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Chocolate Covered Strawberry Cookies

Delightful cookies infused with rich cocoa, bits of freeze-dried strawberries, and a luscious chocolate coating. Perfect for any occasion!
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • ½ cup unsalted butter, at room temperature 1 stick
  • 1 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour
  • ⅓ cup Dutch-processed cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup freeze-dried strawberries
  • 1 cup semisweet chocolate chips Plus extra for drizzling
  • 1 teaspoon coconut oil

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a stand mixer, cream together the unsalted butter and packed brown sugar on medium-high speed until light and fluffy, about 2 minutes.
  3. Add the egg and vanilla extract, continuing to mix until pale and smooth, about 2 minutes more.
  4. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture on low speed until just combined.
  6. Gently fold in the freeze-dried strawberries and chocolate chips until evenly distributed.
  7. Using a 1½ ounce cookie scoop or a large spoon, portion the dough onto the prepared baking sheets, leaving 2 inches between each ball.
Baking
  1. Bake for 10 to 12 minutes until the edges are firm but the centers remain slightly gooey.
  2. Remove from the oven and let cool on the baking sheets for about 15 minutes.
Chocolate Coating
  1. In a microwave-safe bowl, combine chocolate chips and coconut oil. Melt in 30-second increments, stirring until smooth.
  2. Dip the bottoms of cooled cookies into the melted chocolate, scraping off the excess, then place back on the parchment paper.
  3. Optionally, drizzle remaining melted chocolate over the tops of the cookies.
  4. Allow the chocolate to set for about 30 minutes before enjoying.

Notes

Store in an airtight container at room temperature for 3 to 5 days or freeze for up to three months. Use room temperature ingredients for a smoother batter. Don’t overmix the dough to keep cookies tender.