Craving a delightful treat but short on time? These Chocolate Covered Strawberry Cookies are your answer. Imagine biting into a chewy cookie bursting with fresh strawberry flavor, enrobed in rich dark chocolate. They're quick to make, surprisingly healthier than traditional cookies, and explode with irresistible flavor. These are my go-to when I need a little something sweet without the guilt or the fuss!
Why You Will Love This Recipe
My grandmother, a fantastic baker, always made strawberry desserts in the summer. While her strawberry shortcake was legendary (and a whole afternoon affair!), these Chocolate Covered Strawberry Cookies remind me of her, but in a quick, modern way. They capture that beautiful strawberry flavor and the joy of sharing a treat, all without spending hours in the kitchen. It's a little piece of my past, baked into a delicious present.
Ingredients
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup freeze-dried strawberries, pulsed into a powder
- 1/2 cup fresh strawberries, finely diced
For the Chocolate Coating:
- 8 ounces dark chocolate, chopped
- 1 tablespoon coconut oil (optional, for smoother melting)
- Sprinkles or additional freeze-dried strawberries (for garnish)
Step-by-Step Instructions for Making the Recipe
- Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and strawberry powder. Set aside.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in Strawberries: Gently fold in the diced fresh strawberries.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Melt Chocolate: While the cookies are cooling, melt the chocolate and coconut oil (if using) in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Dip and Decorate: Dip each cookie halfway into the melted chocolate. Place back on the parchment paper. Immediately sprinkle with sprinkles or additional freeze-dried strawberry powder.
- Set and Enjoy: Let the Chocolate Covered Strawberry Cookies stand until the chocolate is set. Enjoy!
Chocolate Covered Strawberry Cookies
Chewy cookies bursting with fresh strawberry flavor, enrobed in rich dark chocolate. Quick to make and surprisingly healthier than traditional cookies.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and strawberry powder. Set aside.1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup freeze-dried strawberries, pulsed into a powder
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar
- Beat in the egg and vanilla extract until well combined.1 large egg, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup freeze-dried strawberries, pulsed into a powder, 1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract
- Gently fold in the diced fresh strawberries.1/2 cup fresh strawberries, finely diced
- Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, melt the chocolate and coconut oil (if using) in a double boiler or microwave in 30-second intervals, stirring until smooth.8 ounces dark chocolate, chopped, 1 tablespoon coconut oil
- Dip each cookie halfway into the melted chocolate. Place back on the parchment paper. Immediately sprinkle with sprinkles or additional freeze-dried strawberry powder.8 ounces dark chocolate, chopped, sprinkles or additional freeze-dried strawberries
- Let the Chocolate Covered Strawberry Cookies stand until the chocolate is set. Enjoy!