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

- 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.
- 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.
- 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.
- 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.
- 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.
- Set the Chocolate
- Allow the cookies to sit at room temperature or in the refrigerator until the chocolate is fully set.
Variations
- Dark Chocolate Lovers
Use dark chocolate instead of semisweet for a more intense flavor that pairs beautifully with the sweetness of the strawberry cookies. - 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. - Different Shapes
Use heart-shaped cookie cutters to make these even more festive for Valentine’s Day. - 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
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.