These cookies are something special.
You’ve got the rich flavor of a soft chocolate cookie, the sweet surprise of real strawberries, and a glossy melted chocolate topping that brings it all together.
They look fancy but are super simple to make.
Perfect for when you want something sweet but just a little different.
Why I Love This Recipe
I first made these cookies one Valentine’s Day when I had extra strawberries and was craving chocolate—but didn’t want to dip them. So I put them in a cookie. It was love at first bite.
- They taste like chocolate-covered strawberries, but softer and richer
- The fresh strawberries make the cookie super moist
- You don’t need any fancy tools
- They’re great for impressing people with very little effort
- They smell so good baking
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup finely diced fresh strawberries (not frozen)
- 1 ½ cups semi-sweet chocolate chips, divided (1 cup for dough, ½ cup for melting)
Makes
About 20 cookies
Total Time
Prep: 15 minutes
Bake: 10 minutes
Cool: 15 minutes
Total: 40 minutes
Tools You’ll Need
- Mixing bowls (1 large, 1 medium)
- Hand mixer or stand mixer
- Silicone spatula
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Small saucepan or microwave-safe bowl for melting chocolate
- Spoon or piping bag for drizzling
Pro Tips
- Pat the strawberries dry with a paper towel so the cookies don’t get soggy
- Don’t overbake—these should be soft, not crispy
- If your strawberries are too juicy, dice them first and let them sit on a paper towel for 5 minutes
- Chill the dough for 10 minutes if it feels sticky
- Use parchment paper so cookies lift off easily
Substitutions and Variations
- Use white chocolate chips for a twist
- Add ¼ tsp almond extract for a subtle nutty note
- Try raspberries instead of strawberries
- Use gluten-free 1:1 flour blend if needed
- Swap in dark chocolate if you like a richer flavor
Make Ahead Tips
You can make the dough up to 2 days ahead and keep it in the fridge, covered tightly. You can also freeze the dough in scoops and bake straight from frozen—just add 1–2 more minutes to the bake time.
Chocolate Covered Strawberry Cookie Recipe
Step 1: Cream Butter and Sugars
In a large bowl, beat together 1 cup softened unsalted butter, 1 cup granulated sugar, and ½ cup light brown sugar until light and fluffy.
Step 2: Add Eggs and Vanilla
Add 2 large eggs and 1 tsp vanilla extract to the butter mixture. Beat again until smooth and combined.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together 2 cups all-purpose flour, ½ cup cocoa powder, 1 tsp baking soda, and ¼ tsp salt.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the wet, mixing slowly until fully combined and a thick dough forms.
Step 5: Fold in Strawberries and Chocolate Chips
Gently fold in 1 cup finely diced strawberries and 1 cup chocolate chips using a spatula.
Step 6: Scoop and Bake
Scoop dough into 1.5 tbsp balls and place on a parchment-lined baking sheet. Bake at 350°F for 9–10 minutes until the edges are set and the centers are soft.
Step 7: Melt Chocolate
Melt ½ cup chocolate chips in a microwave-safe bowl in 30-second bursts, stirring until smooth.
Step 8: Drizzle Chocolate on Cookies
Use a spoon or piping bag to drizzle melted chocolate over cooled cookies. Let sit for 10–15 minutes to set.
Macros (Per Cookie – makes 20 cookies)
- Calories: 210
- Protein: 2.5g
- Fat: 11g
- Carbs: 26g
- Sugar: 18g
- Fiber: 2g
Why This Recipe Works (Quick Science)
The moisture from the strawberries creates steam while baking, which helps keep the cookies soft and fluffy. Cocoa powder works like flour, adding structure without extra weight. Melting chocolate chips on top instead of baking them all in gives that rich “truffle” topping that sets without being too hard.
Common Mistakes
- Using frozen strawberries: They release too much water and make the dough soggy
- Overbaking: These cookies should look slightly underdone in the center when you take them out
- Skipping parchment paper: They can stick or over-bake on the bottom without it
- Mixing strawberries too hard: It can mash them into the dough instead of keeping nice chunks
What to Serve With
- Cold glass of milk
- Hot coffee or a mocha
- Bowl of fresh strawberries
- Scoop of vanilla ice cream
- Glass of rosé for something fun
FAQ
Can I use frozen strawberries?
Not recommended—they’re too wet and change the texture.
How long do these stay fresh?
They’re best within 2–3 days but can last 5 days in an airtight container.
Can I freeze them?
Yes! Freeze the baked cookies or unbaked dough balls. Thaw and reheat or bake as needed.
Can I use dark chocolate?
Absolutely. Swap in equal parts for a more intense chocolate flavor.
Leftovers and Storage
Store cooled cookies in an airtight container at room temp for up to 3 days. If you want them to last longer, store in the fridge for up to a week or freeze for up to 2 months. Let them come to room temp before serving.
Final Thoughts
These chocolate covered strawberry cookies are soft, sweet, and so satisfying. They’ve got everything you want in a dessert—rich chocolate, real fruit, and that perfect homemade feel. If you make them, let me know how they turned out and drop any questions in the comments. I’d love to hear what you think!
