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
Scale
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.
