Why You'll Love It
- - Soft, buttery base that melts in your mouth
- - Fresh strawberry flavor hidden in each bite
- - Glossy chocolate coating adds elegance
- - Easy to make with pantry staples
These cookies are a delightful surprise—soft, sweet, and just the right amount of chocolatey. My family can’t get enough!
Essential Ingredient Guide
- All‑purpose flour: Provides structure; sift for a lighter crumb.
- Unsalted butter: Creates a tender texture; use room‑temperature butter for easy creaming.
- Freeze‑dried strawberries: Offer concentrated fruit flavor without added moisture.
- Dark chocolate chips: Melted for a smooth coat; choose at least 60% cocoa for depth.
- Lemon zest: Adds a subtle bright note that lifts the sweet.
- Granulated sugar: Sweetens and helps the cookie spread gently.
Complete Cooking Process
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Ingredient Readiness:
Measure flour and butter, chop strawberries, and preheat the oven for even baking.
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Flavor Development:
Cream butter and sugar, then fold in strawberries and lemon zest for aromatic layers.
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Texture Control:
Mix just until dough comes together; over‑mixing can make cookies tough.
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Finishing Touches:
Dip cooled cookies into melted chocolate and let set on parchment.
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Serving Timing:
Serve once chocolate has firmed, about 10 minutes, for the perfect snap.
- Chill the dough for 30 minutes to prevent spreading
- Use a double boiler to melt chocolate gently
- Store cookies in a single layer to keep the coating intact
- Add a pinch of sea salt on top for contrast
Pro Tips
Well, these little details really make a difference. I’ve found that chilling the dough not only keeps the shape but also gives the butter time to firm up, which leads to a more tender crumb. And honestly, a whisper of sea salt on the chocolate surface brings out the strawberry brightness in a way that feels just right for a quiet afternoon treat.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Do not over‑bake; cookies should stay pale golden
- Cool on a wire rack before dipping
- Use parchment for a clean chocolate set
Frequently Asked Questions
→ Can I use fresh strawberries instead of freeze‑dried?
Yes, but pat them dry thoroughly and gently fold them in to avoid extra moisture that can make the cookies spread.
→ What type of chocolate works best?
A dark chocolate with at least 60% cocoa gives a balanced bitterness that complements the sweet strawberry.
→ How long can I store the cookies?
Keep them in an airtight container at room temperature for up to three days; the chocolate may soften in warm weather.
→ Can I freeze the dough?
Absolutely. Shape the dough into balls, freeze solid, then bake straight from the freezer, adding a couple extra minutes.
→ Is there a gluten‑free version?
Swap all‑purpose flour for a 1‑to‑1 gluten‑free blend; the texture remains tender.
→ Do I need a tempering step for the chocolate?
Not necessary for this recipe; melting over low heat and letting it set on parchment works fine.
Chef's Tips
If the chocolate sets too quickly, gently warm the bowl over a simmering pot.,For an extra touch, sprinkle a pinch of sea salt on the chocolate before it hardens.,These cookies can be made ahead and stored in a single layer to keep the coating pristine.
Nutrition Facts
per serving
180
Calories
3g
Protein
22g
Carbs
10g
Fat
Taste Profile
A balanced sweet‑tart flavor with rich chocolate depth
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Produces a slightly denser cookie; reduce butter by 1 tbsp.
Will be sweeter; consider reducing sugar in the cookie base.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of cayenne pepper to the chocolate for a warm kick.
White Chocolate Delight
Swap dark chocolate for white chocolate and drizzle with melted dark chocolate for a marbled effect.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing the dough leading to tough cookies
- Dipping cookies before they are fully cooled, causing chocolate to melt off
- Using too much chocolate, which can overwhelm the strawberry flavor
Meal Prep & Storage
Make Ahead Tips
You can bake the cookies up to two days ahead; store them airtight and dip in chocolate just before serving for the freshest glaze.
Leftover Ideas
Enjoy a cookie with a glass of cold milk; re‑heat briefly in a warm oven if you prefer a softer texture.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients, preheat the oven.
Cream butter and sugar, add egg, vanilla, and lemon zest.
Fold in flour and strawberries, chill dough.
Portion dough onto sheet and bake.
Cool cookies, melt chocolate, dip and set.
Chocolate Covered Strawberry Cookies
Indulge in soft, buttery chocolate covered strawberry cookies—tiny, fragrant bites where sweet berries meet silky chocolate, perfect for a quiet afternoon tea or a cozy evening snack.
Timing
Prep Time
20 Minutes
Cook Time
12 Minutes
Total Time
32 Minutes
Recipe Details
Ingredients
Cookie Base
- 01 2 cups all‑purpose flour
- 02 1 cup unsalted butter, softened
- 03 3/4 cup granulated sugar
- 04 1 large egg
- 05 1 tsp vanilla extract
- 06 1 tsp lemon zest
- 07 1/2 cup freeze‑dried strawberries, crushed
Chocolate Coating
- 01 8 oz dark chocolate chips
- 02 1 tsp coconut oil (optional, for shine)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, cream together butter and sugar until light and fluffy; add the egg, vanilla, and lemon zest, mixing gently.
Stir in flour just until combined, then fold in the crushed freeze‑dried strawberries. Chill the dough for 30 minutes.
Scoop tablespoon‑sized balls onto the sheet, flatten slightly, and bake 10‑12 minutes until edges are pale gold.
Let cookies cool completely on a wire rack. Meanwhile, melt chocolate chips (and coconut oil if using) over a simmering pot, stirring until smooth.
Dip each cooled cookie halfway into the melted chocolate, letting excess drip off, then place back on parchment to set.
Notes & Tips
- 1 If the chocolate sets too quickly, gently warm the bowl over a simmering pot.
- 2 For an extra touch, sprinkle a pinch of sea salt on the chocolate before it hardens.
- 3 These cookies can be made ahead and stored in a single layer to keep the coating pristine.
Tools You'll Need
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Mixing bowls
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Electric mixer
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Baking sheet
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Parchment paper
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Double boiler or microwave‑safe bowl
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Wire rack
Must-Know Tips
- Don't over‑mix the dough, it can make cookies tough.
- Chill the dough to control spread.
- Taste the chocolate before dipping; add a dash of salt if needed.
Professional Secrets
- Room‑temperature butter ensures even creaming.
- Melt chocolate over low heat to avoid scorching.
- Use parchment paper for a smooth chocolate set.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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