulated sugar
- 100 g (1/2 cup) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 250 g (2 cups) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 40–50 g (1/3 cup) freeze-dried strawberry powder or finely chopped freeze-dried strawberries
- Chocolate for dipping
Instructions
- Cream together unsalted butter, granulated sugar, and brown sugar until light, about 3 minutes.
- Mix in egg and vanilla extract until combined.
- Fold in all-purpose flour, baking soda, salt, and freeze-dried strawberry powder.
- Scoop 1-inch dough balls and chill for 45 minutes.
- Preheat oven to 350°F (175°C) and bake cookies for 10–12 minutes until edges are set.
- Cool cookies on a wire rack.
- Dip or drizzle cooled cookies with tempered or melted chocolate.
Notes
Chilling the dough helps control spread; ensure chocolate is tempered for the best finish.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg