If you love the decadent pairing of chocolate and strawberries but want something a little more special than just dipped fruit, this Easy Chocolate Covered Strawberry Cookies Recipe is a total game-changer. These cookies capture that luscious burst of strawberry in a soft, tender bite, all beautifully enveloped in rich chocolate and a dusting of rosy strawberry powder. They’re perfectly chewy with just the right balance of sweetness and a hint of cinnamon for warmth that makes them utterly addictive. Whether you’re baking for a cozy night in, a special celebration, or a gift to brighten someone’s day, these cookies bring a sophisticated yet homey vibe that everyone will rave about.
Ingredients You’ll Need
Every ingredient in this recipe is simple yet plays an essential role in building the flavor and texture that make these cookies unforgettable. From the rich butter that provides moisture to the cake flour that creates a delicate crumb, each component has its part to play.
- 1 cup butter: Kerrygold unsalted butter is my go-to for creamy richness and perfect baking consistency.
- 1 cup brown sugar: Packed firmly, it gives the cookies that irresistibly chewy texture and deep caramel notes.
- 1/2 cup sugar: Balances the sweetness and helps the cookies brown beautifully.
- 2 eggs: Use room temperature eggs for better mixing and fluffier texture.
- 2 tbsp oil: Adds extra moisture and tenderness to the cookie dough.
- 1 1/2 tsp vanilla: Enhances all the flavors with a warm, familiar aroma.
- 3 1/4 cups cake flour: King Arthur flour is my recommendation for a wonderfully tender crumb.
- 3/4 cup cocoa powder: Sifted to ensure smooth dough and rich, chocolatey depth.
- 2 tsp baking powder: Gives the cookies a gentle rise and lightness.
- 1/8 tsp baking soda: Balances acidity and improves texture.
- 3/4 tsp salt: Intensifies the flavors and offsets the sweetness perfectly.
- 1/4 tsp ground cinnamon: Adds a subtle warmth that complements strawberry and chocolate beautifully.
- 8 tbsp butter: Used in the strawberry powder glaze for a rich finish.
- 4 tbsp strawberry powder: Made from crushed freeze-dried berries, it gives that vibrant natural strawberry flavor and pretty pink hue.
- 1/8 tsp salt: Enhances the glaze’s flavor for balance.
- 1 1/3 cups powdered sugar: Sweetens the glaze to silky perfection.
- 1 cup chocolate chips: Ghirardelli 60% cacao bittersweet chips melt smoothly for a decadent coating.
- 1/4 cup cream: Added to the chocolate for a luscious, glossy finish.
How to Make Easy Chocolate Covered Strawberry Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by creaming the butter, brown sugar, and sugar together in a large bowl until light and fluffy—this will help create that perfect chewy texture. Then, beat in the eggs one at a time, followed by the oil and vanilla extract. In a separate bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overwork the dough or your cookies could turn out tough. Once the dough comes together, cover it and chill it in the fridge for about 20 minutes to make it easier to handle.
Step 2: Bake the Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and place them spaced about 2 inches apart on the sheets. Bake for 10-12 minutes or until the edges are set but the centers still look slightly undercooked—that’s the sweet spot for soft, chewy cookies. Remove from oven and let cool on the sheets for a few minutes before transferring to a wire rack to cool completely.
Step 3: Make the Strawberry Powder Glaze
While the cookies cool, prepare the strawberry glaze by melting the 8 tablespoons of butter in a small saucepan over low heat. Stir in the strawberry powder, salt, and powdered sugar until smooth and glossy. This glaze is what gives the cookies their signature burst of strawberry flavor and that pretty pink tint. Let it cool just enough so it thickens slightly but remains spreadable.
Step 4: Dip and Decorate
Melt the chocolate chips and cream together in a heatproof bowl over simmering water, stirring until smooth. Dip half of each cookie into the melted chocolate, letting any excess drip off, and place them on parchment to set. Using a spoon or a piping bag, drizzle the strawberry glaze over the chocolate-dipped portion, or alternatively, spoon the glaze on then quickly top with a bit of extra strawberry powder for a pretty finish. Allow the chocolate and glaze to set fully before serving or storing.
How to Serve Easy Chocolate Covered Strawberry Cookies Recipe
Garnishes
A sprinkle of crushed freeze-dried strawberries or a light dusting of powdered sugar adds an elegant touch to your cookies. For a festive presentation, try topping with edible gold flakes or a few fresh strawberry slices right before serving. These simple garnishes elevate the look without overpowering the flavor, making every bite feel special.
Side Dishes
Pairing these cookies with a cup of rich hot chocolate or a smooth vanilla latte happens on my must-do list every time. The creamy drinks complement the chocolate and strawberry notes perfectly. For a fresher contrast, serve alongside a bowl of mixed berries or a tangy lemon sorbet to cleanse the palate after indulging.
Creative Ways to Present
If you’re gifting, arrange these cookies in a pretty box with parchment paper and tied with a pastel ribbon to highlight the strawberry theme. Serving at a gathering? Display on a tiered dessert tray garnished with fresh strawberry leaves and chocolate curls for an impressive centerpiece. For a playful touch, stack cookies and insert a small spoon to create a mini dessert “sandwich” with extra glaze inside.
Make Ahead and Storage
Storing Leftovers
Store your Easy Chocolate Covered Strawberry Cookies in an airtight container at room temperature for up to 4 days to keep them soft and flavorful. If your kitchen is warm, keeping them slightly chilled helps maintain the chocolate coating without hardening the cookie excessively.
Freezing
These cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze individually before transferring to a freezer-safe container or bag. They’ll keep for up to 3 months. When ready, thaw at room temperature for about 30 minutes to preserve their delicate texture and taste.
Reheating
If you want to warm them up slightly after storing, pop the cookies in a preheated 300°F (150°C) oven for 5 minutes. This refreshes their softness without melting the chocolate too much, making each bite taste like they just came out of the oven.
FAQs
Can I use regular all-purpose flour instead of cake flour?
While cake flour creates a lighter and more tender crumb, you can substitute all-purpose flour if needed. Just reduce the amount slightly and consider adding a bit of cornstarch to mimic cake flour’s texture.
Is freeze-dried strawberry powder easy to find? Can I make it at home?
Freeze-dried strawberry powder is available online or specialty stores. You can make your own by pulsing freeze-dried strawberries in a food processor until fine. Just make sure they’re fully dry to prevent clumping.
What type of chocolate works best for dipping?
High-quality bittersweet or semi-sweet chocolate chips or bars melt smoothly and complement the strawberry flavor nicely. Avoid overly sweet milk chocolate as it can overpower the delicate balance.
How long do the cookies stay fresh after glazing?
Once glazed, the cookies are best enjoyed within 3 to 4 days for peak flavor and texture. Beyond that, the glaze might become sticky, and cookies can dry out.
Can I make this recipe vegan or dairy-free?
This recipe relies on butter, eggs, and cream, which are not vegan. However, you could experiment with plant-based butter, flax eggs, and dairy-free cream alternatives for a vegan version, though texture and flavor might vary.
Final Thoughts
There is something truly special about this Easy Chocolate Covered Strawberry Cookies Recipe that makes it a standout in any cookie lineup. From the moment you mix the dough to that first bite, it’s clear this recipe was made with care and a love for beautiful, balanced flavors. I promise, once you try these cookies, they’ll become your go-to whenever you want to impress with minimal fuss. So gather your ingredients, preheat your oven, and treat yourself to a batch of these delightful cookies that are as fun to make as they are to eat!
Print
Easy Chocolate Covered Strawberry Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings (approximately 12-16 cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Easy Chocolate Covered Strawberry Cookies combine rich cocoa flavors with a hint of strawberry for a delightful twist on classic cookies. Featuring a tender crumb with a chewy texture, these cookies are topped with a luscious strawberry-infused buttercream and finished with bittersweet chocolate for an elegant treat.
Ingredients
Cookie Dough
- 1 cup unsalted butter (preferably Kerrygold), softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs (room temperature, about 70°F)
- 2 tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- 3 1/4 cups cake flour (preferably King Arthur)
- 3/4 cup cocoa powder (sifted)
- 2 tsp baking powder
- 1/8 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp ground cinnamon
Strawberry Buttercream
- 8 tbsp unsalted butter, softened
- 4 tbsp strawberry powder (made from crushed freeze-dried berries)
- 1/8 tsp salt
- 1 1/3 cups powdered sugar
Chocolate Ganache
- 1 cup bittersweet chocolate chips (Ghirardelli 60% cacao)
- 1/4 cup heavy cream
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together 1 cup of softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, oil, and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, sifted cocoa powder, baking powder, baking soda, salt, and ground cinnamon to ensure even distribution of leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough, which can cause tough cookies.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to handle and resulting in a better texture after baking.
- Preheat the Oven: Set the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Form Cookies: Scoop or roll dough into approximately 1.5-inch balls and place them evenly spaced on the prepared baking sheets.
- Bake the Cookies: Bake for 12-15 minutes until edges are set but centers remain slightly soft. Remove from oven and allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Strawberry Buttercream: In a clean bowl, beat 8 tbsp softened butter until creamy. Gradually add powdered sugar, strawberry powder, and salt, mixing until smooth and fluffy. Adjust consistency with a small amount of milk or powdered sugar if necessary.
- Frost the Cookies: Once cookies are completely cooled, pipe or spread a generous layer of strawberry buttercream on top of each cookie.
- Make Chocolate Ganache: Heat 1/4 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Drizzle Ganache: Using a spoon or piping bag, drizzle the chocolate ganache over the frosted cookies. Allow ganache to set at room temperature or refrigerate briefly to harden.
- Serve and Store: Enjoy the cookies fresh or store airtight at room temperature for up to 3 days or refrigerate for up to a week.
Notes
- Using cake flour provides a tender crumb; if unavailable, use all-purpose flour but reduce by 2 tbsp for better texture.
- Ensure eggs are at room temperature to help the dough bind properly.
- Freeze-dried strawberry powder adds natural flavor without extra moisture; substitute with fresh strawberry puree sparingly.
- Chilling the dough prevents excessive spreading during baking.
- For a dairy-free option, use vegan butter and dairy-free chocolate chips along with coconut cream for ganache.
- Cookies are best enjoyed within a few days to maintain freshness.
