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 to prevent sticking.

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

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

Step 4: Add the egg, vanilla extract, strawberry jam, crushed freeze-dried strawberries, and pink food coloring if using. Beat until all ingredients are fully incorporated.

Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing.

Step 6: Scoop the dough into 1½-tablespoon portions. Roll each into a ball and place them about 2 inches apart on the prepared baking sheets. Gently flatten each ball with your hand or the bottom of a glass.

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

Step 8: While the cookies cool, melt the chocolate chips with the coconut oil or shortening in the microwave in 30-second intervals, stirring between each until smooth.

Step 9: Drizzle the melted chocolate over the cooled cookies. Let the chocolate set completely before serving.

Tips & Variations

For a more intense strawberry flavor, increase the freeze-dried strawberries or add a teaspoon of strawberry extract.

If you don’t have coconut oil, you can substitute with butter or vegetable shortening for melting the chocolate.

Use white chocolate instead of dark or semi-sweet chocolate for a different look and taste.

Adding a pinch of cinnamon or almond extract can add an interesting twist to the cookie flavor.

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, but allow them to come to room temperature before serving. The chocolate drizzle will firm up nicely in the fridge. Avoid freezing as it might affect the texture of the strawberry jam.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain a lot of moisture, which can affect the cookie dough’s consistency. It’s best to use freeze-dried strawberries or strawberry jam for the right texture and flavor.

What if I don’t want to use food coloring?

Food coloring is optional and mainly used for a vibrant pink color. The cookies will still have a lovely strawberry taste and look appealing without it.