Best Chocolate Covered Strawberry Cookies 🍓

 

Ingredients:  

- 2 cups all-purpose flour  

- 1/2 teaspoon baking soda  

- 1/4 teaspoon salt  

- 1 cup unsalted butter, softened  

- 1 cup granulated sugar  

- 1/2 cup brown sugar, packed  

- 2 large eggs  

- 1 teaspoon vanilla extract  

- 1 cup fresh strawberries, chopped (or freeze-dried for

less moisture)  

- 1 cup semisweet chocolate chips (for the cookie dough)

 

- 2 cups melting chocolate (for coating, such as dark or

milk chocolate)  

Directions:  

1. Preheat your oven to 375°F (190°C) and line a baking

sheet with parchment paper.  

2. In a medium bowl, whisk together the flour, baking

soda, and salt. Set aside.  

3. In a large bowl, cream the softened butter, granulated

sugar, and brown sugar until light and fluffy. Add the

eggs one at a time, then mix in the vanilla extract.  

4. Gradually add the dry ingredients to the wet mixture,

stirring until just combined. Fold in the chopped

strawberries and chocolate chips.  

5. Scoop tablespoon-sized balls of dough onto the

prepared baking sheet, spacing them about 2 inches

apart.  

6. Bake for 10-12 minutes, or until the edges are golden.

Let the cookies cool on the sheet for 5 minutes, then

transfer to a wire rack to cool completely.  

7. Melt the coating chocolate in a microwave-safe bowl

in 30-second intervals, stirring until smooth. Dip each

cooled cookie halfway into the melted chocolate and

place on parchment paper to set.  

Prep Time: 15 minutes | Baking Time: 12 minutes | Total

Time: 30 minutes  

Kcal: 180 kcal per serving | Servings: 24  

Tips:  

- For a twist, substitute half the strawberries with

raspberries or add a sprinkle of sea salt on top before the

chocolate sets.  

- Use white chocolate for dipping instead of dark

chocolate to create a fun contrast with the strawberries.  

- Store these cookies in an airtight container in the fridge

for up to 3 days, or freeze the dough balls ahead of time

for quick baking later.