Chocolate-Covered Strawberry Cookies Recipe
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.
- 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
