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 the oven to 350°F (175°C) and line baking sheets with parchment paper.

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

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

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

Step 5: Gradually mix the dry ingredients into the wet ingredients just until combined. Avoid overmixing.

Step 6: Scoop the dough into 1½-tablespoon portions. Roll each portion into a ball and place them about 2 inches apart on the prepared baking sheets. Gently flatten each ball.

Step 7: Bake for 10–12 minutes until the edges are set but the centers remain soft. Remove from oven and let cool completely on the baking sheets.

Step 8: Melt the chocolate chips and coconut oil together in the microwave, stirring every 30 seconds until smooth.

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

Tips & Variations

Use freeze-dried raspberry or blueberry powder instead of strawberry for a different fruity twist.

Add a pinch of cinnamon or almond extract to enhance the flavor.

If you prefer a thicker chocolate coating, dip the cookies directly into the melted chocolate instead of drizzling.

For a vegan alternative, substitute butter with coconut oil and use a flax egg instead of a regular egg.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Before serving, let refrigerated cookies come to room temperature for the best texture. Avoid storing in a warm place to prevent the chocolate from melting.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add extra moisture to the dough, which can affect texture and baking time. Freeze-dried strawberries are preferred for their concentrated flavor and crisp texture without extra moisture.

How do I prevent the cookies from spreading too much while baking?

Make sure the butter is softened but not melted, and chill the dough for 15-20 minutes before baking if needed. Also, avoid flattening the dough balls too much before baking to help keep their shape.