Introduction

These chocolate-covered strawberry cookies combine rich cocoa flavors with bursts of fresh strawberry in every bite. Topped with a smooth dark chocolate drizzle, they make a delightful treat perfect for any occasion.

Chocolate-Covered Strawberry Cookies Recipe - Recipe Image

Ingredients

½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup dark chocolate chips
½ cup fresh strawberries, finely chopped
½ cup dark chocolate, melted (for drizzle)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Wash, dry, and finely chop the strawberries, leaving visible pieces.
Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
Step 3: In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mix to the wet ingredients, stirring just until combined.
Step 4: Gently fold in the dark chocolate chips and chopped strawberries evenly throughout the dough.
Step 5: Scoop the dough onto the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, until edges are set and centers look slightly soft.
Step 6: While cookies cool, melt the dark chocolate in 20-second intervals in the microwave, stirring until smooth. Drizzle the melted chocolate over the cookies and let set for 10-15 minutes before serving.

Tips & Variations

Use frozen strawberries if fresh are unavailable; thaw and drain excess moisture before chopping to avoid soggy dough.
For a sweeter drizzle, mix white chocolate with dark chocolate when melting.
Replacing dark chocolate chips with milk chocolate chips adds a creamier flavor.
Chill the dough for 30 minutes before baking for thicker cookies.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To keep the chocolate drizzle intact, avoid stacking the cookies. Reheat gently in the microwave for 10-15 seconds if desired, but this may soften the chocolate topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well to remove excess moisture before adding to the dough to prevent sogginess.

How do I prevent the chocolate drizzle from melting in warm weather?

Let the drizzle fully set at room temperature, then store cookies in a cool, dry place or refrigerate briefly to keep the topping firm.

Chocolate-Covered Strawberry Cookies Recipe

Print Recipe

★★★★★

4.9 from 121 reviews

These Chocolate-Covered Strawberry Cookies combine the rich flavors of cocoa and dark chocolate with the fresh, fruity burst of chopped strawberries, all baked into soft, chewy cookies. Finished with a smooth dark chocolate drizzle, these treats are perfect for chocolate and fruit lovers alike.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cookies

½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup dark chocolate chips
½ cup fresh strawberries, finely chopped

For the Chocolate Drizzle

½ cup dark chocolate, melted

Instructions

Prep the Ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure even baking and prevent sticking. Wash and dry the strawberries thoroughly, then chop them into small but noticeable pieces for a vibrant flavor and texture.
Make the Cookie Dough: In a large mixing bowl, beat the softened butter with granulated and brown sugars until light and fluffy to incorporate air for soft cookies. Add the egg and vanilla extract, mixing until fully combined. In another bowl, whisk the flour, cocoa powder, baking soda, and salt for even distribution. Gradually mix the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing. Fold in dark chocolate chips and chopped strawberries evenly into the dough.
Scoop and Bake: Using a cookie scoop or spoon, place dough balls about 2 inches apart on the prepared baking sheet. The dough may be slightly sticky due to the strawberries, which is normal. Bake in the preheated oven for 10 to 12 minutes until the edges are set and centers appear slightly soft. Remove from oven and allow cookies to continue cooking on the baking sheet before cooling.
Add the Chocolate Drizzle: While the cookies cool, melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until smooth. Drizzle the melted chocolate over the cooled cookies with a spoon or piping bag. Let the chocolate set for 10 to 15 minutes before serving to achieve a perfect finish.

Notes

Make sure not to overbake the cookies; they should look slightly soft in the center when taken out of the oven.
Chopping the strawberries too finely may cause the dough to become too wet; small pieces give the best texture.
Use parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
The dark chocolate drizzle can be replaced with white chocolate for a different flavor variation.
Store cookies in an airtight container at room temperature for up to 3 days to keep them fresh.

Keywords: Chocolate strawberry cookies, chocolate drizzle cookies, homemade chocolate cookies, strawberry dessert, chocolate chip cookies