Chocolate Covered Strawberry Cookies Recipe

Introduction

Chocolate Covered Strawberry Cookies are a delightful treat that combines the sweetness of strawberries with rich chocolate. These soft, flavorful cookies are perfect for a special occasion or anytime you crave a fruity twist on a classic cookie.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3 tbsp strawberry jam
• 2 tbsp freeze-dried strawberries, crushed
• Pink food coloring (optional)
• 1 cup dark or semi-sweet chocolate chips
• 1 tbsp coconut oil or shortening

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
3. Step 3: In a separate large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
4. Step 4: Beat in the egg, vanilla extract, strawberry jam, crushed freeze-dried strawberries, and pink food coloring if using, until evenly mixed.
5. Step 5: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing.
6. Step 6: Scoop the dough into 1½-tablespoon portions, roll each portion into a ball, and place them about 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly with your hand.
7. Step 7: Bake the cookies for 10–12 minutes, or until the edges are set but the centers remain soft. Remove from oven and let them cool completely on the baking sheet.
8. Step 8: Melt the chocolate chips and coconut oil or shortening in the microwave in 30-second intervals, stirring until smooth.
9. Step 9: Drizzle the melted chocolate over the cooled cookies and allow the chocolate to set before serving.

Tips & Variations

• For a more intense strawberry flavor, add an extra tablespoon of freeze-dried strawberries or swirl a bit more strawberry jam into the dough.
• Swap dark chocolate chips for white chocolate for a sweeter contrast with the strawberry flavor.
• If you don’t have coconut oil or shortening, you can use a small amount of butter to melt with the chocolate, though it may affect the texture slightly.
• To make the cookies vegan, substitute butter with a plant-based alternative, use a flax egg instead of chicken egg, and check that your chocolate chips are dairy-free.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. If frozen, allow the cookies to come to room temperature before drizzling with chocolate or enjoy as is.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have more moisture, which can affect the cookie dough texture. Freeze-dried strawberries are preferred for their concentrated flavor without adding extra moisture, but if using fresh, chop finely and reduce other liquid ingredients slightly.

What if I don’t have strawberry jam?

You can substitute strawberry jam with another berry jam for a different fruit flavor, or omit it and increase the crushed freeze-dried strawberries for texture and taste.