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Chocolate Covered Strawberry Cookies

Irresistible Chocolate Covered Strawberry Cookies for Lovers

Delight in these Chocolate Covered Strawberry Cookies, a perfect blend of rich chocolate and tangy strawberries, ideal for special occasions.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Adds moisture and richness; can use salted butter but reduce additional salt.
  • 1 cup Light Brown Sugar Sweetens with a hint of caramel flavor; substitute with granulated sugar if desired.
  • 1 large Egg Vital for binding and texture.
  • 1 teaspoon Vanilla Extract Choose pure for best results.
  • 2 cups All-Purpose Flour Feel free to use gluten-free flour.
  • 1/2 cup Dutch-Processed Cocoa Powder Delivers rich chocolate flavor; regular cocoa can be used.
  • 1 teaspoon Baking Soda Essential for the cookie's rise.
  • 1 teaspoon Baking Powder Needed for the best rise.
  • 1/4 teaspoon Salt Balances sweetness.
  • 1 cup Freeze Dried Strawberries Introduces fruity flavor and texture.
  • 1 cup Semisweet Chocolate Chips For delightful chocolate chunks.
  • 2 tablespoons Coconut Oil Helps melt chocolate smoothly.
For the Chocolate Coating
  • 1 cup Semisweet Chocolate Chips Creates a luscious chocolate shell.
  • 1 tablespoon Coconut Oil Aids in melting chocolate perfectly.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Cookie Scoop
  • Baking Sheets
  • Parchment Paper
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
  2. In a mixing bowl, combine unsalted butter and light brown sugar. Beat until light and fluffy.
  3. Add the egg and vanilla extract, mixing until light in color and thickened.
  4. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl, then gradually add to the wet ingredients.
  5. Fold in the freeze-dried strawberries and chocolate chips until evenly distributed.
  6. Scoop the dough onto prepared sheets, spacing them 2 inches apart.
  7. Bake for 10-12 minutes until edges are set and centers are gooey.
  8. Cool cookies on sheets for about 15 minutes.
  9. Melt semisweet chocolate chips and coconut oil together until smooth.
  10. Dip the bottom of each cookie into the melted chocolate and place on parchment to set.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Ensure ingredients are at room temperature for even mixing. Do not overmix the dough.

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