If you love the delightful combination of rich chocolate and sweet strawberry, you are in for a treat with this Chocolate Covered Strawberry Cookies Recipe. These cookies are a perfect harmony of flavors and textures, featuring a buttery cookie base swirled with luscious strawberry jam, crunchy freeze-dried strawberries, and a decadent half-dip in smooth chocolate. Whether you’re baking for a special occasion or craving a comforting homemade dessert, these cookies will bring a burst of joy with every bite and become a beloved addition to your recipe collection.
Ingredients You’ll Need
The magic of these cookies comes from a handful of simple, yet carefully chosen ingredients that create a perfect balance of taste and texture. Each component plays its part in making these treats irresistibly delicious and beautifully vibrant.
- Unsalted butter: Softened butter adds richness and a tender crumb while allowing creamy mixing with sugars.
- Granulated sugar: Provides sweetness and helps create a slight crispness at the edges of the cookie.
- Brown sugar: Adds moisture and a deep, caramel-like flavor that complements the strawberry perfectly.
- Egg: Binds ingredients for structure and contributes to a soft yet sturdy texture.
- Vanilla extract: Enhances all flavors with warm, aromatic sweetness.
- Almond extract (optional): Gives a subtle nutty note that pairs wonderfully with strawberry and chocolate.
- Strawberry jam or preserves: Infuses pockets of fruity brightness throughout the cookie dough.
- All-purpose flour: The base that forms the structure of each cookie with a tender bite.
- Baking soda: Leavens the dough, ensuring the cookies rise just enough for a soft, chewy texture.
- Salt: Balances the sweetness and highlights other flavors.
- Semi-sweet or dark chocolate chips: Adds bursts of rich chocolate scattered in every bite.
- Freeze-dried strawberries: Provides natural strawberry crunch and a concentrated fruity punch.
- Dark or milk chocolate: For dipping, this creates that stunning chocolate coating that makes these cookies truly special.
- Coconut oil or shortening (optional): Helps melt the dipping chocolate smoothly and creates a glossy coating.
How to Make Chocolate Covered Strawberry Cookies Recipe
Step 1: Prepare Your Oven and Pans
Begin by preheating your oven to 350°F, and line two baking sheets with parchment paper to prevent sticking and ensure even baking. This simple prep step sets you up for perfect cookies without cleanup hassle.
Step 2: Cream Butter and Sugars
In a large bowl, cream the softened butter with granulated and brown sugars until the mixture becomes light and fluffy—about 2 to 3 minutes. This aeration is key for a tender texture and slight rise in your cookies.
Step 3: Add Wet Ingredients
Beat in the egg, vanilla extract, almond extract if using, and strawberry jam until everything is well combined. The jam adds moisture and that lovely burst of strawberry flavor swirled throughout the dough.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, mixing gently until just combined—over-mixing can make cookies tough, so keep it light.
Step 5: Stir in Chocolate and Freeze-Dried Strawberries
Fold in the semi-sweet or dark chocolate chips along with the crushed or chopped freeze-dried strawberries. These will add incredible texture and bursts of chocolatey and fruity goodness in every bite.
Step 6: Scoop and Bake
Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spread. Bake for 10 to 12 minutes until the edges are lightly golden and the centers are set. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 7: Dip in Chocolate
Once cooled, melt the dark or milk chocolate together with coconut oil (if using) in 20-second intervals in the microwave, stirring until smooth. Dip half of each cookie into the melted chocolate, then place on wax paper or a cooling rack. You can sprinkle some extra crushed freeze-dried strawberries or flaky sea salt on top before the chocolate sets for an extra touch of flavor and visual appeal.
How to Serve Chocolate Covered Strawberry Cookies Recipe
Garnishes
The magic is in the details! Garnishing with more crushed freeze-dried strawberries enhances the strawberry flavor and adds a delightful crunch, while a sprinkle of flaky sea salt contrasts beautifully with the sweetness and chocolate for a gourmet finish.
Side Dishes
These cookies pair perfectly with a glass of cold milk, a cup of freshly brewed coffee, or a warm, comforting tea. The cookies’ sweet and fruity notes will elevate any cozy snack or dessert time.
Creative Ways to Present
For special occasions, arrange these cookies on a tiered dessert stand with fresh strawberries and chocolate shavings for a stunning display. You can also wrap a few individually in clear cellophane tied with a ribbon to create charming edible gifts.
Make Ahead and Storage
Storing Leftovers
Keep these delicious Chocolate Covered Strawberry Cookies Recipe treats fresh by storing them in an airtight container at room temperature for up to five days. They maintain their softness and chocolate coating beautifully during this time.
Freezing
You can freeze unbaked cookie dough balls on a tray, then transfer them to a freezer bag for up to three months. Bake straight from frozen adding a minute or two to the baking time. Alternatively, freeze baked and cooled cookies in an airtight container; just thaw at room temperature before enjoying.
Reheating
If you want to enjoy a freshly baked feel, warm your cookies in the microwave in 10-second bursts. This softly melts the chocolate and brings out the buttery richness, making them taste irresistible.
FAQs
Can I substitute the strawberry jam with another fruit jam?
Absolutely! Raspberry or cherry jam are great alternatives that complement chocolate nicely and add their own twist to this delightful recipe.
What if I don’t have freeze-dried strawberries?
You can substitute with finely chopped dried strawberries or even fresh chopped strawberries, though fresh ones may add more moisture and slightly change the texture of the dough.
Is almond extract necessary?
Not at all. Almond extract is optional and adds a subtle nutty depth, but the cookies will still be delicious without it.
How do I get the chocolate coating to be smooth and shiny?
Adding a bit of coconut oil or shortening when melting your chocolate helps achieve a glossy finish and a smooth dipping consistency.
Can I make these cookies gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free baking blend, you can make these cookies gluten-free. Just be sure your baking blend contains xanthan gum for best results.
Final Thoughts
There is something truly special about homemade cookies that combine luscious strawberry jam, rich chocolate chips, and a perfect chocolate dip. This Chocolate Covered Strawberry Cookies Recipe is endlessly lovable, easy enough for a weekday treat, and impressive enough to share with friends and family. Give it a try—you just might find your new favorite cookie that steals the show every time.
Print
Chocolate Covered Strawberry Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Covered Strawberry Cookies combine the rich flavors of chocolate and strawberry into a delightful baked treat. Soft, jam-filled cookies are studded with chocolate chips and crushed freeze-dried strawberries, then partially dipped in smooth melted chocolate for an extra indulgent touch. Perfect for Valentine’s Day or any occasion where you want a sweet, fruity dessert with a chocolatey twist.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/3 cup strawberry jam or preserves
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet or dark chocolate chips
- 1/2 cup freeze-dried strawberries (crushed or chopped)
Chocolate Coating
- 6 ounces dark or milk chocolate (for dipping)
- 1 tablespoon coconut oil or shortening (optional, for smoother dipping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Beat this mixture until it becomes light and fluffy, about 2 to 3 minutes, which helps create a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, almond extract (if using), and strawberry jam until the mixture is well combined, infusing the dough with fruity flavor and moisture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough. Then fold in the chocolate chips and crushed freeze-dried strawberries for texture and bursts of flavor.
- Shape and Bake: Using a tablespoon or cookie scoop, portion the dough into balls and space them about 2 inches apart on the prepared baking sheets to allow for spreading. Bake the cookies for 10 to 12 minutes, until their edges are lightly golden and the centers are set but still soft.
- Cool Cookies: Allow the cookies to cool for 5 minutes on the baking sheet so they firm up slightly, then transfer them onto a wire rack to cool completely before dipping.
- Melt Chocolate: In a microwave-safe bowl, melt the chocolate and coconut oil (if using) in 20-second intervals, stirring well between each until smooth and glossy, ensuring the chocolate is perfect for dipping.
- Dip Cookies: Dip half of each cooled cookie into the melted chocolate, then place onto wax paper or a cooling rack. Optionally, sprinkle with extra crushed freeze-dried strawberries or a pinch of flaky sea salt before the chocolate sets to add a decorative and flavorful finishing touch.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
- To vary the flavor, substitute strawberry jam with raspberry or cherry jam.
- The almond extract is optional but adds a subtle nutty note that complements the strawberry and chocolate.
- Using coconut oil when melting the chocolate makes the coating smoother and easier to work with.
- Ensure cookies are completely cooled before dipping to prevent the chocolate from melting excessively.
