Chocolate Covered Strawberry Cookies are the perfect fusion of a classic cookie and a beloved Valentine’s treat, offering a delightful pop of fruit and decadent chocolate in every bite. This easy-to-follow recipe ensures you can recreate this crowd-pleasing dessert at home, perfect for any occasion.
Key Ingredients for Chocolate Covered Strawberry Cookies :
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup finely chopped fresh strawberries (about 2 medium strawberries, patted dry)
- ½ cup milk chocolate chips (or semi-sweet, your preference)
- ½ cup white chocolate chips (optional, for drizzling)
How to Make Chocolate Covered Strawberry Cookies :
Whip up these incredibly easy Chocolate Covered Strawberry Cookies for a delightful treat that’s both simple and satisfying. Within just 30 minutes of prep and 20 minutes of baking, you’ll have a batch of tender, chewy cookies bursting with the sweet flavor of strawberries and rich chocolate. Their vibrant color and delicious aroma make them a truly special addition to any cookie collection.
Step-by-Step Instructions :
Cream the Butter and Sugar
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
Add Eggs and Vanilla
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually Add Dry to Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Fold in Strawberries and Chocolate Chips
Gently fold in the finely chopped fresh strawberries and the milk chocolate chips until evenly distributed throughout the dough. Ensure the strawberries are well-patted dry to prevent excess moisture in the dough.
Chill the Dough (Optional but Recommended)
For easier handling and to prevent the cookies from spreading too much, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Preheat Oven and Prepare Baking Sheets
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking.
Scoop the Dough
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can also roll them into balls for a more uniform shape.
Bake the Cookies
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. The cookies will continue to set as they cool.
Cool the Cookies
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Melt and Drizzle White Chocolate (Optional)
If using white chocolate for drizzling, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle the melted white chocolate over the cooled cookies using a spoon or a piping bag.
Let Set
Allow the white chocolate drizzle to set completely before storing or serving.
Why You’ll Love This Chocolate Covered Strawberry Cookies :
You’ll adore these Chocolate Covered Strawberry Cookies for their delightful marriage of flavors and textures, reminiscent of the classic dessert they’re inspired by. Each bite offers a tender, chewy cookie base bursting with the sweet, slightly tart essence of fresh strawberries, beautifully complemented by the rich, melting milk chocolate chips. Making these at home is a wonderful cost-saving alternative to store-bought treats, allowing you to control the quality of ingredients and enjoy a truly artisanal cookie experience without the high price tag.
Compared to a simple chocolate chip cookie, these Chocolate Covered Strawberry Cookies bring an extra layer of fruity brightness and visual appeal, making them stand out for any occasion, from a simple afternoon snack to a party centerpiece. The addition of a white chocolate drizzle elevates them further, adding a touch of elegance and another dimension of sweetness that pairs perfectly with the strawberries and milk chocolate. Ready to impress your friends and family with a truly unique and delicious cookie? Give these Chocolate Covered Strawberry Cookies a try – you won’t be disappointed!
Storing and Reheating Tips :
To store your delicious Chocolate Covered Strawberry Cookies, ensure they are completely cooled. Place them in an airtight container at room temperature for up to 3-4 days. If you plan to keep them longer, you can refrigerate them for up to a week, though the texture might become slightly firmer. For longer storage, freezing is an excellent option. Place the cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or airtight container. They can be frozen for up to 2-3 months.
To reheat, simply let the cookies thaw at room temperature. If you desire a slightly warmer, gooey center, you can briefly warm them in a toaster oven or a conventional oven at a low temperature (around 250°F or 120°C) for a few minutes until warmed through. Avoid microwaving as it can make the cookies tough.
Final Thoughts :
These Chocolate Covered Strawberry Cookies are a delightful, easy-to-make treat that brings a burst of festive flavor to any occasion. We encourage you to bake a batch and experience the joy of homemade cookies that are as beautiful as they are delicious!
Chocolate Covered Strawberry Cookies
Ingredients
Equipment
Method
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.1 cup unsalted butter, softened, 1.5 cups granulated sugar
- Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2.75 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Gently fold in the finely chopped fresh strawberries and the milk chocolate chips until evenly distributed throughout the dough. Ensure the strawberries are well-patted dry to prevent excess moisture in the dough.1 cup finely chopped fresh strawberries, 0.5 cup milk chocolate chips
- For easier handling and to prevent the cookies from spreading too much, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can also roll them into balls for a more uniform shape.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- If using white chocolate for drizzling, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle the melted white chocolate over the cooled cookies using a spoon or a piping bag.0.5 cup white chocolate chips
- Allow the white chocolate drizzle to set completely before storing or serving.