Name: Chocolate Covered Strawberry Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup chocolate chips or chopped dark chocolate; 3/4 cup freeze-dried strawberries, lightly crushed

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Chewy chocolate cookies with gooey chocolate chips and bursts of freeze-dried strawberries — these Chocolate Covered Strawberry Cookies are like biting into a chocolate-dipped strawberry, all in one indulgent bite. They’re rich, soft, and full of flavor, perfect for a romantic dessert or a sweet treat any day of the week.

Chocolate Covered Strawberry Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup (1 stick) unsalted butter, room temperature

½ cup granulated sugar

½ cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup chocolate chips or chopped dark chocolate

¾ cup freeze-dried strawberries, lightly crushed

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, I cream together the butter, granulated sugar, and brown sugar until light and fluffy.

I beat in the egg and vanilla extract until well combined.

In a separate bowl, I whisk together the flour, cocoa powder, baking soda, and salt.

I gradually add the dry ingredients into the wet mixture, mixing just until everything is combined.

I fold in the chocolate chips and crushed freeze-dried strawberries.

Using a cookie scoop or spoon, I scoop out 2-tablespoon-sized balls of dough and space them about 2 inches apart on the baking sheet.

I bake them for 10 to 12 minutes, just until the edges are set and the centers are still soft.

After baking, I let the cookies cool on the sheet for 5 minutes before moving them to a wire rack to cool completely.

Servings and timing

Servings: 18 cookies

Prep Time: 15 minutes

Bake Time: 12 minutes

Total Time: 27 minutes

Calories: 210 kcal per cookie

Variations

If I’m feeling creative, I like switching things up:

Swap dark chocolate for white chocolate for a sweeter, creamier twist.

Add a pinch of espresso powder to deepen the chocolate flavor.

Drizzle melted chocolate over the cooled cookies for extra flair.

Mix in chopped freeze-dried raspberries instead of strawberries for a tart variation.

Make them gluten-free by using a 1:1 gluten-free flour blend.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days — though they rarely last that long! If I want to enjoy them warm again, I pop one in the microwave for about 8–10 seconds to get those chocolate chips melty all over again.

For longer storage, I freeze the baked cookies in a zip-top bag for up to 2 months. When I’m ready to eat, I just thaw them at room temperature or warm them up gently.

FAQs

How do I keep the cookies soft after baking?

I let them cool completely and store them in an airtight container with a slice of bread. The bread helps keep the cookies moist.

Can I use fresh strawberries instead of freeze-dried?

I don’t recommend using fresh strawberries. They add too much moisture and can make the cookies soggy.

Can I make the dough ahead of time?

Yes! I refrigerate the dough for up to 2 days or freeze it in scooped balls. I bake directly from frozen — just add a minute or two to the bake time.

What kind of chocolate works best?

I usually go for dark or semi-sweet chocolate chips, but chopped chocolate bars work great too and melt into beautiful pockets.

Can I double the recipe?

Absolutely! If I’m baking for a crowd or gifting, I double the recipe with no issues. I just bake in batches.

Conclusion

These Chocolate Covered Strawberry Cookies are rich, fruity, and perfectly chewy — a unique treat that feels both nostalgic and gourmet. I keep coming back to this recipe for its simplicity and the big flavor payoff. Whether it’s for a holiday, a date night, or just a cozy afternoon at home, these cookies never disappoint.

📖 Recipe:

Chocolate Covered Strawberry Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 18 cookies
Diet: Vegetarian

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Description

Chewy chocolate cookies with gooey chocolate chips and bursts of freeze-dried strawberries, these cookies capture the essence of chocolate-covered strawberries in every bite.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients into the wet mixture, mixing just until combined.
Fold in the chocolate chips and crushed freeze-dried strawberries.
Using a cookie scoop or spoon, scoop out 2-tablespoon-sized balls of dough and space them about 2 inches apart on the baking sheet.
Bake for 10 to 12 minutes, until the edges are set and the centers are still soft.
Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.