🎉 Introduction
Few flavor combinations feel as romantic and timeless as chocolate and strawberries. These Chocolate Covered Strawberry Cookies capture that classic pairing in a fun, bakery-style cookie that’s rich, soft, and completely irresistible. Made with real freeze-dried strawberries and deep cocoa flavor, every bite tastes like a chocolate-dipped strawberry—only better, because it’s a cookie.
What makes this recipe truly special is the texture contrast. The cookies are soft and fudgy inside, slightly crisp at the edges, with little bursts of strawberry flavor and melty chocolate chips throughout. They’re elegant enough for Valentine’s Day, yet simple enough to make any day you want a sweet, memorable treat.
If you’re looking for Valentine’s cookies, chocolate strawberry desserts, or unique homemade treats that stand out from basic chocolate cookies, this recipe is guaranteed to win hearts.
🧰 Equipment Needed
To make these cookies smoothly, gather the following tools:
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Food processor or zip-top bag (for crushing strawberries)
- Cookie scoop or tablespoon
- Wire cooling rack
🛒 Ingredients
These ingredients create rich, chocolate-forward cookies with real strawberry flavor.
- 1 stick (½ cup) unsalted butter, softened
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup freeze-dried strawberries, crushed into small pieces
- ⅔ cup semi-sweet chocolate chips
👩🍳 Directions
Step 1: Prepare the Oven and Tray
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and set aside.
Step 2: Crush the Strawberries
Place the freeze-dried strawberries in a food processor and pulse until crushed into small pieces. Alternatively, place them in a zip-top bag and crush with a rolling pin. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, combine the softened butter and brown sugar. Mix until smooth, creamy, and slightly fluffy.
Step 4: Add Egg and Vanilla
Add the egg and vanilla extract to the bowl. Mix until fully incorporated and smooth.
Step 5: Mix Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
Step 6: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Stir gently until a thick, soft dough forms. Avoid overmixing to keep the cookies tender.
Step 7: Add Strawberries and Chocolate
Fold in the crushed freeze-dried strawberries and semi-sweet chocolate chips, distributing them evenly throughout the dough.
Step 8: Scoop the Dough
Using a cookie scoop or tablespoon, scoop portions of dough and place them on the prepared baking sheet, leaving space between each cookie.
Step 9: Bake
Bake for 9–11 minutes, until the edges are set and the centers remain soft. The cookies will continue to firm up as they cool.
Step 10: Cool
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
🍽️ Servings & Timing
- Servings: 14–18 cookies
- Preparation Time: 15 minutes
- Baking Time: 10 minutes
- Cooling Time: 15 minutes
- Total Time: About 40 minutes
Perfect for Valentine’s Day dessert trays or cookie gift boxes.
🧊 Storage & Reheating
- Store cookies in an airtight container at room temperature for up to 4 days.
- Refrigerate for a firmer, fudgier texture if desired.
- These cookies do not require reheating.
🥄 Variations
Have fun customizing your chocolate strawberry cookies:
- Extra Chocolate: Add more chocolate chips on top before baking.
- White Chocolate Twist: Replace some chocolate chips with white chocolate.
- Dipped Cookies: Dip half of each cooled cookie in melted chocolate.
- Mini Cookies: Scoop smaller portions for bite-sized treats.
- Holiday Version: Use the same base for other celebrations with themed toppings.
❓ 10 FAQs
- Do these cookies really taste like chocolate-covered strawberries?
Yes, the freeze-dried strawberries provide real strawberry flavor. - Why use freeze-dried strawberries?
They add flavor without adding moisture. - Are these cookies soft or crunchy?
Soft and fudgy with lightly crisp edges. - Can kids help make these?
Yes, especially mixing and scooping. - Do I need to chill the dough?
No chilling is required. - Can I freeze the dough?
Yes, freeze dough balls for up to 2 months. - Why not overbake?
Overbaking dries out the cookies. - What cocoa powder works best?
Unsweetened cocoa powder. - Can I double the recipe?
Yes, it scales easily. - Are these good for gifting?
Perfect—unique, sturdy, and beautiful.
🏁 Conclusion
These Chocolate Covered Strawberry Cookies transform a classic romantic dessert into a rich, indulgent cookie that’s both elegant and comforting. With deep chocolate flavor, real strawberry crunch, and soft centers, they’re the kind of treat that feels special without being complicated.
Whether you’re baking for Valentine’s Day, sharing with loved ones, or treating yourself, these cookies deliver love in every bite.
Chocolate Covered Strawberry Cookies – Soft, Fudgy, and Perfectly Romantic
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and set aside.
- Place the freeze-dried strawberries in a food processor and pulse until crushed into small pieces. Alternatively, place them in a zip-top bag and crush with a rolling pin. Set aside.
- In a large mixing bowl, combine the softened butter and brown sugar. Mix until smooth, creamy, and slightly fluffy.
- Add the egg and vanilla extract to the bowl. Mix until fully incorporated and smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- Gradually add the dry ingredients to the wet mixture. Stir gently until a thick, soft dough forms. Avoid overmixing to keep the cookies tender.
- Fold in the crushed freeze-dried strawberries and semi-sweet chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, scoop portions of dough and place them on the prepared baking sheet, leaving space between each cookie.
- Bake for 9–11 minutes, until the edges are set and the centers remain soft. The cookies will continue to firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Yes, the freeze-dried strawberries provide real strawberry flavor. Why use freeze-dried strawberries?
They add flavor without adding moisture. Are these cookies soft or crunchy?
Soft and fudgy with lightly crisp edges. Can kids help make these?
Yes, especially mixing and scooping. Do I need to chill the dough?
No chilling is required. Can I freeze the dough?
Yes, freeze dough balls for up to 2 months. Why not overbake?
Overbaking dries out the cookies. What cocoa powder works best?
Unsweetened cocoa powder. Can I double the recipe?
Yes, it scales easily. Are these good for gifting?
Perfect—unique, sturdy, and beautiful. 🏁 Conclusion These Chocolate Covered Strawberry Cookies transform a classic romantic dessert into a rich, indulgent cookie that’s both elegant and comforting. With deep chocolate flavor, real strawberry crunch, and soft centers, they’re the kind of treat that feels special without being complicated. Whether you’re baking for Valentine’s Day, sharing with loved ones, or treating yourself, these cookies deliver love in every bite.
