Chocolate Covered Strawberry Cookies are a delightful treat that bring together the sweet, fresh flavor of strawberries with rich chocolate in every bite. These cookies combine a soft, tender texture with little bursts of strawberry and a smooth chocolate coating that makes them extra special.
I love making these cookies when I want something that feels a little fancy but is still easy to enjoy with a cup of tea or coffee. The best part is how the fruity sweetness of the strawberries balances perfectly with the chocolate, so you don’t get anything too rich or heavy. I always look forward to the moment when the chocolate is still slightly warm and melty—so good!
These cookies are great for sharing at parties, gifting to friends, or just keeping in a cookie jar at home. I’ve noticed that everyone who tries them can’t help but ask for the recipe because they taste like a little bite of happiness. Plus, they’re fun to make together with kids or friends, especially when it’s time to dip the cookies into chocolate and decorate.
Key Ingredients & Substitutions
All-Purpose Flour & Cocoa Powder: These form the cookie base, giving it structure and rich chocolate flavor. For a gluten-free option, try a 1-to-1 gluten-free flour blend. Unsweetened cocoa powder is best for real chocolate taste.
Butter & Sugar: Butter adds moisture and richness. If you want a dairy-free recipe, use vegan butter or coconut oil. Granulated sugar balances sweetness and helps with cookie texture.
Sour Cream or Greek Yogurt: These keep the cookies soft and tender. Greek yogurt works well if you prefer tangier flavor and added protein.
Fresh Strawberries: Thinly sliced strawberries give bright, fresh flavor. If strawberries are out of season, try freeze-dried strawberries for a similar taste with less moisture.
Chocolate Chips: Semi-sweet or dark chocolate chips are perfect to melt and coat the cookies. Feel free to use milk chocolate if you like it sweeter.
How Do You Keep the Strawberries From Making the Cookies Soggy?
Strawberries contain a lot of water, which can make cookies soggy if not handled right. Here are some helpful tips:
- Use fresh, very firm strawberries and slice them thinly to reduce moisture release.
- Press the slices gently onto the dough so they stay in place but don’t sink too deep.
- Bake the cookies until they are just set but still soft; this helps draw out moisture without losing tenderness.
- Cool the cookies on a wire rack so air can circulate and prevent sogginess.
- If using freeze-dried strawberries for garnish, add them after baking to keep their crispness.
These tricks help you get that lovely fresh strawberry flavor without a soggy cookie!
Equipment You’ll Need
- Mixing bowls – I recommend medium and large bowls to keep ingredients organized and make mixing easier.
- Whisk or hand mixer – helps blend wet ingredients smoothly for a perfectly creamy dough.
- Measuring cups and spoons – always accurate measurements make the best cookies.
- Baking sheet & parchment paper – ensures cookies bake evenly and come off easily.
- Cooling rack – keeps cookies crisp as they cool down.
- Microwave-safe bowl – quick way to melt the chocolate chips without mess.
- Spatula or spoon – for spreading icing and drizzling melted chocolate.
Flavor Variations & Add-Ins
- Swap strawberries with fresh raspberries or blueberries for different fruity flavors that pair well with chocolate.
- Add a splash of almond or peppermint extract to the dough for a subtle, tasty twist.
- Use white chocolate instead of dark or semi-sweet for a sweeter, creamier coating.
- Sprinkle crushed graham crackers or crushed walnuts onto the chocolate before it sets for added texture.
Chocolate Covered Strawberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
For the Topping & Decoration:
- 1 cup fresh strawberries, thinly sliced
- 1 cup semi-sweet or dark chocolate chips (for melting)
- Pink strawberry-flavored icing or frosting (optional)
- Freeze-dried strawberry pieces or dried edible rose petals (optional garnish)
Time You’ll Need:
You’ll spend about 15 minutes preparing the dough and cookies, 10-12 minutes baking time, and another 15-20 minutes cooling and decorating with melted chocolate. In total, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Next, in a large bowl, beat together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. Stir in the sour cream or Greek yogurt until smooth.
Gradually add the dry ingredients into the wet mixture, stirring gently until all combined into a soft chocolate cookie dough.
2. Shape and Bake the Cookies:
Scoop about 1.5 tablespoons of dough per cookie onto the lined baking sheet, spacing them about 2 inches apart. Gently press 2-3 thin slices of fresh strawberry into the center of each cookie.
Bake the cookies for 10-12 minutes, or until they’re set but still soft. Let them cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
3. Melt and Add the Chocolate Topping:
While the cookies cool, melt the chocolate chips in a microwave-safe bowl by heating in 20-second intervals, stirring between each until smooth.
If you like, spread a thin layer of strawberry-flavored icing around the strawberry slices on some cookies for extra flair. Then, dip the top half of some cookies into the melted chocolate or drizzle the melted chocolate generously over all cookies.
Sprinkle freeze-dried strawberry pieces or edible rose petals on the chocolate before it sets for a pretty finish.
Allow the chocolate to harden fully before serving or storing your cookies in an airtight container.
Enjoy your homemade Chocolate Covered Strawberry Cookies—they’re a wonderful balance of fruity, chocolatey goodness all in one bite!
Can I Use Frozen Strawberries Instead of Fresh?
It’s best to use fresh strawberries because frozen ones release extra moisture that can make the cookies soggy. If you must use frozen, thaw and pat them very dry before slicing and pressing onto the dough.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week, but bring them back to room temperature before serving for the best flavor.
Can I Skip the Strawberry Icing or Garnishes?
Absolutely! The strawberry icing and garnishes like freeze-dried strawberries or rose petals are optional for decoration and flavor. The cookies taste delicious with just the chocolate and fresh strawberries.
What’s the Best Way to Melt the Chocolate?
The microwave is quick and easy—heat the chocolate chips in 20-second bursts, stirring between until smooth. You can also melt chocolate in a double boiler on the stove for more control and to avoid burning.