Introduction

Chocolate-Covered Strawberry Cookies combine rich cocoa flavor with fresh strawberry sweetness and a drizzle of dark chocolate for an irresistible treat. These soft, chewy cookies are perfect for any occasion and bring a delightful twist to classic chocolate cookies.

Chocolate-Covered Strawberry Cookies Recipe - Recipe Image

Ingredients

½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup dark chocolate chips
½ cup fresh strawberries, finely chopped
½ cup dark chocolate, melted (for the drizzle)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Wash and dry the strawberries thoroughly, then chop them into small pieces, making sure they remain visible in the cookies.
Step 2: In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy. Add the egg and vanilla extract, mixing until fully combined.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add these dry ingredients to the butter mixture, stirring just until combined. Fold in the dark chocolate chips and chopped strawberries evenly.
Step 4: Scoop the dough onto the prepared baking sheet using a cookie scoop or spoon, spacing them about 2 inches apart. Bake for 10-12 minutes, until edges are set but centers appear slightly soft. Avoid overbaking as cookies will firm up while cooling.
Step 5: While the cookies cool, melt the dark chocolate in short bursts in the microwave, stirring until smooth. Drizzle the melted chocolate over the cooled cookies and let set for 10-15 minutes before serving.

Tips & Variations

For a burst of freshness, use frozen strawberries that have been thawed and patted dry if fresh strawberries aren’t available.
Try white chocolate chips instead of dark chocolate chips for a sweeter contrast.
Chill the dough for 30 minutes before baking to prevent excessive spreading.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep the chocolate drizzle intact, avoid refrigerating unless your kitchen is very warm. Reheat gently in a microwave for 10 seconds if you prefer warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Yes, but be sure to thaw and thoroughly drain the strawberries to avoid excess moisture, which can affect the cookie texture and baking time.

How do I prevent the cookies from spreading too much?

Chilling the dough for 30 minutes before baking helps firm up the butter and reduce spreading. Also, avoid overmixing the dough to keep the texture tender.

Chocolate-Covered Strawberry Cookies Recipe

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★★★★★

4.5 from 82 reviews

Delight in these delicious Chocolate-Covered Strawberry Cookies that combine rich cocoa and succulent fresh strawberries in a soft, chewy cookie base, topped with a luscious dark chocolate drizzle. Perfect for satisfying your chocolate cravings with a fruity twist.

Author: Bella
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cookies

½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup dark chocolate chips
½ cup fresh strawberries, finely chopped

For the Chocolate Drizzle

½ cup dark chocolate, melted

Instructions

Prep the Ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure even baking and prevent sticking. Wash and dry fresh strawberries thoroughly, then chop them into small pieces to add a fresh fruity touch to the cookies.
Make the Cookie Dough: In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy to incorporate air. Add in the egg and vanilla extract, mixing until combined. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute dry ingredients. Gradually add the dry mixture to the wet ingredients, mixing just until combined to maintain tenderness. Gently fold in dark chocolate chips and chopped strawberries.
Scoop and Bake: Using a cookie scoop or spoon, place dollops of dough spaced 2 inches apart on the prepared baking sheet. Expect the dough to be slightly sticky from the strawberries. Bake for 10-12 minutes until edges are set but centers remain soft, as residual heat will continue cooking the cookies on the baking sheet after removal.
Add the Chocolate Drizzle: While cookies cool, melt the dark chocolate in a microwave-safe bowl in 20-second increments, stirring between intervals until smooth. Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag. Allow the chocolate to set for 10-15 minutes before serving.

Notes

Ensure strawberries are dry before folding into the dough to avoid making the dough too wet.
Do not overmix cookie dough to keep cookies tender and soft.
Bake just until edges are set to avoid overbaking and retain chewy centers.
Use good quality dark chocolate for both chips and drizzle for best flavor.
Cookies can be stored in an airtight container for up to 3 days.

Keywords: Chocolate cookies, strawberry cookies, chocolate drizzle, soft cookies, dessert, baking, chocolate strawberry dessert