I’m sharing my Chocolate Covered Strawberry Cookies as part of my Valentine’s Day Cookie Ideas, a homemade recipe perfect for your sweetheart this Valentine’s Day that I can’t wait to hear what you think.
I wanted a cookie that actually tastes like chocolate covered strawberries, so I kept tweaking until the crumb carried a true berry note. A little freeze dried strawberry powder folded into rich semisweet chocolate moments gives these cookies a wink of fruit and a chocolate snap that makes you pause.
They’re not just cute, they’re clever gifts for when you need Valentine’s Treats For School or want fresh Valentine’s Day Cookie Ideas to wow guests. I messed up a batch and learned what mattered, and you’re gonna like the surprise texture.
Try them and tell me what surprised you.
Ingredients
- All purpose flour gives structure and carbs not much protein adds cookie texture
- Unsalted butter adds rich fat flavor helps browning makes cookies tender and soft
- Granulated and brown sugar sweeten, brown adds molasses depth and chewiness
- Eggs bind, add protein and moisture, give cookies a slightly cake like crumb
- Strawberry powder or puree gives bright fruit flavor tangy sweetness and color
- Strawberry jam pockets bring sticky fruity bursts and extra sweetness for balance
- Semisweet chocolate brings deep cocoa richness, melts glossy and balances the berries
- Flaky sea salt enhances sweetness, adds crunch and brightens flavors in each bite
Ingredient Quantities
- 2 1/4 cups (280 g) all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg plus 1 large egg yolk, room temp
- 2 tsp vanilla extract
- 3 tbsp freeze dried strawberry powder, finely ground (or 1/4 cup strained fresh strawberry puree)
- 1/3 cup strawberry jam, seedless works best
- 8 oz (225 g) semisweet or dark chocolate, chopped or chips
- 1 tsp neutral oil (vegetable or coconut) to thin chocolate, optional
- flaky sea salt for sprinkling, optional
How to Make this
1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper and set aside.
2. Whisk together 2 1/4 cups flour, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt in a bowl. If using freeze dried strawberry powder, stir it into the dry mix now.
3. In a large bowl beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Add 1 large egg plus 1 yolk and 2 tsp vanilla, beat until combined. If you chose fresh strained strawberry puree instead of powder, fold about 1/4 cup puree into the wet ingredients now (the dough will be softer so chill longer).
4. Add the dry ingredients to the wet in two additions, mixing just until combined. Don’t overmix or the cookies will be tough.
5. Chill the dough at least 30 minutes (60 is better) so it firms up and won’t spread too much in the oven. This is a big trick for neat thumbprint wells.
6. Scoop dough into about 1 to 1 1/4 inch balls (use a small cookie scoop if you have one). Place 2 inches apart on prepared sheets. Use your thumb or the back of a teaspoon to press an indentation in the center of each ball. Fill each well with about 1/2 tsp of seedless strawberry jam (seedless works best so the jam sits smooth).
7. Bake 10 to 12 minutes, until edges are set and cookies are lightly golden. Let cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.
8. Melt 8 oz chopped semisweet or dark chocolate with 1 tsp neutral oil if you want a shinier, thinner coating. Microwave in 20 to 30 second bursts, stirring in between, or use a double boiler, until smooth. Don’t overheat or it will seize.
9. Dip each cooled cookie halfway into the melted chocolate, let excess drip off, and place back on the rack or parchment. Sprinkle flaky sea salt on top right after dipping if you like sweet and salty. Let chocolate set at room temp or pop in the fridge for 10 minutes to speed it up.
10. Store cookies in a single layer or with parchment between layers at room temperature for up to 3 days, or refrigerate up to a week. If you used fresh puree, they’re best eaten sooner.
Equipment Needed
1. Oven set to 350°F (175°C)
2. Two baking sheets lined with parchment paper
3. Mixing bowls — one large and one medium
4. Electric hand mixer or a sturdy whisk (your call)
5. Measuring cups and spoons, and a kitchen scale if you got one
6. Rubber spatula and a wooden spoon for folding and scraping
7. Small cookie scoop (about 1 to 1 1/4 inch) plus a teaspoon for making wells
8. Wire cooling rack and extra parchment for staging cookies
9. Microwave safe bowl or small saucepan for melting chocolate and a spoon for stirring
FAQ
Chocolate Covered Strawberry Cookies Perfect For Your Sweetheart Recipe Substitutions and Variations
- All purpose flour: swap with a gluten free cup for cup baking blend (make sure it has xanthan gum), use the same weight 280 g. Dough may be a bit more crumbly, chill 20 to 30 minutes before baking.
- Unsalted butter (226 g): use a vegan stick butter, same weight, for a dairy free cookie. You can also use solid coconut oil by weight (226 g) but if you measure melted, chill the dough until firm.
- Freeze dried strawberry powder / fresh puree: if you dont have either use 1 to 1.5 teaspoons concentrated strawberry extract plus 1 tablespoon powdered sugar to balance moisture, or swap in freeze dried raspberry powder for a tart twist. Start small, extracts are potent.
- 1 large egg + 1 yolk: replace with a flax egg plus extra fat — mix 1 tablespoon ground flax with 3 tablespoons water (wait 5 minutes) to replace the whole egg, then add 1 tablespoon neutral oil to mimic the yolk. Dough may be softer so chill before scooping.
Pro Tips
– Chill the dough longer than you think. 30 minutes is ok but 60 to 90 mins or even a quick 15 min freeze for scooped balls keeps the cookies from spreading and gives you neat thumbprint wells. If you press wells before chilling, press them again right after chilling because the dough relaxes and puff back a bit.
– Use freeze dried strawberry powder when you want a straight swap and the dough texture to stay normal. If you go with fresh strained puree, cut other liquids a little, add 1 to 2 tbsp extra flour or chill the dough much longer, and always strain seeds well so the jam sits smooth.
– Melt chocolate slowly and dont overheat it. Microwave in 20 to 30 second bursts stirring between each burst, or use a double boiler and take it off the heat while a few chunks remain and stir till smooth. A teaspoon of neutral oil can help glossy it up, but if it starts to seize add a little warm cream or oil very slowly to rescue it instead of dumping water.
– For best texture and storage: use seedless jam for a flat glossy finish, sprinkle flaky sea salt right after dipping so it sticks, and store in a single layer or with parchment between layers. To revive slightly stale cookies, pop them with a damp paper towel covered in the microwave 5 to 7 seconds, then let cool a bit before serving.
Chocolate Covered Strawberry Cookies Perfect For Your Sweetheart Recipe
I’m sharing my Chocolate Covered Strawberry Cookies as part of my Valentine’s Day Cookie Ideas, a homemade recipe perfect for your sweetheart this Valentine’s Day that I can’t wait to hear what you think.
16
servings
321
kcal
Equipment: 1. Oven set to 350°F (175°C)
2. Two baking sheets lined with parchment paper
3. Mixing bowls — one large and one medium
4. Electric hand mixer or a sturdy whisk (your call)
5. Measuring cups and spoons, and a kitchen scale if you got one
6. Rubber spatula and a wooden spoon for folding and scraping
7. Small cookie scoop (about 1 to 1 1/4 inch) plus a teaspoon for making wells
8. Wire cooling rack and extra parchment for staging cookies
9. Microwave safe bowl or small saucepan for melting chocolate and a spoon for stirring
Ingredients
2 1/4 cups (280 g) all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 cup (2 sticks / 226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 large egg plus 1 large egg yolk, room temp
2 tsp vanilla extract
3 tbsp freeze dried strawberry powder, finely ground (or 1/4 cup strained fresh strawberry puree)
1/3 cup strawberry jam, seedless works best
8 oz (225 g) semisweet or dark chocolate, chopped or chips
1 tsp neutral oil (vegetable or coconut) to thin chocolate, optional
flaky sea salt for sprinkling, optional
Directions
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper and set aside.
- Whisk together 2 1/4 cups flour, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt in a bowl. If using freeze dried strawberry powder, stir it into the dry mix now.
- In a large bowl beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Add 1 large egg plus 1 yolk and 2 tsp vanilla, beat until combined. If you chose fresh strained strawberry puree instead of powder, fold about 1/4 cup puree into the wet ingredients now (the dough will be softer so chill longer).
- Add the dry ingredients to the wet in two additions, mixing just until combined. Don’t overmix or the cookies will be tough.
- Chill the dough at least 30 minutes (60 is better) so it firms up and won’t spread too much in the oven. This is a big trick for neat thumbprint wells.
- Scoop dough into about 1 to 1 1/4 inch balls (use a small cookie scoop if you have one). Place 2 inches apart on prepared sheets. Use your thumb or the back of a teaspoon to press an indentation in the center of each ball. Fill each well with about 1/2 tsp of seedless strawberry jam (seedless works best so the jam sits smooth).
- Bake 10 to 12 minutes, until edges are set and cookies are lightly golden. Let cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.
- Melt 8 oz chopped semisweet or dark chocolate with 1 tsp neutral oil if you want a shinier, thinner coating. Microwave in 20 to 30 second bursts, stirring in between, or use a double boiler, until smooth. Don’t overheat or it will seize.
- Dip each cooled cookie halfway into the melted chocolate, let excess drip off, and place back on the rack or parchment. Sprinkle flaky sea salt on top right after dipping if you like sweet and salty. Let chocolate set at room temp or pop in the fridge for 10 minutes to speed it up.
- Store cookies in a single layer or with parchment between layers at room temperature for up to 3 days, or refrigerate up to a week. If you used fresh puree, they’re best eaten sooner.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 75g
- Total number of serves: 16
- Calories: 321kcal
- Fat: 16.5g
- Saturated Fat: 10g
- Trans Fat: 0.09g
- Polyunsaturated: 1.33g
- Monounsaturated: 6.66g
- Cholesterol: 48mg
- Sodium: 45mg
- Potassium: 142mg
- Carbohydrates: 41g
- Fiber: 2.3g
- Sugar: 26.3g
- Protein: 3.4g
- Vitamin A: 63IU
- Vitamin C: 0.9mg
- Calcium: 16mg
- Iron: 2.5mg
