Here is a simple recipe to try.
introduction
This cookie mixes chocolate and fresh strawberry for a sweet, soft bite. It is quick to make and fun to share. For another soft cookie idea, try the chewy maple cinnamon cookies recipe for more cookie ideas.
why make this recipe
Make these cookies when you want a treat that feels like chocolate-dipped strawberries but in a cookie. They bake fast, use simple ingredients, and taste fresh with chopped strawberries and chocolate chips.
how to make Chocolate Covered Strawberry Cookies
Follow the steps below and work in a warm kitchen. Use room temperature butter and a cold baking sheet if you need firmer cookies after baking. For a different fruit twist, you can look at other cookie ideas like the chewy pumpkin chocolate chip cookies for texture tips.
Ingredients :
1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1 cup chocolate chips, 1/2 cup fresh strawberries, chopped
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat the butter and sugar until creamy.
- Add the egg and vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture and blend until combined.
- Fold in the chocolate chips and chopped strawberries.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until set.
- Let them cool before serving.
how to serve Chocolate Covered Strawberry Cookies
Serve at room temperature so the chocolate is soft but not melted. Add a glass of milk or a cup of tea. You can warm one for 5 seconds in the microwave for a gooey bite.
how to store Chocolate Covered Strawberry Cookies
Let cookies cool fully. Store in an airtight container for up to 2 days at room temperature. For longer storage, keep them in the fridge up to 5 days or freeze for up to 1 month. Thaw at room temperature before eating.
tips to make Chocolate Covered Strawberry Cookies
Use fresh, firm strawberries and chop them small so the dough stays intact. Do not overmix after adding flour. Press the dough gently on the sheet so cookies bake evenly. For more cookie shape tips, see the chocolate blossom cookies guide.
variation (if any)
- Use dried strawberries instead of fresh to reduce moisture.
- Add white chocolate chips for contrast.
- Press a small chocolate disc on top after baking to mimic dipped look.
FAQs
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well first. Frozen fruit adds more moisture.
Q: Will the cookies spread too much?
A: Chill the dough 15-30 minutes if you want less spread.
Q: Can I use margarine instead of butter?
A: Butter gives better flavor. Margarine may change texture.
Q: Can I make the dough ahead?
A: Yes. Keep dough in the fridge up to 24 hours before baking.
Conclusion
If you want a different version and more baking notes, see this related recipe at Chocolate-Dipped Strawberry Chocolate Chip Cookies • Bakerita.
Chocolate Covered Strawberry Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat the butter and sugar until creamy.
- Add the egg and vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture and blend until combined.
- Fold in the chocolate chips and chopped strawberries.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until set.
- Let them cool before serving.