Name: Covered Strawberry Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: ½ cup (1 stick) unsalted butter, at room temperature; 1 cup packed light brown sugar; 1 large egg, at room temperature; 2 teaspoons vanilla extract; 1 ¼ cups all-purpose flour; ⅓ cup Dutch-processed cocoa powder; ½ teaspoon baking soda; ¼ teaspoon baking powder; ½ teaspoon salt; 1 cup freeze-dried strawberries; 1 cup semisweet chocolate chips; 1 cup semisweet chocolate chips; 1 teaspoon coconut oil

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If you have a sweet tooth and a love for berries, you are going to fall head over heels for this Covered Strawberry Cookies Recipe. These cookies bring together the rich flavor of cocoa, the bright punch of freeze-dried strawberries, and a luxurious chocolate coating that makes every bite feel like a little celebration. Perfectly soft yet slightly gooey in the center, they’re a wonderful treat to share with friends, pack in lunchboxes, or indulge in during a quiet moment just for yourself. Trust me, once you try these Covered Strawberry Cookies Recipe delights, they’ll quickly become a top favorite in your baking repertoire.

Ingredients You’ll Need

A close-up view of many pieces of strawberries, showing different shapes like halves, quarters, and smaller parts tightly packed together. The strawberries have a bright red color with tiny yellow seeds on the outside and a juicy, shiny texture. The inside of the strawberries is lighter red or pink, with a soft, smooth look. The image fills the frame fully with these fresh, cut strawberries, showing rich red shades and natural shine. Photo taken with an iphone --ar 4:5 --v 7

Gathering a handful of simple yet essential ingredients is all it takes to create these unforgettable cookies. Each item plays a crucial role in building the flavor, texture, and visual appeal that make this Covered Strawberry Cookies Recipe so special.

½ cup (1 stick) unsalted butter, at room temperature: Provides a creamy base that adds richness and tenderness to the cookies.
1 cup packed light brown sugar: Adds sweetness with a touch of caramel flavor for depth.
1 large egg, at room temperature: Helps bind the ingredients and contributes to the cookie’s soft texture.
2 teaspoons vanilla extract: Enhances all the flavors with a warm, fragrant note.
1 ¼ cups all-purpose flour: The structural backbone of the cookie dough.
⅓ cup Dutch-processed cocoa powder: Delivers a rich chocolate flavor and dark, inviting color.
½ teaspoon baking soda: A leavening agent that helps cookies spread and rise just right.
¼ teaspoon baking powder: Adds a subtle lift for a tender crumb.
½ teaspoon salt: Balances the sweetness and intensifies flavors.
1 cup freeze dried strawberries: Provides bursts of intense strawberry flavor and a unique texture.
2 cups semisweet chocolate chips (divided): One cup becomes the luscious chocolate coating and drizzle, the other adds melty chocolate pockets inside your cookies.
1 teaspoon coconut oil: Helps create a smooth, glossy melted chocolate for coating.

How to Make Covered Strawberry Cookies Recipe

Step 1: Prep and Mix the Dough

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper—that way, cleanup will be a breeze. In the bowl of your stand mixer, beat the softened butter and brown sugar together on medium-high until the mixture is light and fluffy, which takes about two minutes. Scrape down the sides of the bowl then add the egg and vanilla extract, beating again until everything is pale and airy. This step is crucial because that light texture will make the cookies tender and rich.

Step 2: Add Dry Ingredients and Fold in the Fun

Time to bring in the dry ingredients! Combine the flour, Dutch-processed cocoa powder, baking soda, baking powder, and salt, then add them into the wet mixture. Beat everything on low speed just until you see no dry streaks—overmixing can toughen your cookies, so keep it gentle. After that, fold in the freeze dried strawberries and one cup of chocolate chips evenly throughout the dough. Those bursts of strawberry and molten chocolate are what make this Covered Strawberry Cookies Recipe pop.

Step 3: Portion and Bake

Using a 1½-ounce cookie scoop or a large spoon, scoop out the dough into perfectly even mounds on your prepared baking sheets, spacing them about two inches apart to allow for a little spreading. Bake for 10 to 12 minutes until the edges are set but the centers still look slightly soft and gooey—that’s how you know they’ll have that perfect chewy texture.

Step 4: Cool and Prepare the Chocolate Coating

Once the cookies come out of the oven, give them around 15 minutes to cool slightly on the baking sheet. Meanwhile, melt your remaining chocolate chips together with the coconut oil in a microwave-safe bowl, heating in 30-second bursts and stirring between each until silky smooth. This luscious melted chocolate will become the magic coating for the bottom of each cookie.

Step 5: Dip and Drizzle

Carefully dip the bottom of each cookie into the melted chocolate, scraping off any excess before placing them back onto fresh parchment paper. If you want to elevate the look even more, use the remaining chocolate to drizzle elegantly over the top. Let the cookies rest for about 30 minutes so the chocolate sets perfectly—this final touch takes the Covered Strawberry Cookies Recipe from delicious to absolutely irresistible.

How to Serve Covered Strawberry Cookies Recipe

The image shows a group of dark chocolate cookies stacked and spread out on a white marbled surface. Each cookie has a rich, dark brown color with visible chunks of bright red dried strawberries and a drizzle of melted dark chocolate on top. Some cookies show a smooth, shiny thick layer of dark chocolate on the bottom side. The cookies have a rough texture with small cracks and sprinkled coarse sea salt, adding a light sparkle to their surface. The red strawberry pieces contrast strongly with the dark chocolate, making the cookies look rich and appetizing. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an eye-catching and tasty garnish, consider dusting the cookies lightly with powdered sugar or sprinkle a few extra freeze-dried strawberry pieces on top of the chocolate drizzle before it sets. These little touches add a lovely burst of color and hint at the fruity strawberry inside.

Side Dishes

These cookies are a treat all on their own, but they pair beautifully with a glass of cold milk, a cup of freshly brewed coffee, or a fragrant herbal tea. For an afternoon indulgence, serve alongside fresh strawberries or even a scoop of vanilla ice cream to highlight the strawberry-chocolate harmony.

Creative Ways to Present

If you’re bringing the Covered Strawberry Cookies Recipe to a gathering, try stacking them neatly on a pretty plate tied with a ribbon. Or arrange them in small clusters with fresh berries and edible flowers on a serving tray for a charming and sophisticated display. Presentation elevates any treat, and these cookies are perfect for impressing without fuss.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies fresh by storing them in an airtight container at room temperature. They will stay soft and flavorful for up to 4 days. Make sure to keep them away from humid areas to preserve their wonderful texture.

Freezing

You can freeze the cookie dough balls before baking—place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag and freeze for up to 3 months. When you want fresh cookies, bake straight from frozen, adding a couple extra minutes to the baking time. Alternatively, fully baked cookies can be frozen in airtight containers for up to a month.

Reheating

To bring back that just-baked warmth, reheat cookies gently in a microwave for 10 to 15 seconds or in a warm oven at 300°F for about 5 minutes. This will revive their gooey center and melted chocolate goodness perfectly.

FAQs

Can I use fresh strawberries instead of freeze dried in this Covered Strawberry Cookies Recipe?

Fresh strawberries have a high moisture content that would change the cookie dough’s consistency and baking time. Freeze dried strawberries are the best choice because they add intense flavor and crunch without extra moisture.

What type of chocolate chips works best for the coating?

Semisweet chocolate chips melt smoothly and balance the sweetness of the strawberries and cookie dough. You can experiment with milk or dark chocolate for a different flavor profile, but semisweet is a reliable classic.

Why do the cookies stay gooey in the middle?

The gooey center comes from baking them just until the edges are set but the middle is still soft. This texture is delicious and makes the cookies feel extra indulgent. Just keep an eye on your oven timing for that perfect balance.

Is coconut oil necessary for melting chocolate?

Adding coconut oil thins the melted chocolate and gives it a lovely glossy finish, making it easier to dip and drizzle. If you don’t have coconut oil, a neutral oil or even butter can work as substitutes.

How do I prevent the chocolate from melting at room temperature?

Set the dipped cookies in a cool place or refrigerate them briefly to allow the chocolate to harden firmly. Storing them in a cool environment will help maintain that crisp chocolate shell without melting.

Final Thoughts

This Covered Strawberry Cookies Recipe is a delightful blend of flavors and textures that’s both easy to make and impossible to resist. Whether you’re baking for family, friends, or just for a treat-yourself moment, these cookies bring so much joy with every bite. Don’t hesitate to dive in and create a batch—you’ll be amazed at how quickly these disappear and how often you’ll want to make them again.