Name: Chocolate-Dipped Strawberry Cookies
Prep time: 15 min
Cook time: PT-482735H51M56S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 1 cup granulated sugar; 1 cup brown sugar (packed); 2 large eggs; 1 teaspoon vanilla extract; 2 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup dried strawberries (chopped); 1 cup semi-sweet chocolate chips

Jump to Recipe·Print Recipe

If you’re a fan of both strawberries and chocolate, this Chocolate-Dipped Strawberry Cookies recipe will be your new favorite treat! These cookies bring together the fruity, tangy sweetness of dried strawberries with the rich, decadent flavor of semi-sweet chocolate. Soft, chewy, and full of flavor, these cookies are perfect for any occasion, whether you’re hosting a party, baking for a loved one, or simply indulging in something delicious. The addition of chocolate-dipped edges gives them an extra touch of elegance and indulgence that will have everyone asking for the recipe.

Why You’ll Love This Recipe

1. A Perfect Sweet & Savory Combo

These cookies blend the tart sweetness of dried strawberries with the rich taste of semi-sweet chocolate, creating a flavor combination that’s sure to delight your taste buds.

2. Soft & Chewy Texture

With a base made of butter, sugar, and eggs, these cookies have that perfect chewy, soft texture that’s irresistible to anyone who bites into them.

3. Decadent Chocolate-Dipped Finish

The added chocolate-dipped edges are an extra indulgence that make these cookies look professional and feel extra special.

4. Easy to Make

This recipe uses common ingredients and is easy to follow, making it great for beginners or seasoned bakers alike.

5. Perfect for Gift-Giving

The beautiful chocolate-dipped edges make these cookies a great gift for holidays, birthdays, or just because. Package them in a cute tin or bag, and you’ve got a treat that will impress anyone.

Ingredients

Unsalted butter (softened)
Granulated sugar
Brown sugar (packed)
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Dried strawberries (chopped)
Semi-sweet chocolate chips

Variations

White Chocolate Version: For a lighter, more delicate flavor, you can dip the cookies in white chocolate instead of semi-sweet chocolate.
Add Nuts: For a crunchy twist, add chopped walnuts, pecans, or almonds to the dough along with the dried strawberries.
Use Fresh Strawberries: If you prefer fresh strawberries, chop them finely and reduce the amount of wet ingredients to compensate for the moisture. Keep in mind that dried strawberries provide a concentrated flavor, so the taste will differ.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

How to Make the Recipe

Step 1: Cream Butter and Sugars

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes of mixing with an electric mixer.

Step 2: Add Eggs and Vanilla

Add the eggs, one at a time, and mix until fully incorporated. Stir in the vanilla extract until the mixture is smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 4: Add Strawberries and Chocolate Chips

Fold in the chopped dried strawberries and semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.

Step 5: Shape the Dough

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Step 6: Bake

Bake for 10-12 minutes, or until the edges of the cookies are golden and the centers are set. Keep an eye on them to avoid overbaking. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 7: Chocolate-Dip the Cookies (Optional)

Once the cookies have cooled, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth and fully melted. Dip the edges of each cookie into the melted chocolate and place them on a parchment-lined tray to set. Allow the chocolate to harden before serving or packaging.

Tips for Making the Recipe

Room Temperature Butter: Make sure the butter is softened to room temperature for the best texture. Cold butter will create a dense dough that may be hard to mix.
Chill the Dough: If the dough seems too soft to handle, refrigerate it for about 30 minutes before rolling it into balls.
Don’t Overbake: For the soft, chewy texture, be sure to remove the cookies from the oven as soon as the edges are golden. The cookies will continue to firm up as they cool.
Melting Chocolate: When melting chocolate, do it in short bursts in the microwave to prevent burning. Stir it well after each interval for smooth results.

How to Serve

These chocolate-dipped strawberry cookies are perfect on their own or paired with a glass of milk, tea, or coffee. Serve them as an indulgent treat for dessert after dinner, at a party, or as a sweet gift for friends and family. The chocolate-dipped edges make them especially festive, so they’re great for special occasions like Valentine’s Day, birthdays, or any time you want to treat yourself or someone special.

Make Ahead and Storage

Storing Leftovers

Store the cookies in an airtight container at room temperature for up to 1 week. If the chocolate is still soft, be sure to store the cookies in a single layer to prevent them from sticking together.

Freezing

To freeze the cookies, place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. For chocolate-dipped cookies, freeze them with parchment paper between layers to prevent the chocolate from smudging.

Reheating

If you’d like to enjoy the cookies warm, simply reheat them in the microwave for about 10-15 seconds, or place them on a baking sheet and heat in a 300°F (150°C) oven for 5-7 minutes.

FAQs

1. Can I use fresh strawberries instead of dried?

Dried strawberries work best in this recipe because they don’t add extra moisture. If using fresh strawberries, make sure to chop them finely and adjust the wet ingredients accordingly to avoid a soggy dough.

2. Can I use milk chocolate instead of semi-sweet?

Yes, you can substitute milk chocolate for semi-sweet, but it will change the overall flavor, making the cookies sweeter. Use your favorite chocolate!

3. How do I know when the cookies are done baking?

The cookies are done when the edges are lightly golden, but the centers are still soft. They will firm up as they cool, so don’t worry if they seem a little underbaked when you take them out.

4. Can I make these cookies without chocolate-dipping?

Yes, the cookies are delicious on their own without the chocolate-dipped edges. You can also drizzle chocolate over the top or leave them plain.

5. Can I make these cookies ahead of time?

Yes, you can make the dough in advance and store it in the fridge for up to 3 days. Just let it come to room temperature before rolling and baking.

6. Can I substitute the brown sugar with something else?

Brown sugar adds a rich, molasses flavor, but if you don’t have it, you can substitute with white sugar. The cookies may be a bit less flavorful, but they’ll still be delicious.

7. What if my cookies spread too much?

If your cookies are spreading too much, try chilling the dough for 30 minutes before baking. This helps the dough firm up and reduces spreading.

8. Can I add nuts to this recipe?

Yes! You can add chopped nuts like walnuts or almonds for a crunchy texture that pairs well with the strawberries and chocolate.

9. How should I store the chocolate-dipped cookies?

Store the chocolate-dipped cookies in a single layer, with parchment paper between them if necessary, to prevent the chocolate from sticking.

10. Can I freeze the dough?

Yes, you can freeze the dough for up to 3 months. Shape the dough into balls, freeze them on a baking sheet, and then transfer to an airtight container. Bake them directly from the freezer, adding a minute or two to the baking time.

Conclusion

These Chocolate-Dipped Strawberry Cookies are the perfect combination of sweet and savory, with a chewy texture and a rich, indulgent chocolate finish. Whether you’re treating yourself, sharing with friends, or gifting these cookies, they’re sure to be a hit. With easy-to-follow steps and delicious results, this recipe is a must-try for anyone who loves the classic pairing of strawberries and chocolate.