These Chocolate Covered Strawberry Cookies are a sweet treat that combines two favorites! With soft, chewy cookies packed with strawberries and topped with rich chocolate, they are simply irresistible.
Who can say no to strawberries and chocolate in cookie form? I love making these for a snack, or just to impress my friends. They disappear faster than I can bake them! 🍪🍓
Key Ingredients & Substitutions
Butter: Unsalted butter is ideal for controlling salt levels in cookies. If you need a dairy-free option, try using coconut oil or a plant-based butter substitute.
Granulated and Brown Sugar: Both sugars add sweetness, but brown sugar gives cookies a chewier texture. You can replace brown sugar with coconut sugar for a less processed alternative.
Fresh Strawberries: Fresh strawberries add flavor and moisture. If strawberries aren’t in season, you can use freeze-dried strawberries, but chop them finely before mixing them into the dough.
Cocoa Powder: Use unsweetened cocoa powder for that rich chocolate base. For a sweeter taste, you can use Dutch-processed cocoa powder, but it will slightly alter the color.
Chocolate Chips: I prefer semisweet chocolate chips, but you can use dark chocolate for a richer flavor or white chocolate for a different twist.
How Can I Achieve Perfect Cookie Texture?
Getting the right cookie texture is all about balancing ingredients and baking time. Here are the steps to ensure soft, chewy cookies:
- Don’t overmix the dough; this keeps cookies tender.
- Remove cookies from the oven when they are slightly underbaked. They will continue to firm up as they cool.
- Let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Following these tips will help you bake cookies that have a soft center with slightly crisp edges, making them utterly delicious!
How to Make Chocolate Covered Strawberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder, unsweetened
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup fresh strawberries, finely chopped (plus extra for topping)
For the Strawberry Glaze:
- 1 cup powdered sugar
- 1-2 tbsp strawberry puree or strawberry juice (for pink glaze)
For the Chocolate Drizzle:
- 1 cup semisweet or dark chocolate chips or chunks
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and about 10-12 minutes for baking. Remember to set aside additional time for cooling and letting everything set, so in total, plan for around 1 hour before serving those delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Keep mixing until the mixture is light and fluffy—this usually takes a few minutes. Then, beat in the eggs one at a time, and don’t forget to add that delicious vanilla extract!
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This will help ensure that everything combines evenly when you mix the wet and dry ingredients.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Mix until it is just combined – you don’t want to overmix. Gently fold in the finely chopped strawberries, making sure they’re well distributed throughout the dough.
5. Shape and Bake the Cookies:
Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto your prepared baking sheets. Flatten each cookie slightly with the back of the spoon. Bake in the preheated oven for about 10-12 minutes or until the edges are set but the centers are still soft.
6. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
7. Prepare the Strawberry Glaze:
While the cookies are cooling, it’s time to make the glaze. In a bowl, mix the powdered sugar with the strawberry puree or juice until it’s smooth and has a slightly thick but runny consistency.
8. Dip the Cookies:
After the cookies are cool, dip half of each cookie into the strawberry glaze and set them back on the parchment paper to dry.
9. Add Fresh Strawberries:
Top each glazed cookie with a fresh strawberry slice. This adds a pop of freshness that’ll complement the flavors beautifully.
10. Drizzle with Chocolate:
In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring until smooth. Drizzle the melted chocolate over the cookies and the strawberries for that delectable finishing touch.
11. Let it Set:
Allow the chocolate to set before serving your beautiful cookies. Store any leftovers in an airtight container to keep them fresh.
Enjoy your delightful chocolate-covered strawberry cookies! They are sure to be a hit with family and friends! 🍓🍪
Can I Use Frozen Strawberries Instead of Fresh?
While fresh strawberries are best for this recipe, you can use frozen strawberries if needed. Just make sure to thaw them, drain any excess moisture, and chop them finely to avoid too much liquid in the dough.
Can I Make the Dough in Advance?
Absolutely! You can prepare the cookie dough up to a day in advance. Just wrap it tightly in plastic wrap and refrigerate. When you’re ready to bake, let it sit at room temperature for about 10-15 minutes before scooping and baking.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to a month. Just make sure to separate layers with parchment paper to prevent sticking!
What Can I Use Instead of Cocoa Powder?
If you don’t have cocoa powder on hand, you can substitute it with carob powder for a similar flavor. Keep in mind that it may alter the taste slightly, as carob has a different sweetness and depth than cocoa powder.
