Name: Chocolate Covered Strawberry Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 3 tbsp strawberry jam; 2 tbsp freeze-dried strawberries, crushed; Pink food coloring (optional); 1 cup dark or semi-sweet chocolate chips; 1 tbsp coconut oil or shortening

Ingredients

2 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 tsp vanilla extract

3 tbsp strawberry jam

2 tbsp freeze-dried strawberries, crushed

Pink food coloring (optional)

1 cup dark or semi-sweet chocolate chips

1 tbsp coconut oil or shortening

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.

Step 3: Using an electric mixer, cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.

Step 4: Beat in the egg, vanilla extract, strawberry jam, crushed freeze-dried strawberries, and pink food coloring if using, until evenly mixed.

Step 5: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing.

Step 6: Scoop the dough into 1½-tablespoon portions and roll each into a ball. Place them on the prepared baking sheets about 2 inches apart and gently flatten each ball.

Step 7: Bake the cookies for 10–12 minutes, until the edges are set but the centers remain soft. Let them cool completely on a wire rack.

Step 8: Melt the chocolate chips together with coconut oil or shortening in the microwave, stirring every 30 seconds until smooth.

Step 9: Drizzle the melted chocolate over the cooled cookies. Allow the chocolate to set before serving.

Tips & Variations

Substitute raspberry jam and freeze-dried raspberries for a different berry flavor twist.

Use white chocolate chips instead of dark or semi-sweet for a sweeter finish.

For a stronger strawberry taste, add a teaspoon of strawberry extract along with the vanilla.

If you prefer chewier cookies, reduce baking powder to 1/4 tsp and bake for slightly less time.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If they are covered with chocolate, keep them in a cool place to prevent melting. You can also refrigerate the cookies for up to a week; bring them to room temperature before serving. To reheat, warm gently in a low oven to refresh softness.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have a high moisture content and may alter the cookie texture. Freeze-dried strawberries are best for maintaining flavor without adding extra moisture.

What if I don’t have coconut oil or shortening for melting the chocolate?

You can melt chocolate on its own, but adding a small amount of coconut oil or shortening helps create a smoother drizzle and makes the chocolate set with a nice shine.