Chocolate Covered Strawberry Cookie Delights Recipe

If you love the idea of combining fruity and chocolatey goodness in a cookie, then you’re going to fall head over heels for this Chocolate Covered Strawberry Cookie Delights Recipe. These cookies have this incredible mix of rich cocoa, bursts of freeze-dried strawberry, and a luscious chocolate coating that takes them from everyday to show-stopping. Trust me, once you try these, they’ll be begging to be part of your regular rotation.

this …

Ingredients You’ll Need

Every ingredient here plays a key role in creating that cookie magic. From the rich Dutch-processed cocoa to the handy freeze-dried strawberries, it’s all about combining layers of flavor and texture you’ll want to savor.

• Unsalted butter: Bring it to room temp for easy creaming to get your cookie base fluffy.
• Light brown sugar: Adds moisture and a hint of caramel flavor.
• Large egg: At room temp for better mixing and even baking.
• Vanilla extract: It brightens up the cocoa and strawberry notes.
• All-purpose flour: The backbone of your cookie’s structure.
• Dutch-processed cocoa powder: Deep chocolate flavor and lovely color.
• Baking soda & baking powder: For just the right lift and texture.
• Salt: Enhances all the sweet and chocolatey flavors.
• Freeze-dried strawberries: They pack intense strawberry flavor and remain crisp, unlike fresh ones that can water down batter.
• Semisweet chocolate chips: Mixed into the dough for melty pockets of chocolate.
• Semisweet chocolate chips (for coating): Melts beautifully for the dip and drizzle.
• Coconut oil: Helps achieve a glossy, smooth chocolate coating.

Variations

I like to mix things up depending on the occasion—feel free to make this recipe your own by swapping ingredients or toppings to fit your mood or dietary needs.

• White chocolate coating: I once tried replacing semisweet chocolate with white chocolate for the coating, and the sweet tang of strawberries really popped beautifully.
• Gluten-free option: Using a gluten-free flour blend works just as well, giving you the same chewy cookie with extra peace of mind for gluten sensitivities.
• Nutty add-ins: Toss in some finely chopped toasted almonds or pistachios for added crunch and a delightful twist.
• Berry variety: Try freeze-dried raspberries or blueberries if you want a different fruity angle—just keep that lovely crunch alive.

How to Make Chocolate Covered Strawberry Cookie Delights Recipe

Step 1: Cream the Butter and Sugar

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper — this helps cookies bake evenly and prevents sticking. Then, in your stand mixer (or a big bowl if you’re mixing by hand), beat the butter and light brown sugar on medium-high speed until the mixture is light, fluffy, and creamy—usually about 2 minutes. This step is crucial because it traps air and gives your cookies that tender crumb.

Step 2: Add Egg and Vanilla

Don’t skip scraping down the sides of your bowl here; it ensures every bit of sugar and butter makes it into the mix. Then beat in the room temperature egg and vanilla extract on medium-high speed until your batter looks pale and airy—another 2 minutes or so. This is when your cookie dough starts to develop a beautiful base.

Step 3: Mix in Dry Ingredients and Fold in Goodies

Whisk together the flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt in a separate bowl, then add it to your wet ingredients. Beat on low speed until everything just comes together. Don’t overmix here; you want to keep the dough tender. Next, gently fold in the freeze-dried strawberries and semisweet chocolate chips with a spatula. This keeps the strawberry pieces intact so you get those delightful bites.

Step 4: Scoop and Bake the Cookies

I like to use a 1 ½ ounce cookie scoop for perfect uniformity, but a large spoon works too — just aim for about 3 tablespoons of dough per cookie. Place them on your baking sheets spaced about 2 inches apart to give them room to puff up. Bake for 10 to 12 minutes. You’ll know they’re ready when the edges are set and a little firm, but the centers still look a bit gooey—that’s the sweet spot for chewy, soft cookies. Let them cool on the sheets for about 15 minutes.

Step 5: Dip and Drizzle with Melty Chocolate

While the cookies cool a bit, melt your chocolate and coconut oil together in 30-second bursts in the microwave, stirring between increments until silky smooth. Now comes the fun part: dip the bottom of each cookie into the melted chocolate, scraping off the excess chocolate with a spatula or the side of the bowl before setting it back on the parchment paper. For the cherry on top, drizzle some of that chocolate over the cookie tops. Let them set for at least 30 minutes until the chocolate hardens—then you’re in for a treat!

How to Serve Chocolate Covered Strawberry Cookie Delights Recipe

Garnishes

I love adding a few sprinkles of crushed freeze-dried strawberries or a light dusting of cocoa powder on top for an extra pop. Sometimes, a tiny sprinkle of sea salt over the chocolate drizzle takes the flavor to another level. These little finishes make your cookies look as great as they taste.

Side Dishes

Pair these with a cold glass of milk or a cup of freshly brewed coffee or tea. For a special brunch or dessert board, add fresh berries, whipped cream, or even a scoop of vanilla ice cream on the side—those combinations never fail to impress.

Creative Ways to Present

I once arranged these cookies on a pretty platter lined with strawberry leaves and edible flowers for a summer party, and they stole the show. Wrapping a few in cellophane tied with a red ribbon also makes a lovely homemade gift. Get creative with stacked cookie towers or pair them with mini cupcakes for dessert spreads at celebrations.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. The chocolate coating keeps them fresh and crisp for up to 4 days, which is perfect when you want to enjoy them over several days without losing that crunch and flavor.

Freezing

Freezing works great for these cookies! Place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container. This helps avoid sticking. When you want a quick treat, just thaw them at room temperature for about 20 minutes—fresh as ever.

Reheating

If you want your cookies warm, pop them in the microwave for 10-15 seconds or in a preheated 300°F oven for about 5 minutes. This softens the cookie without melting the chocolate coating too much. Be careful not to overheat, or the strawberry crunch might soften.

FAQs

Final Thoughts

This Chocolate Covered Strawberry Cookie Delights Recipe quickly became one of my favorites because it feels fancy but is so doable any day of the week. I love how the chocolate coating adds that little touch of decadence without complicating the process. Whether you’re baking for family, friends, or just because you deserve a treat, these cookies bring warmth and smiles every time. Give them a try—I promise you’ll be reaching for seconds and sharing the recipe with your besties!

Print