Desserts & Sweets

Chocolate Covered Strawberry Cookies

By Emma :

Everyday Culinary Delights👩‍🍳

Chocolate Covered Strawberry Cookies

Hello, dear readers! First off, I just want to express a massive thank you for all the love and support you’ve shown towards my little kitchen adventures. It’s your enthusiasm that keeps this blog brimming with recipes, and today, I’ve got a real treat for you—Chocolate Covered Strawberry Cookies! I promised you versatile, and here’s proof! This recipe brings together the romance of chocolate-covered strawberries and the cozy comfort of cookies. Trust me, the aroma alone is worth the bake!

Ingredients

For these dreamy cookies, you’ll need:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup chocolate chips (semisweet or dark)
  • 1 cup chopped fresh strawberries
  • 1 tablespoon all-purpose flour (for coating strawberries)

How to Make Chocolate Covered Strawberry Cookies

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together 1 cup flour, baking soda, and salt in a small bowl. Set aside.
  3. Cream together butter and sugars in a large mixing bowl until light and fluffy.
  4. Beat in the egg and vanilla extract. Gradually blend in the cocoa powder and flour mixture until smooth.
  5. Toss the chopped strawberries with 1 tablespoon flour to coat (this helps prevent sinking).
  6. Fold in chocolate chips and floured strawberries gently into the batter.
  7. Drop dough by tablespoonfuls onto the prepared baking sheets.
  8. Bake for 12-15 minutes or until the cookies are just set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Helpful Tips

  • Don’t overmix the dough; just blend until the ingredients are combined.
  • Chill the dough for 30 minutes before baking if the dough is too sticky or soft.
  • Keep an eye on the oven! These cookies can go from perfect to overdone quickly.

Substitutions/Variations

  • Vegan-friendly: Substitute the butter with coconut oil and the egg with a flax egg.
  • Gluten-Free: Swap all-purpose flour for your favorite gluten-free blend.
  • Add a Nutty Crunch: Mix in 1/2 cup of chopped pecans or walnuts for an added texture.

Frequently Asked Questions

Q: Can I use frozen strawberries? A: Yes, but make sure to thaw and drain them well to avoid excess moisture.

Q: How do I store these cookies? A: Keep them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Storage Instructions

These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. For longer storage, place them in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before serving.

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Thank you for joining me in the kitchen today! I’m kicking myself for not having shot the making of these cookies, but that just means you’ll have to try them and see the magic for yourselves! Don’t forget to share your results and keep those questions coming. Happy baking!

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Chocolate Covered Strawberry Cookies

Chocolate Covered Strawberry Cookies


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  • Author: Emma
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x

Description

Dive into a delightful fusion of flavors with our Chocolate Covered Strawberry Cookies! This recipe brings the elegance of chocolate-covered strawberries into a warm, chewy cookie that’s absolutely irresistible. Perfect for special occasions or a sweet treat to brighten your day, these cookies are sure to enchant anyone who tries them. Let’s bake a batch and fill the kitchen with love and the scent of chocolate and strawberries!


Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup semisweet chocolate chips
  • 1 cup fresh strawberries, finely chopped
  • 1 tablespoon all-purpose flour (for strawberries)

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, and salt.
  3. In a larger bowl, cream the butter with both sugars until light and fluffy. Beat in the egg and vanilla.
  4. Gradually mix in cocoa powder and the flour mixture until well combined.
  5. Toss strawberries in 1 tablespoon flour and fold them into the batter along with chocolate chips.
  6. Drop tablespoonfuls of dough onto prepared sheets, spacing them apart.
  7. Bake for 12-15 minutes, until cookies are set but still soft. Cool on the sheet for 5 minutes, then transfer to a rack.

Notes

  • For a vegan version, substitute butter with coconut oil and the egg with a flax egg.
  • To avoid strawberries from creating too much moisture in the dough, make sure they are patted dry after chopping.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 85mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

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