Chocolate Covered Strawberry Cookies are a sweet treat that combines the bright, fruity flavor of strawberries with rich, melty chocolate and soft, chewy cookies. These cookies are like little bites of springtime happiness, full of fresh strawberry pieces and covered in a smooth chocolate coating that adds just the right touch of indulgence.
I love making these cookies when I want something a little special but not too fancy. The strawberry bits give them a fresh twist that you don’t usually get in cookies, and the chocolate on top makes every bite feel a bit like a dessert and a snack all at once. Plus, I find that letting the cookies cool completely before you dip them in chocolate helps keep everything nice and neat.
These cookies are perfect for sharing at parties, bringing to picnics, or just enjoying with a cup of tea on a quiet afternoon. I often make a batch when friends are coming over because they always ask for more—it seems like everyone loves that mix of sweet fruit and chocolate on a soft cookie. They’re a fun way to brighten up any day!
Key Ingredients & Substitutions
Strawberries: Fresh strawberries add juicy sweetness and a fruity pop. If fresh aren’t available, try freeze-dried strawberries for a concentrated flavor and crunchy texture on top.
Cocoa Powder: Unsweetened cocoa powder gives the chocolate flavor without extra sugar. Dutch-processed cocoa works well if you prefer a smoother, less bitter taste.
Semi-Sweet Chocolate: This is perfect for drizzling and balancing sweetness. You can swap with dark chocolate for a richer taste or milk chocolate for extra creaminess.
Butter: Using softened unsalted butter helps achieve a tender, chewy cookie. For dairy-free, try vegan butter or coconut oil but note the texture may be slightly different.
How Do I Get the Perfect Soft, Chewy Texture for These Cookies?
Soft cookies mean watching your baking time closely. Bake just until the edges look firm but the centers still seem a bit soft—they’ll finish setting as they cool.
- Use room temperature butter for even mixing and a smooth dough.
- Avoid over-mixing once the flour goes in to keep the cookies tender.
- Press the cookie dough balls slightly before baking to help them spread evenly.
- Let cookies cool on the baking sheet before moving, so they don’t fall apart.
Following these tips will help your cookies come out soft and chewy with a nice crackly top—exactly how I like them!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for creaming butter and sugars, and smaller ones for melting chocolates.
- Hand or stand mixer – makes creaming the butter and sugars quick and easy.
- Baking sheet – a sturdy, rimmed sheet helps cookies bake evenly.
- Parchment paper – prevents sticking and makes cleanup easier.
- Cooling rack – helps the cookies cool evenly without becoming soggy.
- Microwave-safe bowls or double boiler – for melting chocolates smoothly.
- Spatula or spoon – for drizzling melted chocolate over cookies.
- Sharp knife or strawberry huller – to slice strawberries neatly.
Flavor Variations & Add-Ins
- Swap strawberries for fresh raspberries or blueberries for a different fruity twist. They add color and tartness.
- Add chopped nuts like almonds or pistachios into the cookie dough for crunch.
- Use white or dark chocolate instead of semi-sweet for varied flavor profiles.
- Mix a little peppermint extract into the melted chocolate for a minty touch that pairs well with strawberries.
Chocolate Covered Strawberry Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (optional)
- 6-8 fresh strawberries, sliced in half
For the Topping:
- 100g (about 3.5 oz) semi-sweet chocolate, melted (for drizzling)
- 50g (about 1.75 oz) white chocolate or pink candy melts, melted (for drizzling)
- Freeze-dried strawberry crumbs or crushed freeze-dried strawberries for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 10-12 minutes to bake, and around 15 minutes to cool and drizzle the chocolates. Plan for an hour overall to make sure the chocolate topping sets nicely.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set this aside for now.
2. Cream the Butter and Sugars:
In a large bowl, use a hand or stand mixer to beat the softened butter with the granulated and brown sugars until the mixture looks light and fluffy. This usually takes a couple of minutes.
3. Add Egg and Vanilla:
Beat in the egg and vanilla extract until everything is well combined and smooth.
4. Combine Wet and Dry Ingredients:
Add the dry ingredients gradually to the wet mixture, mixing just until combined. If you want, fold in the mini chocolate chips for extra bursts of chocolate in your cookies.
5. Shape and Add Strawberries:
Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Gently flatten each ball a little with your hand. Place a strawberry half on top of each cookie dough ball, pressing down just enough so it sticks but doesn’t sink in completely.
6. Bake the Cookies:
Bake in your preheated oven for 10-12 minutes. The edges should be set, but the center will remain soft. Take the cookies out and allow them to cool fully on the baking sheet.
7. Drizzle Chocolate Toppings:
Melt the semi-sweet chocolate and white or pink candy melts separately (using short microwave bursts or a double boiler). Using a spoon or piping bag, drizzle both chocolates over the cooled cookies and strawberry halves.
8. Add Final Touches and Set:
Sprinkle freeze-dried strawberry crumbs over the drizzled chocolate for extra flavor and a pretty look. Let the chocolate set completely before serving, about 10-15 minutes.
Enjoy your soft, rich, and fruity Chocolate Covered Strawberry Cookies! Perfect for sharing or treating yourself anytime.
Can I Use Frozen Strawberries Instead of Fresh?
It’s best to use fresh strawberries for this recipe because frozen strawberries release a lot of moisture that can make the cookies soggy. If you have to use frozen, thaw completely and pat dry with paper towels before placing them on the dough.
How Should I Store These Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. To keep the chocolate drizzle from melting, avoid stacking cookies or separate layers with parchment paper.
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the cookie dough and refrigerate it for up to 24 hours before baking. After baking and cooling, add the chocolate drizzle and garnish just before serving to keep them fresh and beautiful.
What If I Don’t Have Candy Melts for Drizzling?
No worries! You can use white chocolate or colored chocolate chips instead. Just melt them gently in the microwave or on the stovetop, stirring frequently to avoid burning.