Name: Chocolate Covered Strawberry Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) 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; 1 cup semisweet chocolate chips; 1 teaspoon coconut oil

If you’ve ever dreamed of a cookie that perfectly combines rich chocolate and the sweet tartness of strawberries, you’re in for a treat! This Chocolate Covered Strawberry Cookies Recipe is exactly that—a stunning mash-up of flavors and textures that I simply can’t get enough of, and I bet you’ll love it too. Soft, fluffy cocoa cookies studded with bursts of freeze-dried strawberries, then dipped and drizzled with luscious, melty chocolate—trust me, these are the cookies that everyone goes crazy for whenever I bring them to gatherings.

❤️

Why You’ll Love This Recipe

Perfect Balance of Flavors: The cocoa-rich cookie base is beautifully complemented by the tangy freeze-dried strawberries and smooth chocolate coating.
Easy Yet Impressive: You’ll look like a pro baker, but this recipe is straightforward and quick to make—great for both beginners and seasoned bakers.
Crowd-Pleaser: Whether it’s for a party, gift, or just a cozy night in, these cookies always disappear fast.
Versatile and Fun: You can tweak the toppings or dips to suit your taste or occasion without losing any of the cookie’s charm.

A close-up of a round dark brown chocolate cookie with a textured surface, studded with large shiny chocolate chunks and sprinkled with bright red fruit pieces. The cookie has thin streaks of drizzled dark chocolate over it and around it on a white marbled surface. Small white salt flakes are sprinkled on top, adding contrast to the dark cookie. The background and surface have scattered red crumbs and dark chocolate lines, creating a messy but appetizing look. photo taken with an iphone --ar 2:3 --v 7 - Chocolate Covered Strawberry Cookies, strawberry cookies with chocolate, easy chocolate strawberry cookies, homemade strawberry chocolate cookies, best strawberry cookie recipe

Ingredients You’ll Need

Each ingredient plays its role perfectly here to build that irresistible flavor and texture combo. When shopping, go for quality cocoa and fresh freeze-dried strawberries—they make a huge flavor difference you’ll notice right away.

Flat lay of a large square of unsalted butter at room temperature, a small mound of packed light brown sugar, one large whole uncracked egg with a clean shell, a small white bowl of clear vanilla extract, a small white bowl of all-purpose flour, a small white bowl of Dutch-processed cocoa powder, a small white bowl containing baking soda, a small white bowl containing baking powder, a small white bowl of fine salt, a small white bowl filled with bright red freeze dried strawberries, a small white bowl filled with shiny semisweet chocolate chips, and a small white bowl holding smooth coconut oil, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chocolate Covered Strawberry Cookies, strawberry cookies with chocolate, easy chocolate strawberry cookies, homemade strawberry chocolate cookies, best strawberry cookie recipe

Unsalted butter: Room temperature butter helps cream beautifully with the sugar to create that light, fluffy cookie base.
Light brown sugar: Adds moisture and a subtle caramel note that enhances the chocolate flavor.
Large egg: Brings moisture and structure; make sure it’s at room temperature for better mixing.
Vanilla extract: A classic flavor booster—don’t skip it.
All-purpose flour: The foundation of the cookie; be sure to measure properly by spooning and leveling.
Dutch-processed cocoa powder: Gives that deep, rich chocolate flavor with smooth acidity perfect for cookies.
Baking soda and baking powder: Work together to give the cookies just the right rise and tenderness.
Salt: Balances all the sweetness and enhances the chocolate notes.
Freeze-dried strawberries: These add bursts of real strawberry flavor with a nice crunch without watering down the dough.
Semisweet chocolate chips: Mixed into the dough and melted for coating—double the chocolate joy!
Coconut oil: Added to the melted chocolate for a smooth, shiny finish that hardens perfectly on the cookie base.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Chocolate Covered Strawberry Cookies Recipe, and you should too! It’s easy to swap out ingredients to suit your mood, season, or what’s in the pantry—just keep the balance so you don’t lose that perfect texture.

White Chocolate Twist: I once drizzled white chocolate over these instead of semisweet for a fun color contrast that made these perfect for Valentine’s Day celebrations.
Nutty Addition: Adding chopped pistachios or almonds gives a delightful crunch and a gorgeous pop of color—my family went wild for this!
Vegan Version: Swap butter with vegan margarine and use a flax egg substitute; the cookies still come out super tasty and moist.
Spiced Up: A pinch of cinnamon or chili powder adds surprising warmth and depth to the chocolate-strawberry combo.

How to Make Chocolate Covered Strawberry Cookies Recipe

Step 1: Get That Butter and Sugar Whipped Fluffy

Start by preheating your oven to 350°F and lining baking sheets with parchment paper—you’ll thank me later for the easy cleanup. In your mixer, beat the room temperature butter and brown sugar on medium-high until the mixture looks light, fluffy, and pale (about 2 minutes). This airiness is key to soft cookies with that melt-in-your-mouth texture. Don’t rush this step; I learned that being patient here is worth it.

Step 2: Add the Egg and Vanilla for Flavor and Structure

Scrape down your bowl with a spatula so everything incorporates evenly. Add your egg and vanilla extract and beat again on medium-high until the mixture is smooth, glossy, and lighter in color—usually another 2 minutes. This part hydrates the batter and amps up flavor.

Step 3: Mix Dry Ingredients and Fold in Strawberries + Chips

Combine your flour, cocoa powder, baking soda, baking powder, and salt separately. Then add them to your wet ingredients and beat on low just until you see no flour streaks—about 30 seconds. Overmixing here can toughen cookies, so be gentle! Then fold in the freeze-dried strawberries and chocolate chips carefully so they’re spread evenly but the dough stays fluffy.

Step 4: Scoop, Bake, and Cool

Using a 1 ½ ounce cookie scoop (or about 3 tablespoons), drop dough balls onto your prepared sheets, spaced about 2 inches apart. Bake for about 10–12 minutes. You’re aiming for cookies that puff up nicely, edges look set, but middles still hold a bit of gooeyness. I like to peek around the 10-minute mark to avoid overbaking because those gooey centers make all the difference. Let them cool on the sheet for 15 minutes—that helps them firm up before we add the chocolate magic.

Step 5: Dip, Drizzle, and Set the Chocolate

Now for the delicious finale. Melt the 1 cup of semisweet chocolate chips with coconut oil in 30-second intervals in the microwave, stirring well between sessions until silky smooth. Dip the bottom of each cookie into the melted chocolate, scraping off excess, then place back on parchment. If you want, drizzle the remaining chocolate on top for a pretty finish—your choice! Let the cookies sit at room temperature for about 30 minutes or until the chocolate hardens. This step really elevates the cookie from everyday to wow-worthy.

👨‍🍳

Pro Tips for Making Chocolate Covered Strawberry Cookies Recipe

Use Room Temperature Ingredients: I learned this the hard way—cold butter or eggs can cause uneven mixing and dense cookies.
Don’t Overbake: Pull your cookies out when edges look firm but the center seems slightly underdone; they finish setting as they cool.
Freeze-Dried Strawberries Are Key: Fresh strawberries would add too much moisture and make the dough soggy—freeze-dried give you all the flavor and crunch without the water.
Prep Your Dipping Station: Have parchment ready for the chocolate-dipped cookies and don’t wait too long to dip; melted chocolate hardens quickly!

How to Serve Chocolate Covered Strawberry Cookies Recipe

Chocolate Covered Strawberry Cookies Recipe - Serving

Garnishes

I like to add a little extra flair by sprinkling a pinch of crushed freeze-dried strawberry powder, or some finely chopped nuts on top of the drizzle before it sets. It adds a bit of color and texture that always impresses guests—and yes, it tastes incredible.

Side Dishes

These cookies pair beautifully with a warm cup of coffee or tea. I often serve them alongside fresh fruit or a mild cheese plate for a sophisticated snack spread. For a cozy night in, a scoop of vanilla ice cream on the side is a dreamy match.

Creative Ways to Present

For birthdays or Valentine’s Day, I like arranging these cookies in a heart shape on a lovely platter. Wrapping them individually in clear cellophane with a festive ribbon makes adorable, thoughtful gifts. Another fun idea is stacking them like mini cookie towers for a dessert centerpiece—guaranteed to spark conversation!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days. Because of the chocolate coating, I keep them layered with parchment paper so they don’t stick together. This way, they stay fresh and the chocolate remains glossy and crisp.

Freezing

If you want to prep ahead, you can freeze the baked cookies (without the chocolate coating) on a baking sheet until solid, then transfer to a freezer bag. When ready to serve, thaw completely, then dip and drizzle with chocolate fresh for best results. This helps keep the coating smooth without condensation.

Reheating

I don’t usually reheat these, but if you want the cookies warm, try gently microwaving one cookie for 10-15 seconds (avoid overdoing it or the chocolate coating can melt and lose its snap). This warms the center while keeping the chocolate mostly intact.

FAQs

Can I use fresh strawberries instead of freeze-dried in this recipe?

Fresh strawberries add too much moisture to the dough, which can make the cookies soggy and affect their texture. Freeze-dried strawberries give you that concentrated strawberry flavor without the moisture, which keeps your cookies perfectly tender and crisp.
How do I make sure the chocolate coating sets nicely?

Adding coconut oil to the melted chocolate helps it melt smoothly and harden with a glossy finish. After dipping, place cookies on parchment and let them set at room temperature for at least 30 minutes. Avoid refrigerating as it can cause the chocolate to bloom (white streaks).
Can I make this recipe dairy-free or vegan?

Absolutely! Use vegan butter substitutes and a flaxseed egg replacement (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Make sure to select dairy-free chocolate chips to keep it fully vegan and enjoy a delicious alternative.
What’s the best way to store these cookies?

Store at room temperature in an airtight container with parchment paper between layers to prevent sticking. They’ll stay fresh for up to 3 days. For longer storage, freeze the baked cookies (before dipping) and add the chocolate coating fresh after thawing.

Final Thoughts

I absolutely love how this Chocolate Covered Strawberry Cookies Recipe turns out every single time, and I think you will too. The way the strawberries pop amidst deep chocolate flavor brings a smile with every bite. Whether you’re baking for your family, friends, or just to indulge yourself, these cookies never fail to impress and satisfy. Give them a try—you might just discover your new favorite cookie that’s as fun to make as it is to eat!