Chocolate Covered Strawberry Cookies are a sweet treat that brings together the fresh, fruity flavor of strawberries with rich, smooth chocolate. These cookies are soft and chewy with bursts of strawberry goodness inside, all wrapped up in a glossy chocolate coating that adds just the right touch of luxury without being too much.
I love making these cookies when I want a dessert that’s a little different but still feels familiar and cozy. The strawberry pieces make them taste like a hint of summer, while the chocolate gives them that classic comfort. I usually keep the strawberries a bit chunky for that little surprise in every bite, which makes these cookies extra fun to eat.
These cookies are great for sharing with friends or sneaking a couple for yourself alongside a cup of tea or coffee. Whenever I bring a batch to gatherings, they disappear quickly because they’re just that good. If you want to switch things up, try drizzling some white chocolate on top for a pretty finish and a little extra sweetness.
Key Ingredients & Substitutions
Strawberries: Fresh strawberries add juicy sweetness and a bright flavor. If fresh isn’t available, freeze-dried strawberries work well as a topping too. Avoid adding frozen strawberries inside the dough as they can release too much moisture.
Cocoa Powder: Unsweetened cocoa powder gives the cookies rich chocolate flavor. You can substitute with Dutch-processed cocoa for a milder taste, but remember it may change the texture slightly.
Butter: Softened unsalted butter helps make the cookies tender. You can swap with margarine or coconut oil, but it may affect the flavor and texture a bit.
Chocolate for coating: Use dark or semi-sweet chocolate for dipping the cookies. If you prefer sweeter, milk chocolate works fine too. White chocolate is great for drizzling on top for a pretty contrast.
How Do I Wrap the Strawberry with Cookie Dough Without It Leaking?
Wrapping the strawberry fully in dough can be tricky but is key to keeping juices inside and preventing soggy cookies.
- Scoop enough dough (about a tablespoon) to fully cover the strawberry.
- Flatten the dough in your palm, place the strawberry in the center, then gently mold the dough around it, pinching seams to seal well.
- Avoid holes or gaps; sealing prevents juice from leaking out during baking.
- Handle the dough gently so it doesn’t tear, but make sure it’s covered completely before baking.
If the dough is sticking to your hands, a light dusting of flour on your fingers helps.
Equipment You’ll Need
- Mixing bowls – I use separate bowls for combining ingredients and melting chocolate, which keeps things organized.
- Whisk or electric mixer – makes beating the butter and sugar easier and quicker.
- Measuring cups and spoons – helps you get the ingredients just right.
- Baking sheet and parchment paper – prevents sticking and makes clean-up simple.
- Ice cream scoop or tablespoon – helps shape consistent-sized cookies.
- Microwave-safe bowl – for melting chocolates quickly and smoothly.
- Cooling rack – cools the cookies evenly and helps with setting the chocolate.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blueberries inside or on top for different tart flavors.
- Mix in a handful of chopped nuts or white chocolate chips into the dough for extra crunch or sweetness.
- Use flavored chocolate—like mint or caramel—for dipping or drizzling to add a fun twist.
- Add a splash of liqueur, like Grand Marnier or Chambord, to the chocolate for a boozy, fruity flavor—great for adult treats.
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 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (optional)
- 10-12 fresh strawberries, washed and trimmed (whole or halved depending on size)
For the Chocolate Coating and Topping:
- 4 oz dark or semi-sweet chocolate for coating
- 2 oz white chocolate, melted, for drizzling
- Freeze-dried strawberries, crushed, for garnish
Time Needed
This recipe takes about 15 minutes to prepare, 12-15 minutes to bake, and about 20 minutes to chill after coating. In total, plan for roughly 45 minutes from start to finish. This includes mixing, baking, cooling, coating, and setting time.
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk the all-purpose flour, cocoa powder, baking soda, and salt together. In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, and beat until everything is fully combined. Slowly add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chips if you’re using them.
2. Shape and Bake the Cookies:
Take about 1 tablespoon of cookie dough in your hand and flatten it slightly. Place a whole or halved strawberry in the center, then carefully wrap the dough around the strawberry, making sure it’s fully covered and sealed. Shape it into a ball and place it on your prepared baking sheet. Gently flatten the ball slightly. Repeat with the remaining dough and strawberries. Bake the cookies for 12-15 minutes, or until the edges are firm but the centers remain soft.
3. Cool, Coat, and Decorate:
Remove the baked cookies from the oven and transfer them to a wire rack to cool completely. Meanwhile, melt the dark or semi-sweet chocolate in a microwave-safe bowl by heating in 20-second intervals, stirring between each session until smooth. Once the cookies are cool, dip or spoon melted chocolate over the tops to coat them. Let any excess chocolate drip off, then place the cookies back on parchment paper. Drizzle melted white chocolate over the coated cookies and sprinkle crushed freeze-dried strawberries on top while the chocolate is still wet. Let everything set completely. To speed this up, you can refrigerate the cookies for about 20 minutes.
Can I Use Frozen Strawberries Instead of Fresh?
It’s best to use fresh strawberries for this recipe because frozen ones release extra moisture that can make the dough soggy. If you only have frozen, thaw and pat them dry very well before using, but results may vary.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough and shape it around the strawberries, then refrigerate for up to 24 hours before baking. Just bring the cookies to room temperature for about 10 minutes before baking for even cooking.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. To keep the chocolate coating intact, add parchment paper layers between cookies. For longer storage, freeze them for up to a month and thaw at room temperature before serving.
What’s the Best Chocolate to Use for Coating?
Use good quality dark or semi-sweet chocolate for coating for a rich flavor and smooth finish. Milk chocolate works too if you prefer sweeter coatings. White chocolate is best for drizzling only, as it can be too soft to coat well on its own.