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Chocolate Covered Strawberry Cookies

Chocolate Covered Strawberry Cookies for a Sweet Indulgence

Delightful Chocolate Covered Strawberry Cookies, combining rich chocolate cookies with freeze-dried strawberries for a sweet indulgence.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Use softened for easier mixing
  • 1 cup Light Brown Sugar
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend if needed
  • 3/4 cup Dutch-Processed Cocoa Powder Can replace with regular cocoa if unavailable
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Freeze-Dried Strawberries Substitute with fresh strawberries (diced and dried thoroughly) if desired
  • 1 cup Semisweet Chocolate Chips Use dark chocolate for a richer taste
For the Chocolate Coating
  • 1 tablespoon Coconut Oil Substitute with vegetable oil or additional butter if preferred
  • 1 cup Semisweet Chocolate Chips This layer adds a luscious finish

Equipment

  • stand mixer
  • Baking Sheets
  • Parchment paper
  • Microwave-safe bowl
  • Cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a stand mixer, cream together softened unsalted butter and light brown sugar for about 2 minutes until fluffy.
  3. Mix in one large egg and vanilla extract, beating for another 2 minutes until fully incorporated.
  4. In a separate bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt, then gradually add to the wet mixture until just combined.
  5. Fold in the freeze-dried strawberries and chocolate chips gently using a spatula.
  6. Scoop the dough onto the baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes until edges are set and centers are slightly gooey.
  8. Let cookies cool on baking sheets for about 15 minutes before transferring.
  9. Melt semisweet chocolate chips and coconut oil together in a microwave-safe bowl, stirring until smooth.
  10. Dip the cooled cookies in the melted chocolate, allowing excess to drip off and place on parchment to set.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Freeze for up to 3 months and thaw at room temperature before enjoying.

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