Chocolate Covered Strawberry Cookies
These Chocolate Covered Strawberry Cookies transform the classic chocolate-dipped strawberry into a soft, bakery-style cookie. Made with real freeze-dried strawberries and finished with rich melted chocolate, this recipe delivers bold strawberry flavor, tender texture, and an elegant look—perfect for Valentine’s Day, holidays, gifting, or anytime you want an impressive dessert.
Ingredients
- Main Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 cup freeze-dried strawberries finely powdered
- ¾ cup unsalted butter softened
- 2 large eggs room temperature
- Flavor Base
- 1½ tsp vanilla extract
- ½ tsp strawberry extract optional
- Pantry Staples
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1½ tsp baking powder
- ½ tsp salt
- 1½ cups semi-sweet or dark chocolate chips or melting chocolate
Instructions
- Prep
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Pulse freeze-dried strawberries in a food processor until finely powdered.
- In a bowl, whisk together flour, strawberry powder, baking powder, and salt.
- Baking Method
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla and strawberry extract (if using).
- Gradually mix in dry ingredients just until combined—do not overmix.
- Scoop tablespoon-sized dough balls and place 2 inches apart on prepared baking sheets.
- Bake 10–12 minutes, until edges are set and centers look slightly soft.
- Texture Check
- Cookies should look pale with lightly set edges. They will firm up as they cool.
- Finish
- Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Melt chocolate in a microwave-safe bowl, stirring every 20–30 seconds until smooth.
- Dip half of each cookie into chocolate or drizzle on top. Let chocolate set fully before serving.
Notes
- Freeze-dried strawberries provide strong flavor without excess moisture.
- For clean chocolate coating, ensure cookies are completely cool.
- Chill dough 30 minutes if cookies spread too much.