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Chocolate Covered Strawberry Cookies: The Perfect Valentine’s Treat

Chocolate-covered strawberry cookies combine two classic Valentine’s Day indulgences—cookies and chocolate-dipped strawberries—into one irresistible dessert.

These delightful cookies are as beautiful as they are delicious, featuring a soft strawberry-flavored base, a rich chocolate coating, and decorative sprinkles or drizzles that make them perfect for special occasions.


Why You’ll Love This Recipe

  • Easy and Elegant: These cookies look like they came straight from a bakery, but they’re simple enough to make at home.
  • Perfect for Valentine’s Day: The pink and chocolate tones make them a festive choice for any romantic or celebratory occasion.
  • A Delicious Blend of Flavors: The sweetness of strawberries pairs perfectly with the richness of chocolate, creating a flavor profile that’s universally loved.
  • Customizable: You can get creative with toppings and decorations to suit your style or theme.
  • Make-Ahead Friendly: Prepare them a day or two in advance to save time and focus on enjoying the occasion.

Ingredients

For the Strawberry Cookies:

  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp strawberry extract
  • 3–4 drops pink food coloring

For the Chocolate Coating:

  • 1 ½ cups semisweet chocolate chips or melting chocolate
  • 1 tbsp coconut oil or vegetable shortening

Optional Toppings:

  • White chocolate for drizzling
  • Festive sprinkles
  • Crushed freeze-dried strawberries

Step-by-Step Process

  1. Prepare the Dough
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    • In a large bowl, cream the softened butter and sugar together until light and fluffy.
    • Beat in the egg, vanilla extract, and strawberry extract. Add the pink food coloring and mix until the color is evenly distributed.
  2. Combine and Chill
    • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
    • Shape the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes. This makes the dough easier to handle and helps the cookies hold their shape during baking.
  3. Shape and Bake
    • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
    • Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheets. Flatten slightly with your palm or the bottom of a glass.
    • Bake for 10–12 minutes, or until the edges are just set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  4. Melt the Chocolate
    • In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second increments, stirring after each, until the chocolate is smooth and melted.
  5. Dip and Decorate
    • Dip each cooled cookie halfway into the melted chocolate, letting the excess drip off. Place the dipped cookies on a parchment-lined tray.
    • While the chocolate is still wet, sprinkle with your chosen decorations or drizzle with melted white chocolate.
  6. Set the Chocolate
    • Allow the cookies to sit at room temperature or in the refrigerator until the chocolate is fully set.

Variations

  1. Dark Chocolate Lovers
    Use dark chocolate instead of semisweet for a more intense flavor that pairs beautifully with the sweetness of the strawberry cookies.
  2. Extra Fruity Flavor
    Mix finely chopped freeze-dried strawberries into the cookie dough or sprinkle them over the chocolate coating for a punch of real fruit flavor.
  3. Different Shapes
    Use heart-shaped cookie cutters to make these even more festive for Valentine’s Day.
  4. Add a Nutty Crunch
    Sprinkle crushed nuts like pistachios, almonds, or hazelnuts over the chocolate for a crunchy texture and nutty flavor.

FAQs

Q: Can I use fresh strawberries in this recipe?
A: Fresh strawberries are not recommended for the dough as they add too much moisture. Instead, strawberry extract provides a concentrated flavor without affecting the texture.

Q: Can I freeze these cookies?
A: Yes! You can freeze the baked cookies before dipping them in chocolate. Once thawed, proceed with the dipping and decorating steps.

Q: What if I don’t have strawberry extract?
A: You can substitute with vanilla extract and add a small amount of strawberry jam to the dough for a hint of strawberry flavor.


How to Serve

These chocolate-covered strawberry cookies are perfect for serving as:

  • Dessert Platters: Arrange them on a tiered dessert tray for a stunning centerpiece at parties or gatherings.
  • Gift Boxes: Package them in decorative boxes or bags as edible Valentine’s Day gifts.
  • With Coffee or Tea: Their sweet, rich flavor pairs wonderfully with a hot beverage.

Chocolate Covered Strawberry Cookies

These delightful cookies are as beautiful as they are delicious, featuring a soft strawberry-flavored base, a rich chocolate coating, and decorative sprinkles or drizzles that make them perfect for special occasions.
257
Course Dessert
Cuisine American

Ingredients
  

  • For the Cookies:
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp strawberry extract
  • 3 –4 drops pink food coloring
  • For the Chocolate Coating:
  • 1 ½ cups semisweet chocolate chips or melting chocolate
  • 1 tbsp coconut oil or vegetable shortening
  • Optional Toppings:
  • White chocolate for drizzling
  • Festive sprinkles
  • Crushed freeze-dried strawberries

Instructions
 

  • Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  • Cream softened butter and sugar in a large bowl until light and fluffy.
  • Mix in egg, vanilla extract, and strawberry extract, then add pink food coloring.
  • Gradually add dry ingredients to wet ingredients, mixing until a dough forms.
  • Wrap the dough in plastic and chill for 30 minutes.
  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Roll dough into 1-inch balls, flatten slightly, and place 2 inches apart on sheets.
  • Bake for 10–12 minutes, then cool completely on a wire rack.
  • Melt chocolate chips with coconut oil in the microwave, stirring until smooth.
  • Dip cookies halfway into melted chocolate and place on parchment-lined trays.
  • Decorate with sprinkles or drizzle with white chocolate while the chocolate is wet.
  • Let chocolate set at room temperature or in the refrigerator before serving.
Keyword Chocolate Covered Strawberry Cookies
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