Name: Chocolate Covered Strawberry Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 3 tbsp strawberry jam; 2 tbsp freeze-dried strawberries, crushed; Pink food coloring (optional); 1 cup dark or semi-sweet chocolate chips; 1 tbsp coconut oil or shortening

Ingredients

2 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 tsp vanilla extract

3 tbsp strawberry jam

2 tbsp freeze-dried strawberries, crushed

Pink food coloring (optional)

1 cup dark or semi-sweet chocolate chips

1 tbsp coconut oil or shortening

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

Step 3: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.

Step 4: Beat in the egg, vanilla extract, strawberry jam, crushed freeze-dried strawberries, and pink food coloring if using.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing.

Step 6: Scoop dough into 1½-tablespoon portions, roll each into a ball, and place on prepared sheets about 2 inches apart. Gently flatten each ball.

Step 7: Bake for 10–12 minutes, until edges are set but centers remain soft. Allow cookies to cool completely on the baking sheets.

Step 8: Melt chocolate chips and coconut oil together in the microwave in 30-second intervals, stirring until smooth.

Step 9: Drizzle the melted chocolate over the cooled cookies and let it set before serving.

Tips & Variations

For extra strawberry flavor, add a teaspoon of strawberry extract instead of or in addition to jam.

Use white chocolate instead of dark for a sweeter, creamier topping.

Press a whole freeze-dried strawberry on top of each cookie after drizzling with chocolate for added texture.

If you prefer a less sweet cookie, reduce the sugar by 1/4 cup.

FAQs

Can I substitute fresh strawberries for freeze-dried?

Fresh strawberries have higher moisture content and may affect the dough consistency. Freeze-dried strawberries are preferred as they keep the dough from becoming too wet while providing concentrated flavor.

How do I prevent the chocolate from melting on warm days?

Keep the cookies refrigerated after the chocolate has set, especially in warm or humid conditions. Store in a cool, dry place to keep the chocolate firm and fresh.