I’ve perfected Chocolate Covered Strawberry Cookies that I’m adding to my Valentine’s Day Cookie Ideas thanks to a single surprising twist that sets them apart.

Jump to Recipe

I love a recipe that surprises, and these Chocolate Covered Strawberry Cookies do just that. They hide crunchy pieces of freeze dried strawberries inside chocolate forward cookies studded with semisweet chocolate chips, so every bite flips between tart and rich.

I messed up the first batch cause I added too much chocolate but the happy accident made them way better, honest. They’d steal the show on a Valentine’s Day Dessert Board and are perfect as one of your go to Valentine’s Day Cookie Ideas, whether you’re baking for a crush or planning treats to sell.

Try them and tell me how they turned out.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter: Rich in fat and flavor, helps cookies spread and gives tender crumb, high calories.
Granulated and brown sugars: Sugar adds sweetness, brown sugar adds moisture and chewiness, not very healthy.
Eggs: Provide protein and structure, help bind ingredients, make cookies soft and lift.
Unsweetened cocoa powder: Gives chocolate flavor, low fat, some antioxidants, can be slightly bitter.
Freeze dried strawberries: Adds bright tart strawberry notes, intense flavor, a little fiber and vitamin C.
Semisweet chocolate chips: Melts into pockets of gooey chocolate, adds sweetness, extra fat and calories.
Cornstarch: Lightens cookie texture, makes them soft and cakey, no real nutrition value.

Ingredient Quantities

1 cup (226 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

3/4 cup packed (165 g) light brown sugar

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups (about 280 g) all purpose flour

3/4 cup (about 75 g) unsweetened cocoa powder

1 tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (about 170 g) semisweet chocolate chips or chopped chocolate

1 cup (about 30 g) freeze dried strawberries, crushed

8 ounces (about 225 g) semisweet or dark chocolate for dipping

2 ounces (about 55 g) white chocolate for drizzle (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat. Weigh or spoon and level the flour so your cookies arent too dense.

2. In a large bowl beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Add 2 large eggs one at a time then stir in 1 teaspoon vanilla extract, dont overmix after the eggs.

3. In a separate bowl whisk together 2 1/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt. Sift the cocoa if it looks lumpy.

4. Add the dry mix to the butter mixture in two additions mixing just until combined. Fold in 1 cup semisweet chocolate chips or chopped chocolate and 1 cup crushed freeze dried strawberries until evenly distributed.

5. Scoop dough by tablespoonfuls or use a small cookie scoop onto the prepared sheets spacing the mounds about two inches apart. For thicker cookies chill the scooped dough in the fridge for 30 minutes, its optional but helps control spread.

6. Bake one sheet at a time for about 9 to 11 minutes. The edges should look set but centers still soft, dont wait until they look fully firm or theyll be dry. Let cookies rest on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

7. Melt 8 ounces semisweet or dark chocolate for dipping using a double boiler or microwave in 20 to 30 second bursts stirring between bursts until smooth. If microwave use short bursts to avoid burning.

8. Dip half of each cooled cookie into the melted chocolate, let excess drip off and place on parchment. If you like sprinkle a little extra crushed freeze dried strawberry on the wet chocolate so it sticks.

9. If using white chocolate melt 2 ounces the same way and drizzle over the dipped cookies with a spoon or a small plastic bag with the corner snipped. Let chocolate set at room temperature or pop the tray in the fridge for 10 minutes to speed it up. Store in an airtight container at room temp for up to three days or in the fridge for longer, bring to room temperature before serving for best texture.

Equipment Needed

1. Oven plus 2 baking sheets, lined with parchment paper or silicone mats
2. Kitchen scale and measuring cups and spoons (weigh or spoon and level the flour)
3. Large mixing bowl and a medium bowl for the dry ingredients
4. Electric hand mixer or stand mixer (or a whisk if you want to work harder)
5. Sifter or fine mesh sieve and a whisk for the cocoa and flour
6. Rubber spatula and a wooden spoon for folding and scraping
7. Tablespoon cookie scoop or a small scoop and extra spoons for portioning dough
8. Wire cooling rack
9. Small heatproof bowl and a saucepan for a double boiler or a microwave safe bowl for melting chocolate, plus a spoon or small plastic bag with the corner snipped for drizzling

FAQ

Q: Can I use fresh strawberries instead of freeze dried? A: Fresh strawberries have too much water and will make the cookies soggy, so dont use them here. Freeze dried strawberries add bright flavor and a little crunch, just crush them into crumbs with a spice grinder or bag and rolling pin.

Q: Do I need to chill the dough before baking? A: Chilling is optional but recommended. 30 to 60 minutes chills the butter so the cookies spread less and the flavors deepen, but you can bake right away if you are short on time, just expect flatter cookies.

Q: What oven temp and baking time should I use? A: Bake at 350 F (175 C) for about 9 to 11 minutes. The edges should look set and the centers still a bit soft, they firm up as they cool so dont overbake.

Q: How do I melt and dip the cookies in chocolate without it getting grainy? A: Melt chocolate slowly in the microwave in 15 to 20 second bursts, stirring between each burst, or use a double boiler. Dip cookies while chocolate is smooth, place on parchment to set. If it looks grainy you overheated it, try warming it very gently and stirring until smooth.

Q: Can I freeze the dough or finished cookies? A: Yes. Scoop dough into balls, freeze on a tray until solid, then transfer to a bag for up to 3 months, bake from frozen adding 1 to 2 minutes to baking time. Finished dipped cookies freeze okay too, wrap well and thaw at room temp before serving.

Q: Any easy swaps for chocolate or sugar? A: You can use dark, semi sweet, or milk chocolate depending on how sweet you want them. Light brown sugar gives chew and depth, but you can use all granulated for a crisper cookie. If you use Dutch process cocoa the flavor changes a bit, but the recipe will still work.

Chocolate Covered Strawberry Cookies Perfect For Your Sweetheart Recipe Substitutions and Variations

Unsalted butter -> Refined coconut oil. Use the same volume, 1 cup, but make sure it is solid not melted when you cream it with the sugars. Cookies will be a bit crumblier and have a faint coconut taste, so use refined if you dont want coconut flavor.
Eggs -> Flax eggs for an egg free option. For each egg mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes until gelled. Works well in chocolate dough but texture is slightly denser.
All purpose flour -> 1 to 1 gluten free flour blend. Swap cup for cup, and if the blend has no binder add 1 quarter teaspoon xanthan gum per cup of flour. Dough may be a touch more fragile but flavor is the same.
Freeze dried strawberries -> Dried strawberries or chopped fresh strawberries. If using dried use about three quarters cup finely chopped. If using fresh use half cup finely chopped and pat them very dry, you might need to reduce butter by 1 to 2 tablespoons so the dough isnt too wet.

Pro Tips

– Weigh the flour or spoon and level into the cup. Too much flour makes cookies dense and dry, and the cocoa can hide extra flour so it sneaks in. If the dough looks stiff, dont add lots more liquid, just chill it and reassess.

– Chill the scooped dough for at least 20 to 30 minutes when you want taller, chewier cookies. Cold dough spreads less so you get those soft centers without the flat pancakes. If you skip chilling, expect a thinner cookie.

– Pull the cookies from the oven when the edges look set but the centers still seem soft. They continue to cook on the hot sheet, so waiting until they look fully firm will give you overbaked, dry cookies.

– When melting chocolate, use short microwave bursts and stir a lot, or a double boiler. For a shinier, smoother dip add just 1 teaspoon of neutral oil or a little coconut oil to the melted chocolate, and make sure the cookies are completely cool before dipping so the chocolate doesnt seize or melt right off. If you want extra texture and color, press crushed freeze dried strawberry into the wet chocolate so it sticks.

Chocolate Covered Strawberry Cookies Perfect For Your Sweetheart Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’ve perfected Chocolate Covered Strawberry Cookies that I’m adding to my Valentine’s Day Cookie Ideas thanks to a single surprising twist that sets them apart.

Servings

servings

Calories

275

kcal

Equipment: 1. Oven plus 2 baking sheets, lined with parchment paper or silicone mats
2. Kitchen scale and measuring cups and spoons (weigh or spoon and level the flour)
3. Large mixing bowl and a medium bowl for the dry ingredients
4. Electric hand mixer or stand mixer (or a whisk if you want to work harder)
5. Sifter or fine mesh sieve and a whisk for the cocoa and flour
6. Rubber spatula and a wooden spoon for folding and scraping
7. Tablespoon cookie scoop or a small scoop and extra spoons for portioning dough
8. Wire cooling rack
9. Small heatproof bowl and a saucepan for a double boiler or a microwave safe bowl for melting chocolate, plus a spoon or small plastic bag with the corner snipped for drizzling

Ingredients

1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3/4 cup packed (165 g) light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups (about 280 g) all purpose flour
3/4 cup (about 75 g) unsweetened cocoa powder
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (about 170 g) semisweet chocolate chips or chopped chocolate
1 cup (about 30 g) freeze dried strawberries, crushed
8 ounces (about 225 g) semisweet or dark chocolate for dipping
2 ounces (about 55 g) white chocolate for drizzle (optional)

Directions

Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat. Weigh or spoon and level the flour so your cookies arent too dense.
In a large bowl beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Add 2 large eggs one at a time then stir in 1 teaspoon vanilla extract, dont overmix after the eggs.
In a separate bowl whisk together 2 1/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt. Sift the cocoa if it looks lumpy.
Add the dry mix to the butter mixture in two additions mixing just until combined. Fold in 1 cup semisweet chocolate chips or chopped chocolate and 1 cup crushed freeze dried strawberries until evenly distributed.
Scoop dough by tablespoonfuls or use a small cookie scoop onto the prepared sheets spacing the mounds about two inches apart. For thicker cookies chill the scooped dough in the fridge for 30 minutes, its optional but helps control spread.
Bake one sheet at a time for about 9 to 11 minutes. The edges should look set but centers still soft, dont wait until they look fully firm or theyll be dry. Let cookies rest on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Melt 8 ounces semisweet or dark chocolate for dipping using a double boiler or microwave in 20 to 30 second bursts stirring between bursts until smooth. If microwave use short bursts to avoid burning.
Dip half of each cooled cookie into the melted chocolate, let excess drip off and place on parchment. If you like sprinkle a little extra crushed freeze dried strawberry on the wet chocolate so it sticks.
If using white chocolate melt 2 ounces the same way and drizzle over the dipped cookies with a spoon or a small plastic bag with the corner snipped. Let chocolate set at room temperature or pop the tray in the fridge for 10 minutes to speed it up. Store in an airtight container at room temp for up to three days or in the fridge for longer, bring to room temperature before serving for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.