Name: Chocolate Covered Strawberry Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, at room temperature; 1 cup packed light brown sugar; 1 large egg, at room temperature; 2 teaspoons vanilla extract; 1 1/4 cups all-purpose flour; 1/3 cup Dutch-processed cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1 cup freeze-dried strawberries; 1 cup semisweet chocolate chips; For the chocolate coating:; 1 cup semisweet chocolate chips; 1 teaspoon coconut oil

Why You’ll Love Chocolate Covered Strawberry Cookies Recipe

Classic chocolate and strawberry flavor combo in cookie form.
Soft, fudgy centers with chewy edges that are irresistibly delicious.
Fun twist with chocolate-dipped bottoms for an extra indulgent finish.
Great for Valentine’s Day, parties, or anytime you want a sweet treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup freeze-dried strawberries
1 cup semisweet chocolate chips

For the chocolate coating:
1 cup semisweet chocolate chips
1 teaspoon coconut oil

Directions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl or stand mixer, beat the room-temperature butter and brown sugar together until light and fluffy.
Add the egg and vanilla extract, and beat again until well combined.
Mix in the flour, cocoa powder, baking soda, baking powder, and salt until just combined.
Fold in the freeze-dried strawberries and semisweet chocolate chips.
Scoop dough (about 3 tablespoons per cookie) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, until the edges are set and the centers are still soft.
Let cookies cool on baking sheets for 15 minutes.
Melt the chocolate for coating with coconut oil in 30-second bursts in the microwave, stirring between each.
Dip the bottoms of the cooled cookies in the melted chocolate and place them back on parchment paper. If you like, drizzle remaining chocolate over the tops.
Allow chocolate to set (about 30 minutes) before serving.

Servings and timing

Yield: about 12 cookies
Prep time: 20 minutes
Cook time: 12 minutes
Total time: 32 minutes

Variations

Swap semisweet chocolate chips for white chocolate chips for a sweeter version.
Add a pinch of espresso powder to the dough for a mocha twist.
Use dark chocolate for a richer chocolate coating.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 3–4 days. If you want to reheat, warm them in a 300°F (150°C) oven for 3–5 minutes to refresh the texture.

FAQs

How do I store these cookies so they stay fresh?

Keep them in an airtight container at room temperature. They stay fresh for about 3–4 days.

Can I freeze these cookies?

Yes, once completely cooled, freeze in a sealed container for up to 2 months.

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add too much moisture and will make the dough soggy, so freeze-dried is best.

Why are my cookies too flat?

Make sure your butter isn’t too soft and avoid overmixing the dough.

How do I melt chocolate without burning it?

Microwave in short 30-second increments and stir between each until smooth.

Can I make these without dipping them in chocolate?

Yes, you can skip the chocolate coating and enjoy them as fudgy strawberry chocolate cookies.

What’s the best way to measure flour?

Spoon it into the measuring cup and level it off rather than scooping directly with the cup.

Can I adjust sweetness?

Use dark chocolate chips or reduce coating chocolate for less sweetness.

Are freeze-dried strawberries essential?

They provide concentrated strawberry flavor without extra moisture, so they’re ideal.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking.

Conclusion

These Chocolate Covered Strawberry Cookies are a delicious way to enjoy the classic combo of chocolate and berries in a portable, crowd-pleasing cookie form. With rich chocolate flavor, fruity bursts, and a fun dipped finish, they’re sure to become a favorite for holidays, parties, or any time you’re craving something sweet.