Print

Chocolate Dipped Strawberry Cookies

Chocolate Dipped Strawberry Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chocolate Dipped Strawberry Cookies combine the fresh, juicy sweetness of ripe strawberries with the rich, velvety taste of dark chocolate, all baked into a soft, buttery cocoa cookie. Perfectly balanced and visually stunning, these cookies are easy to make and ideal for any occasion—from casual snacking to elegant celebrations.

Ingredients

Scale

Cookie Dough

  • 1 cup fresh strawberries, finely chopped
  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Chocolate Coating

  • 1 cup dark chocolate melts or chips

Optional Garnishes

  • Coarse sea salt, for sprinkling
  • Chopped almonds or pistachios
  • Freeze-dried strawberry dust

Instructions

  1. Prepare the Dough: In a large bowl, cream together the room temperature butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined. In a separate bowl, whisk together the all-purpose flour and unsweetened cocoa powder. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
  2. Incorporate Strawberries: Gently fold the finely chopped fresh strawberries into the dough, being careful not to overmix to keep the pieces intact and evenly distributed.
  3. Shape and Bake: Scoop tablespoon-sized portions of the dough onto a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, or until the edges are set and the centers appear slightly soft.
  4. Cool Before Dipping: Allow the cookies to cool completely on a wire rack. This step is crucial to prevent the melted chocolate from melting or sliding off the cookies when dipped.
  5. Dip in Chocolate: Melt the dark chocolate chips or melts gently in a microwave or double boiler until smooth. Dip each cooled cookie halfway into the melted chocolate, allowing any excess to drip off. Place the dipped cookies on parchment paper to let the chocolate set.

Notes

  • Use fresh and firm strawberries to avoid excess moisture that can alter dough consistency.
  • Do not overbake the cookies; remove them when slightly underdone for a soft, chewy texture.
  • Ensure cookies are completely cooled before dipping in chocolate to achieve a neat coating.
  • Melt chocolate gently over low heat or in short bursts in the microwave to maintain a smooth texture and prevent burning.
  • Store cookies in an airtight container to keep them fresh and maintain the shine and crispness of the chocolate coating.

Nutrition

Find it online: https://easyfoodflash.com/chocolate-dipped-strawberry-cookies/