Chocolate Covered Strawberry Cookies – Soft, Chewy & Fudgy
If you’re a fan of chocolate-covered strawberries, you’re going to love these Chocolate Covered Strawberry Cookies! Imagine the rich, fudgy goodness of a chocolate brownie combined with the fruity burst of freeze-dried strawberries, all wrapped up in a soft and chewy cookie. These cookies are decadent, indulgent, and perfect for any occasion, from Valentine’s Day to a cozy night in.
What Are Chocolate Covered Strawberry Cookies?
Chocolate Covered Strawberry Cookies are a delightful fusion of two classic treats: chocolate chip cookies and chocolate-covered strawberries. These cookies combine the deep, rich flavors of chocolate with the sweet and tart essence of strawberries, creating a perfect balance of taste and texture. With chunks of semi-sweet chocolate, freeze-dried strawberries, and strawberry powder, each bite delivers a chewy, fudgy, and slightly tangy experience reminiscent of the beloved chocolate-dipped fruit.
Why You’ll Love These Chocolate Covered Strawberry Cookies
✔️ Rich & Fudgy: These cookies have the perfect brownie-like texture thanks to unsweetened cocoa powder and chopped semi-sweet chocolate bars.
✔️ Strawberry Bliss: Freeze-dried strawberries add the perfect tart-sweet contrast to the deep chocolate flavor.
✔️ Easy to Make: No fancy equipment required—just a mixing bowl, whisk, and spatula!
✔️ Perfect for Gifting: These cookies make a great homemade treat for loved ones!
✔️ Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free flour blend to make them gluten-free!
Ingredients You’ll Need for Chocolate Covered Strawberry Cookies
Wet Ingredients:
- 1/2 cup salted butter, melted and cooled slightly (unsalted works too)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
Dry Ingredients:
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins:
- 3/4 cup chopped semi-sweet chocolate bars
- 1/4 cup strawberry powder
- 1 cup freeze-dried strawberries, chopped into the size of chocolate chips
- 1/2 cup semi-sweet chocolate chips, for drizzling
- Sea salt, for garnish. Try our Vanilla Salt for an extra flavor boost.
What Are Freeze-Dried Strawberries and Strawberry Powder?
Freeze-Dried Strawberries
Freeze-dried strawberries are fresh strawberries that have undergone a dehydration process, removing all their moisture while preserving their flavor and nutrients. This process gives them a light, crispy texture that adds a concentrated burst of fruity sweetness to baked goods. Unlike fresh strawberries, they won’t add extra moisture to your cookie dough, ensuring a perfectly chewy texture.
Strawberry Powder
Strawberry powder is made by finely grinding freeze-dried strawberries into a powder. It is an excellent way to incorporate real strawberry flavor into baked goods, frostings, and smoothies without adding excess moisture. It enhances the strawberry essence in these cookies, making them taste just like a chocolate-covered strawberry in cookie form!
How to Make Chocolate Covered Strawberry Cookies
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until well combined.
- Add the egg, egg yolk, and vanilla extract, whisking until smooth.
Step 3: Combine Dry Ingredients
- In a separate bowl, mix together flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until a thick dough forms.
Step 4: Add the Mix-ins
- Gently fold in the chopped semi-sweet chocolate, strawberry powder, and freeze-dried strawberries until evenly distributed.
Step 5: Portion the Dough
Use a large cookie scoop (or about 4 ounces of dough per cookie) and place them on the prepared baking sheet, spacing them 2 inches apart.
Step 6: Bake
Bake for 10-12 minutes or until the edges are set but the centers look slightly underbaked. The cookies will continue to cook as they cool on the tray.
Step 7: Add the Finishing Touches
- Melt the semi-sweet chocolate chips and drizzle over the cooled cookies.
- Sprinkle a little sea salt and strawberry powder on top for an elevated flavor experience.
Let the cookies cool completely before digging in (if you can wait!). They’re rich, fudgy, and packed with a punch of strawberry goodness.
Pro Tips for the Best Chocolate Covered Strawberry Cookies
Use quality cocoa powder – Dutch-processed cocoa powder will give you a deeper chocolate flavor.
Don’t overbake – The key to soft cookies is slightly underbaking them and letting them cool on the sheet. You would rather underbake than overbake.
Weigh your ingredients – Using a kitchen scale ensures consistency, especially with cocoa powder and flour.
Use parchment paper – Using parchment paper helps prevent sticking and also keeps the bottom of the cookies from over-browning.
Use room temperature eggs – Room temperature eggs mix more evenly into cookie dough, creating a smoother texture and better spread—here’s how to bring them to room temp quickly.
How to Store and Freeze Chocolate Covered Strawberry Cookies
Storing at Room Temperature
Place the cookies in an airtight container and store them at room temperature for up to 5 days. When ready to enjoy, eat them straight from the container or microwave for 15-30 seconds for a warm, gooey texture.
Freezing Baked Cookies
Wrap each cookie in plastic wrap and store them in a freezer-safe bag for up to 3 months. When ready to enjoy, thaw at room temperature, then microwave for a few seconds for a warm, gooey texture.
Freezing Cookie Dough
Scoop the cookie dough onto a tray, freeze until solid, then transfer the frozen dough balls to a freezer bag. When ready to bake, pop them straight into the oven and add 2 extra minutes to the baking time.
FAQ
Can I use fresh strawberries instead of freeze-dried?
No, fresh strawberries add too much moisture, which will change the texture of the cookies.
Can I make these gluten-free?
Yes! Just use a 1:1 gluten-free flour blend.
What’s the best substitute for strawberry powder?
You can blend freeze-dried strawberries into a fine powder using a food processor.
Can I use milk chocolate instead of semi-sweet?
Yes! Milk chocolate will make the cookies sweeter, while dark chocolate will add a richer, more intense cocoa flavor.
Happy Baking these Chocolate Covered Strawberry Cookies!
These Chocolate Covered Strawberry Cookies are the perfect combination of indulgent chocolate and fruity strawberry. Whether you’re baking them for a special occasion or just because, they are sure to impress! Try them out, share your experience, and tag @everythingjustbaked on Instagram so I can see your delicious creations!
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Ingredients
- 1/2 cup salted butter melted and cooled slightly (unsalted works too)
- ¾ cup light brown sugar packed
- ¼ cup granulated white sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup chopped semi-sweet chocolate bars
- 1/4 cup strawberry powder
- 1 cup freeze dried strawberries chopped into size of chocolate chips
- 1/2 cup semi-sweet chocolate chips for drizzling
- Sea salt for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat together the melted butter, brown sugar, and white sugar until smooth and creamy, about 3 minutes.
- Add the egg and the extra egg yolk to the sugar mixture, along with the vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and strawberry powder.
- Slowly add the dry ingredients to the wet mixture, mixing on low speed to prevent a mess.
- Before the dough is fully combined, add in the chopped chocolate, and chopped freeze dried strawberries. Mix just until combined.
- Portion the dough to your desired size (4 oz for large cookies). Place the dough balls on a parchment-lined baking sheet and bake for 12-13 minutes, or until the edges are set but the centers are still soft. Be careful not to overbake.
- While the cookioes bake, melt the chocolate chips in the microwave in 30 second intervals unitl smooth. Be careful not to burn. Pour the chocolate in a piping bag for drizzling.
- Remove from the oven and top with additional pieces of freeze dried strawbberies. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Drizzle with melted chocolate chips and sprinkle with sea salt and strawberry powder.
- Enjoy!
Video
Notes
- Chocolate Variations: If you prefer a sweeter cookie, feel free to substitute the semi-sweet chocolate with milk chocolate. You can also try using white chocolate chips or even add nuts like pistachio for extra crunch.
- Measuring Flour: Be sure to spoon and level your flour to avoid using too much, which can make the cookies dry.
- Baking Time: Keep a close eye on your cookies, as they may look slightly underbaked when done. This is normal—they will firm up as they cool. Overbaking can result in dry cookies.
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