Chocolate Covered Strawberry Cookies
These Chocolate Covered Strawberry Cookies are the perfect romantic treat for Valentine’s Day. Soft, chewy, and loaded with chocolate chips and diced strawberries, each bite offers the ideal blend of rich cocoa and fresh fruit. Dipped in smooth melted chocolate, they’re elegant, indulgent, and easy to make.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Baking Sheet
- Parchment Paper
- Spatula
- Wire Rack
- Microwave or double boiler
Ingrédients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips
- 1 cup diced strawberries fresh or freeze-dried
- chocolate for dipping milk, dark, or white
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
- Gently fold in chocolate chips and diced strawberries with a spatula until evenly distributed.
- Using a cookie scoop, place spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10–12 minutes, until the cookies are set but still soft in the center. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- While cookies cool, melt the chocolate for dipping using a microwave or double boiler. Dip each cookie halfway into the melted chocolate and place it back on parchment paper to set.
- Let the chocolate set completely before serving or storing. Optionally, drizzle more chocolate on top for decoration.
Notes
For best results, make sure the strawberries are diced small to avoid excess moisture. You can substitute fresh strawberries with freeze-dried ones for a longer shelf life. Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.