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Get ready to sink your teeth into a rich chocolate covered strawberry cookie! A chocolate cookie base studded with chocolate chips and freeze dried strawberries then topped with strawberry buttercream and a melted chocolate drizzle.
Chocolate Strawberry Cookie Recipe
This is a delicious new take on the classic chocolate covered strawberry. Chocolate Strawberry Cookies are every bit as rich, decadent, and romantic as their inspiration, but somehow even yummier! The chocolate cookie base is thick, soft, and chewy. The cookie is dotted with melty chocolate chips and infused with freeze dried strawberry power to give it an elegant flavor combo. To top it all off, we add a creamy strawberry buttercream that is honestly good enough to eat by the spoonful. Complete with another drizzle of melted chocolate and this cookie really is the whole package.
PSA: I have a post sharing all of my best tips for making real chocolate covered strawberries if that’s what you’re looking for!
Ingredients
*You can find instructions and exact quantities in the recipe card at the bottom of this post.
Chocolate Cookie:
- Salted butter, softened – I like to use salted butter, but you can sub unsalted butter if you’d prefer. Just be sure to add an extra pinch of salt to the dough if you do.
- Brown sugar
- Granulated sugar
- Eggs
- Corn syrup – Adding in the corn syrup will make these cookies extra chewy for days.
- Vanilla extract – This acts as a nice flavor base for the cookie.
- Milk
- All-purpose flour
- Freeze dried strawberries, ground to a fine powder
- Dutch processed cocoa powder
- Corn starch – This helps keep the cookies nice and soft for days.
- Baking soda
- Salt
- Chocolate chips – Use your favorite! I used semi sweet this time.
Strawberry Buttercream:
- Salted butter, softened – Again, subbing unsalted butter would work.
- Freeze dried strawberries ground to a fine powder
- Powdered sugar
- Heavy cream
- Vanilla extract
- Chocolate chips, melted – I used semi sweet again, but milk or dark will also taste great!
How to Make Chocolate Covered Strawberry Cookies
- Preheat the oven to 350°F (180°C).
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture (this will take about 2 minutes).
- Scrape down the sides and add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
- Next, add the flour, freeze dried strawberry powder, cocoa powder, corn starch, baking soda and salt. Mix until a soft dough forms.
- Add in the chocolate chips and mix on low until evenly distributed.
- Portion out the dough using a #24 scoop (about 3 Tbsp) and gently press the dough to slightly flatten.
- Place on a lined baking sheet and bake for 9-12 minutes until the tops no longer look wet and glossy.
- Allow the cookies to cool completely on the baking sheet. While the cookies cool, make your buttercream. Place the butter in the bowl of your stand mixer and mix until smooth and creamy.
- Add the powdered sugar, ground strawberry powder, 2 Tbsp heavy cream, and vanilla. Mix on low until incorporated, adding more heavy cream if needed.
- Beat on high for 2 minutes until fluffy.
- Top each cooled cookie with strawberry buttercream and a drizzle of melted chocolate.
- Store at room temperature in an airtight container for 3-5 days.
How should I store these cookies?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days!
Can I freeze these cookies?
Yes! You can freeze these cookies with or without the frosting for up to 3 months! If freezing with frosting, place all cool and cut cookie bars onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Offset spatula – I love using an offset spatula to frost cookies because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand.
- Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I use a #24 scoop for these cookies!
- Spatula – I love these silicone spatulas for scraping down the sides of the mixer.
Chocolate + Strawberry Recipes
- Chocolate Dipped Strawberry Skewers
- Chocolate Strawberry Cheesecake Cookies
- Chocolate Covered Strawberries Recipe
Chocolate Covered Strawberry Cookies
Ingredients
Chocolate Cookie
- 3/4 cup (167g) salted butter, softened
- 3/4 cup (185g) brown sugar
- 1/4 cup (58g) granulated sugar
- 2 eggs
- 1 Tbsp corn syrup
- 1/2 Tbsp vanilla extract
- 1 Tbsp milk
- 2 cups (304g) all-purpose flour
- 1 cup freeze dried strawberries, ground to a fine powder
- 1/2 cup (60g) dutch processed cocoa powder
- 1/2 Tbsp corn starch
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips (use your favorite flavor)
Strawberry Buttercream
- 1/4 cup (56g) salted butter, softened
- 1 cup freeze dried strawberries ground to a fine powder, *This will equal about 1/3 cup powder once ground
- 1 1/2 cups (161g) powdered sugar
- 1/4 – 1/2 cup (60ml – 120ml) heavy cream
- 1 tsp vanilla extract
- 1/2 cup (100g) chocolate chips, melted
Instructions
- Preheat the oven to 350°F (180°C).
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture (this will take about 2 minutes).3/4 cup (167g) salted butter, softened, 3/4 cup (185g) brown sugar, 1/4 cup (58g) granulated sugar
- Scrape down the sides and add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.2 eggs, 1 Tbsp corn syrup, 1/2 Tbsp vanilla extract, 1 Tbsp milk
- Next, add the flour, freeze dried strawberry powder, cocoa powder, corn starch, baking soda and salt. Mix until a soft dough forms.2 cups (304g) all-purpose flour, 1 cup freeze dried strawberries, ground to a fine powder, 1/2 cup (60g) dutch processed cocoa powder, 1/2 Tbsp corn starch, 1 tsp baking soda, 1/2 tsp salt
- Add in the chocolate chips and mix on low until evenly distributed.1/2 cup chocolate chips (use your favorite flavor)
- Portion out the dough using a #24 scoop (about 3 Tbsp) and gently press the dough to slightly flatten.
- Place on a lined baking sheet and bake for 9-12 minutes until the tops no longer look wet and glossy.
- Allow the cookies to cool completely on the baking sheet. While the cookies cool, make your buttercream. Place the butter in the bowl of your stand mixer and mix until smooth and creamy.1/4 cup (56g) salted butter, softened
- Add the powdered sugar, ground strawberry powder, 2 Tbsp heavy cream, and vanilla. Mix on low until incorporated, adding more heavy cream if needed.1 cup freeze dried strawberries ground to a fine powder, 1 1/2 cups (161g) powdered sugar, 1/4 – 1/2 cup (60ml – 120ml) heavy cream, 1 tsp vanilla extract
- Beat on high for 2 minutes until fluffy.
- Top each cooled cookie with strawberry buttercream and a drizzle of melted chocolate.1/2 cup (100g) chocolate chips, melted
- Store at room temperature in an airtight container for 3-5 days.
In the recipe, under the Chocolate Cookie part it states 1/2 chocolate chips. Is that 1/2 cup or 1/2 bag?
Oops! Sorry about that. It will be a 1/2 cup of chocolate chips in the cookie.
I made these for Valentine’s Day and they were so good! I didn’t realize I forgot to add the chocolate chips until I was on my second sheet but even the ones that didn’t have any in them were delicious. They are so soft and the frosting was spot on – definitely complimented the chocolate cookie and wasn’t too sweet. Loved these!
I made these for Valentine’s Day and they were a hit. Great strawberry flavor. One friend even said I’ve ruined her for Crumbl Cookies. After eating these cookies she had a strawberry cookie from Crumbl and thought it was nasty. A month later and she is still talking about the cookies! Now to figure out what cookie to bake next. I have loved all the cookies I have baked so far!