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Chocolate Covered Strawberry Cookies

A delightful twist on traditional cookies, combining crispy cookie goodness with the refreshing flavor of strawberries and a luscious chocolate coating. Perfect for family gatherings and kids’ parties!
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 150 grams 150 grams (1 1/4 cup) flour A key base, giving these cookies their structure.
  • 1 tsp 1 tsp baking powder Ensures your cookies rise perfectly, creating a fluffy interior.
  • 1/4 tsp 1/4 tsp salt Balances the sweetness and enhances all flavors.
  • 3 tbsp 3 tbsp freeze dried strawberries, finely ground and sifted Adds a delightful berry flavor while contributing a beautiful pink hue to the dough.
  • 85 grams 85 grams (6 tbsp) unsalted butter, softened Contributes creaminess and a rich, buttery flavor.
  • 198 grams 198 grams (1 cup) sugar Sweetens the cookies, creating that classic comfort food vibe.
  • 1 piece 1 egg Binds the ingredients together, ensuring your cookies hold their shape.
  • Pink food coloring Adds a playful touch, making the cookies visually appealing.
Chocolate Coating
  • 255 grams 255 grams (1 1/2 cup) chocolate wafers Melts beautifully for dipping, resulting in a luxurious finish.
  • Sprinkles For a festive touch, these add color, crunch, and fun!

Method
 

Preparation
  1. Preheat your oven to 350º F (175º C).
  2. In a small bowl, whisk together the flour, baking powder, salt, and finely ground freeze dried strawberries.
  3. In a stand mixer fitted with a paddle attachment, blend together the softened butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
  4. Scrape down the sides of the bowl, add the egg and a few drops of pink food coloring. Mix until well combined.
  5. Gradually add the flour mixture on low speed, mixing just until combined. Scrape down the sides as needed.
  6. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Baking
  1. Scoop about 2 tablespoons of dough for each cookie and roll into balls. Place on a parchment-lined baking sheet, spaced a few inches apart.
  2. Bake for 12-13 minutes until the edges are slightly golden. Let cool on the baking sheet for about 10 minutes.
Dipping and Finishing
  1. Melt the chocolate wafers in a double boiler or microwave until smooth.
  2. Dip half of each cookie into the warm chocolate, letting the excess drip off before placing on wax or parchment paper.
  3. Sprinkle colorful candy sprinkles on the chocolate-covered area.
  4. Enjoy your Chocolate Covered Strawberry Cookies fresh or store for later.

Notes

Chill the dough to maintain shape. Try using white or dark chocolate for the coating. Store in an airtight container for up to a week.