These Chocolate Covered Strawberry Cookies are a tasty treat! They combine soft cookies with sweet chocolate and real strawberry flavor—perfect for satisfying your sweet tooth!
I love how these cookies look like little bites of joy. Just a tip: don’t try to eat them all at once! You might need to hide a few for later. 🍪🍓
Key Ingredients & Substitutions
Butter: Unsalted butter is preferred for control over saltiness. If you’re dairy-free, consider using coconut oil or a plant-based butter substitute, which will still give good results while keeping it dairy-free.
Sugar: Granulated sugar balances the flavors well, but you can also try using brown sugar for a slight caramel taste. Keep in mind that brown sugar may change the texture a little, making cookies chewier.
Strawberry Powder: If you can’t find strawberry powder, you can finely grind freeze-dried strawberries in a blender. Alternatively, real strawberry puree can be used, but it will alter the dough’s consistency, so you’ll need to adjust flour accordingly.
Chocolate: Semi-sweet chocolate is my go-to for a good balance of sweetness. For a richer taste, opt for dark chocolate. If you’re looking for a lower-sugar option, you might consider using a sugar-free chocolate option.
Why is Melting Chocolate Important and How Should I Do It?
Melting chocolate might seem simple, but it’s crucial for getting the right texture for dipping. If done poorly, it can seize up or become grainy.
- Use a microwave-safe bowl and melt in 30-second intervals, stirring in between to prevent overheating. Aim for smooth and glossy chocolate.
- Add a tablespoon of coconut oil or vegetable oil to keep the chocolate fluid and shiny for dipping.
- Be careful not to let any water touch the chocolate; it can cause it to seize.
Once melted and smooth, allow the chocolate to cool slightly before dipping your cookies for easier handling and a nice finish!
Chocolate Covered Strawberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup strawberry powder or finely ground freeze-dried strawberries
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Chocolate Coating:
- 6 oz semi-sweet or dark chocolate, chopped or chips
- 1 tbsp coconut oil or vegetable oil (optional, for smoother chocolate melting)
- Freeze-dried strawberry pieces, for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 10-12 minutes to bake. Once baked, allow some time for the cookies to cool before dipping in chocolate, plus about 30 minutes for the chocolate to set. Overall, you’re looking at about 1 hour to enjoy your delicious cookies!
Step-by-Step Instructions:
1. Prepping Your Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to make cleanup easier and to help with cookie release.
2. Making the Cookie Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture looks light and fluffy—about 2-3 minutes. This will help create a soft cookie. Then add in the egg and vanilla extract, mixing until everything is combined smoothly.
3. Mixing the Dry Ingredients:
In a separate bowl, whisk together the flour, strawberry powder (or ground freeze-dried strawberries), baking powder, and salt. This helps to ensure that the baking powder and salt are evenly distributed throughout the dry mix.
4. Combining Everything:
Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms. Don’t worry if it feels a bit sticky; that’s normal!
5. Shaping and Baking the Cookies:
Now, roll the dough into small balls, about 1 to 1 1/2 inches in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with the palm of your hand or the bottom of a glass. Bake in the preheated oven for 10-12 minutes or until the edges are set. Once baked, let the cookies cool completely on a wire rack.
6. Melting the Chocolate:
While the cookies are cooling, melt your chopped chocolate in a microwave-safe bowl in 30-second intervals. Stir after each interval until it’s smooth and glossy. If you want, add a tablespoon of coconut oil or vegetable oil to help keep the chocolate silky and easier to dip.
7. Dipping the Cookies:
Once the cookies are cool, take each one and dip the top half into the melted chocolate. Allow any excess chocolate to drip off, and then place the cookies back on the parchment paper.
8. Finishing Touches:
For some extra flair, use a fork or piping bag to drizzle additional melted chocolate over the dipped cookies in fun patterns. Before the chocolate sets, sprinkle some freeze-dried strawberry pieces on top for a beautiful and tasty garnish.
9. Letting the Chocolate Set:
Finally, let the chocolate harden at room temperature, or you can pop the cookies in the fridge for a few minutes to speed up the process. Once set, they are ready to enjoy!
10. Enjoy Your Creation!
Dig in and savor the delightful combination of strawberry cookie and rich chocolate. Share them with friends or save a few for yourself—they’re just too good to resist!
Can I Use Fresh Strawberries Instead of Strawberry Powder?
You can use fresh strawberries, but they will change the texture of the dough. To keep the cookies from becoming too wet, I’d recommend pureeing the strawberries and adjusting the flour accordingly to maintain the right consistency.
What If I Don’t Have Coconut Oil?
No worries! You can simply melt the chocolate without any added oil. However, using oil makes the chocolate smoother and easier to dip. If you don’t have coconut oil, any neutral vegetable oil will work too, or you can skip it altogether.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. To keep them fresher for longer, you can refrigerate them, but note that the chocolate may lose its original shine.
Can I Freeze These Cookies?
Absolutely! These cookies freeze well. Just place them in a single layer on a baking sheet to freeze until solid, then transfer them to an airtight container. They can be frozen for up to 3 months. Thaw them at room temperature before serving!