Chocolate Covered Strawberry Cookies are a sweet treat that combines the rich, smooth taste of chocolate with the fresh, fruity flavor of strawberries right in every bite. These cookies are soft and chewy, with bursts of strawberry pieces inside and a delicious chocolate coating that makes them look as good as they taste.
I love making these cookies when I want something a little special but still easy to enjoy with a cup of tea or coffee. The best part is that the chocolate helps keep the strawberries nice and juicy inside the cookie, so every bite feels like a little surprise. I often pop a few in the fridge before serving to get the chocolate extra firm—it’s a simple trick that makes them even more satisfying.
These cookies always bring a smile when I share them with friends and family, especially in warmer months when strawberries are at their freshest. They’re perfect for packing into lunchboxes, bringing to parties, or just having on hand for a quick, sweet snack. I find that their enticing combination of flavors and textures makes them a favorite no matter the occasion.
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cookie dough, giving it structure. You can swap with a gluten-free flour blend if needed, just be sure it’s a 1:1 substitute.
Cocoa powder: Unsweetened cocoa adds deep chocolate flavor. If you like, try Dutch-processed cocoa for a smoother taste.
Butter: Softened unsalted butter helps create a tender cookie. You can use salted butter but reduce added salt slightly.
Sugars: Using both granulated and brown sugar brings sweetness and a bit of chewiness. Brown sugar adds moisture and depth.
Strawberries: Fresh thin slices go on top for a nice contrast. If fresh aren’t available, dried strawberries can be mixed into the dough but won’t work for topping.
Chocolate for coating: Dark or semi-sweet chocolate works best here. Use vegan dark chocolate for a dairy-free option.
How Can I Make Sure the Chocolate Coating Looks Smooth and Shiny?
Melt the chocolate carefully to avoid burning or seizing. It’s easiest in the microwave with 30-second bursts, stirring in between to distribute heat evenly.
- Use a clean, dry bowl and utensil to melt your chocolate.
- Don’t overheat — stop and stir before it looks fully melted.
- If needed, add a tiny bit of coconut oil or vegetable oil to thin the chocolate and help it set with a nice shine.
- Spread or dip the cookies quickly, then add the strawberry slices while chocolate is still soft so they stick well.
- Place cookies in the fridge to let the chocolate harden and become glossy.
Equipment You’ll Need
- Mixing bowls – I find these handy for whisking dry ingredients and mixing the dough easily.
- Electric hand mixer or stand mixer – makes creaming butter and sugars quick and smooth.
- Measuring cups and spoons – helps you get the right amounts for perfect texture.
- Silicone baking mat or parchment paper – keeps cookies from sticking and makes cleanup easy.
- Baking sheet – provides even heat for perfectly baked cookies.
- Cookie scoop or spoon – ensures uniform-sized cookies for even baking.
- Microwave-safe bowl – for melting chocolate smoothly.
- Spatula or dipping fork – helps cover cookies with chocolate or drizzle it neatly.
Flavor Variations & Add-Ins
- White chocolate & berries: Replace dark chocolate with white chocolate and add blueberries or raspberries for a sweeter, fruitier touch.
- Mint chocolate: Stir a few drops of peppermint extract into the melted chocolate for a refreshing, wintry flavor.
- Nutty crunch: Add chopped nuts like almonds, pecans, or hazelnuts into the dough or sprinkle on top for extra texture.
- Stuffed strawberries: Top with a small spoon of strawberry jam before adding the chocolate for an extra burst of fruit flavor within.
How to Make Chocolate Covered Strawberry Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (optional)
For Topping & Coating:
- 6-8 fresh strawberries, thinly sliced
- 6 oz dark chocolate or semi-sweet chocolate, chopped or chocolate chips
- Sea salt flakes, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 10-12 minutes to bake, and 15-20 minutes to chill and set the chocolate topping. Overall, you’ll spend around 40-50 minutes from start to finish, including cooling time.
Step-by-Step Instructions:
1. Prepare the Cookie Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing well. Gradually add the dry ingredients to the wet, stirring just until combined. If you like, fold in mini chocolate chips for extra chocolatey bites.
2. Bake the Cookies
Using a cookie scoop or spoon, place rounded dough balls about 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes until just set but still soft in the center. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
3. Add the Chocolate and Strawberries
While the cookies cool, melt your chocolate in a microwave-safe bowl using 30-second intervals, stirring well each time until smooth. Spoon or dip melted chocolate over the top of each cooled cookie. Gently press 2-3 thin slices of fresh strawberry into the chocolate. Let the chocolate set briefly, then drizzle some extra chocolate over the top for a pretty finish. Sprinkle with a pinch of sea salt flakes before the chocolate firms up.
4. Chill and Serve
Place the finished cookies in the fridge for 15-20 minutes to allow the chocolate to harden completely. Enjoy your delicious Chocolate Covered Strawberry Cookies as a special treat anytime!
Can I Use Frozen Strawberries Instead of Fresh?
Fresh strawberries work best for topping since they hold their shape and texture. If using frozen, thaw completely and pat dry to remove excess moisture, but they may be softer and release juice that can affect the chocolate coating.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container in the fridge to keep the chocolate coating firm and fresh. They’ll keep well for up to 3-4 days. Let them sit at room temperature for a few minutes before enjoying.
Can I Make These Cookies Dairy-Free or Vegan?
Yes! Substitute the butter with a plant-based margarine or coconut oil, and use dairy-free chocolate for coating. Replace the egg with a flax or chia egg to keep the dough binding well.
What’s the Best Way to Melt Chocolate for Coating?
Use a microwave in short 30-second bursts, stirring between each to avoid overheating or burning. Alternatively, melt chocolate gently over a double boiler on the stove for better control.