I have wanted to get these chocolate covered strawberry cookies on the blog for FOREVER it seems! Now that Valentine’s Day is just days away, I knew I couldn’t put it off any longer! It’s become a tradition since I started HIH to have a Valentine’s Day themed cookie recipe. the Dark Chocolate Cherry and Roasted Strawberry White Chocolate Chip cookie recipes are SO popular around Valentine’s Day.
Also, as a practice, from here on out, I’m not burying my recipes at the bottom of my posts like you’re supposed to as a recipe blogger. You’re here for a chocolate covered strawberry cookie recipe, so here it is right up top!
Chocolate Covered Strawberry Cookies
Equipment
- Large mixing bowl
- Wooden spoon
- cookie sheet
- small or medium cookie scoop
- parchment paper or silicone baking liner
- large skillet
- Measuring cups and spoons
Ingredients
- 1 cup salted butter 2 sticks
- 1 cup dark brown sugar packed
- ½ cup granulated white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 2 ¼ cups all-purpose flour
- 1 cup dark or milk chocolate chips
- 1 cup white chocolate chips
- 1 ½ cups dried strawberries or freeze dried strawberries chopped to be equal size to chocolate chips
- 2 teaspoons flakey sea salt optional
Instructions
- Preheat oven to 350° F (if resting dough, no need to preheat prior to making the dough)
- In a large skillet, add the butter and melt over medium to begin making the browned butter.
- While stirring continuously, allow the butter to bubble. Watch the butter closely as it begins to bubble and continue to stir. After coming to a boil the butter will begin to develop a foam on top before it turns to an amber brown. Once the butter has turned amber brown, approximately 3-4 minutes, remove from heat and transfer to a medium mixing bowl to stop the cooking and set aside to cool.
- Stir together the dark brown sugar and granulated sugar and add to the cooled butter. Stir 3-4 times with a rubber spatula or wooden spoon, just to start incorporating.
- Add the eggs and vanilla to the sugar/butter mixture and stir until mixture is homogeneous
- Add the flour and baking soda, and stir with the wooden spoon to combine. Once the flour is mostly combined add the dried strawberries and chocolate chips fold into the dough until evenly combined.
- For best results, cover dough with plastic wrap and place in the fridge for at least 1 hour or up to overnight. Your cookies will still be delicious if you skip this step, but they will be better if the dough is allowed to rest. Remove from fridge 20-30 minutes prior to attempting to scoop dough.
- On a parchment paper or silicone lined cookie sheet, using a medium cookie scoop or rounded tablespoon portions of the cookie dough spaced approximately 2 inches apart. Repeat on a second cookie sheet if you’re baking both batches at once.
- Bake in a preheated 350℉ oven for 9-10 minutes or until the cookies are golden brown.
- Allow to cool on the pan for 5 -10 minutes before moving to a cooling rack to cool completely.
Nutrition
Chocolate Covered Strawberry Cookies – Recipe Evolution
My signature brown butter based cookie dough can be found in every single cookie recipe on HIH. It’s SO good. While each recipe has little tweaks to ingredients, brown butter is the key to the richest, chewiest cookies. It’s worth the little bit of extra time. While I knew where to start with this recipe, here are a few extra notes to help you create the perfect chocolate covered strawberry cookie for you!
Dark or Milk Chocolate Chips?
For me, it’s dark chocolate all the way, especially with the addition of the white chocolate chips in this recipe. HOWEVER, if you prefer your chocolate covered strawberries dipped in milk chocolate, don’t let what I prefer stop you from using milk chocolate chips! Heck, if you really wanted to you could do a 1/2 cup of dark and a 1/2 cup of milk as a nod to the variety boxes of chocolate covered strawberries available on every corner around Valentine’s Day.
Dried or Freeze Dried Strawberries?
This one was a little harder. I ended up preferring dried strawberries over freeze dried, but they both made a GREAT cookie. The dried strawberries added a chewy textural component and a jammy flavor. The freeze dried strawberries offered a crisper texture and a brighter strawberry flavor. You really can’t go wrong!
I found the dried strawberries I used at Costco and not only were they great in these cookies, but I also liked them as a little sweet treat snack.
Keys to Success
- Dark brown sugar is best! Could you use light brown in this recipe if that’s all you have, sure you could! I do recommend going for the dark brown sugar for the best cookie. Using dark brown will result in a richer taste and it will also result in the best texture for this particular cookie.
- ALWAYS LINE YOUR BAKING SHEET! I probably should have put this first if I’m going to put it in all-caps…but, we’ll just call this a reward for reading all the way through. Because of the amount of butter in this dough, you will want to make sure you line the baking sheet with parchment paper OR these amazing silicone baking mats I found on Amazon. You’ll prevent burning the bottom of your cookies AND clean-up is a breeze!
- Use a cookie scoop. This dough is chocked full of mix ins. The scoop makes it so easy to keep your cookies uniform. I REALLY like this one from Walmart. This scoop really holds up even against the thickest of doughs. It makes the perfect 2 inch cookies.
- Let the dough come to room temp before scooping and baking. Your cookie scoop will last longer and your cookies will spread better if the dough isn’t too cold.
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