These amazing Chocolate Strawberry Cookies have fresh strawberries in a buttery, rich dough, followed with a dip in melted chocolate. It’s like eating a chocolate-covered strawberry in cookie form!
I am a cookie addict. I’ll take a cookie any day over cake or pie or candy. If cheesecake is present, it might be a tough decision. Otherwise, it’s no contest.
I think my daughter feels the same way. But there are certain cookies she loves more than others, and these Strawberry Chocolate-dipped Cookies are on the top of the heap.
They’re pretty self-explanatory. You mix chopped strawberries into cookie dough. You cook the dough. You dip the cookies in chocolate. The end.
But wait–there’s the eating part. It’s like eating chocolate-covered strawberries with soft cookies added to every bite.
Before you jump in, there are some very important things you need to know about how to make these cookies. First, you must determine if you have all the ingredients!
Ingredients for Chocolate Strawberry Cookies
- baking soda
- granulated sugar
- brown sugar
- fresh strawberries
- chocolate chips or chocolate candy melts
How to Make Chocolate Strawberry Cookies
The first thing you must do is mix up the dough. This cookie dough is REALLY dry and crumbly. You’re going to look at it and think, “This can’t be right! This is the most dry and crumbly cookie dough I have ever seen!” But trust me. It has to be this way, because the strawberries add a lot more moisture than you think.
If you use regular cookie dough (i.e. dough that is not dry and crumbly) and then add the strawberries, the texture will be off when they bake and your cookies will just spread out and look unattractive.
To prepare the dough for baking, I suggest using a large cookie scoop. Either pack the scoop tightly so that the dough will stay together, or release the scooped dough into your hand and quickly, but gently, roll it between your palms. Doing this can make your hands quite sticky, and you may need to add some flour to your hands.
Place the balls of dough two inches apart on a silpat-lined or parchment-lined cookie sheet.
Then bake at 350 degrees F. For 12-15 minutes. Watch the cookies. When the edges start to brown and the tops start getting brown spots, they are done.
Remove from the oven and let sit on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
Once the cookies have cooled, its’ time to dip them in chocolate!
I used a mix of semi-sweet chocolate chips and Wilton’s dark chocolate candy melts. I melted both together on the defrost setting in the microwave, stopping to stir every 30 seconds or so.
I really like using Wilton’s candy melts because they don’t “bloom” like regular chocolate chips do. Mixing the chocolate chips with the candy melts provides great chocolate flavor without the problem of unsightly white spots showing up on my chocolate. (For more info on this, be sure to see my post How to Make Fancy Chocolate Decorations.)
After dipping the bottoms of the cookies in the melted chocolate, just set them on parchment or waxed paper and allow the chocolate to harden.
If not eating that same day, store in the refrigerator until ready to eat.
Tips for Making Chocolate Strawberry Cookies
1. To quickly and easily slice your strawberries, use the Norpro Mushroom Egg Slicer. It’s heavy-duty metal instead of plastic and has metal blades instead of wires that can bend or break.
To make these cookies, I put my strawberries in my egg slicer twice. I sliced them one way, then turned them sideways and sliced them the other way. It made the strawberry pieces the perfect size for these cookies. (Seriously, you should get this egg slicer. You’ll be amazed at what you have been missing all your life!)
2. Don’t be tempted to add more strawberries. It will throw off the moisture content of the dough, and you will end up with unattractive cookies. If you really want more strawberries, you can gently place some pieces on top of the cookies before baking.
3. Speaking of strawberries, when you add them to the dough, fold them in gently, or use the lowest setting on your mixer for only a few seconds. The more you mix, the mushier your strawberries and your dough will get!
4. Feel free to add some chocolate chips or white chocolate chips to the dough to amp up the chocolate flavor! I love these cookies with white chocolate chips in the dough. You could also dip them in melted white chocolate for a different look.
This recipe adapted from Chocolate-dipped Strawberry Cookies on Wine and Glue.
For more amazing cookie recipes, visit my Cookies, Brownies and Candy section!
- 1/2 cup (1 stick) butter, room temperature
- 1/2 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 egg, room temperature
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh strawberries, diced
- 1 cup semi-sweet or dark chocolate chips (or a combo) for melting and dipping
- 1/2 cup white or semi-sweet chocolate chips, optional (to add to the dough)
- Preheat oven to 350 degrees F.
- In a large bowl, beat the softened butter, the granulated sugar and the brown sugar together for about two minutes.
- Beat in the egg and vanilla.
- Add one cup of the flour along with the 1/2 teaspoon of baking soda and 1/4 teaspoon of salt. Mix well.
- Add the remaining 1 1/2 cups of flour and mix just until all the flour is absorbed and the dough is very crumbly.
- If adding chocolate chips, do so now and blend for 5-10 seconds. You may want to fold these in by hand.
- Add the sliced strawberries and blend for no more than 5-7 seconds on low speed, or fold in by hand.
- Using a large cookie scoop, drop the dough onto silicone mat-lined or parchment-lined baking sheets, about two inches apart. Alternately, you can drop the dough into your hand and gently roll it between your hands to get the dough to stick together and be smooth. Add additional flour to your hands if necessary.
- Bake for 12-15 minutes. The time will vary based on your oven. When the cookies have started to brown around the edges and the tops, they are done.
- Remove from the oven and allow to rest on the baking sheet for about five minutes before transferring to a wire rack to cool completely.
- Once the cookies have completely cooled, melt your one cup of chocolate chips or candy melts together and dip the bottom of each cookie into the melted chocolate.
- Place each cookie on parchment or waxed paper and allow the chocolate to harden completely.
- Store covered in the refrigerator.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 159 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 9mg Sodium: 56mg Carbohydrates: 28g Fiber: 1g Sugar: 16g Protein: 2g