Dessert

Chocolate Covered Strawberry Cookies Recipe

ByVictor Layne February 18, 2026February 18, 2026

Introduction

These Chocolate Covered Strawberry Cookies are a delightful twist on a classic treat, combining fruity strawberry flavor with rich chocolate. Soft, tender cookies infused with real strawberry jam and freeze-dried strawberries are finished with a smooth chocolate drizzle. They make an irresistible snack or dessert for any occasion.

A close-up image of several round cookies. Each cookie has two main layers: the larger layer is pale pink with a rough, cracked texture, covering about half to two-thirds of the cookie. The other half is dipped in dark, glossy chocolate, smooth and shiny, with small pink crumbs sprinkled on top. The cookies are stacked and overlapping each other on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
3 tbsp strawberry jam
2 tbsp freeze-dried strawberries, crushed
Pink food coloring (optional)
1 cup dark or semi-sweet chocolate chips
1 tbsp coconut oil or shortening

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 3: In a large bowl, cream the softened butter and sugar until light and fluffy, about 3 minutes using a hand or stand mixer.
Step 4: Beat in the egg, vanilla extract, strawberry jam, crushed freeze-dried strawberries, and pink food coloring if using, mixing well to combine.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
Step 6: Scoop the dough into 1½-tablespoon portions. Roll each into a ball and place them 2 inches apart on the prepared baking sheets. Gently flatten each ball with your hand or the bottom of a glass.
Step 7: Bake for 10–12 minutes, or until the edges are set but the centers remain soft. Remove from oven and allow cookies to cool completely on the baking sheets.
Step 8: While cookies cool, melt the chocolate chips and coconut oil together in the microwave in 30-second intervals, stirring between each, until smooth.
Step 9: Drizzle the melted chocolate over the cooled cookies using a spoon or fork. Let the chocolate set at room temperature before serving.

Tips & Variations

For extra strawberry flavor, add a teaspoon of strawberry extract along with the vanilla.
Use white chocolate instead of dark or semi-sweet for a sweeter finish.
If you can’t find freeze-dried strawberries, finely chop fresh strawberries and gently fold them into the dough (note this may add moisture).
To intensify the pink hue, add a few drops of natural beet juice instead of food coloring.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. If your kitchen is warm, keep them in the refrigerator to preserve the chocolate drizzle; bring to room temperature before serving for best texture. These cookies also freeze well—freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw before enjoying.

How to Serve

The image shows a close-up of round, pink cookies with a slightly cracked texture. Each cookie is dipped halfway on top in smooth, dark chocolate, creating a clear half-and-half design. On the chocolate part, there are small pieces and crumbles of red sprinkles added for texture and color contrast. The cookies are stacked closely together on a white marbled surface, filling the frame with their soft pink and shiny dark brown colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular fresh strawberries instead of freeze-dried?

Fresh strawberries add moisture and can change the dough’s texture, making it softer or more fragile. If you use fresh, chop them finely and reduce jam slightly to balance moisture, but freeze-dried strawberries are preferred for optimal results.

What if I don’t have coconut oil or shortening for the chocolate drizzle?

You can melt the chocolate chips alone, but adding a small amount of coconut oil or shortening helps the chocolate become smoother and easier to drizzle. If none are available, just melt the chocolate carefully and drizzle quickly before it hardens.