Chocolate Covered Strawberry Cookies

Do you ever get a sudden craving for the chocolate-dipped strawberries from the fair, but want them in cookie form? I do — all. the. time. — and that craving led me to these cozy Chocolate Covered Strawberry Cookies. If you’re a beginner, you might worry the fresh strawberries will make the dough soggy or that the cookies will spread too much, but I promise this recipe is forgiving and stress-free. If you like easy treats that smell like home and are kind to a relaxed baker, you’ll find these cookies are exactly that — and if you enjoy mix-in cookies, you might also like my twist on white chocolate Nutella cookies for another cozy baking day.

A Quick Look at This Chocolate Covered Strawberry Cookies Recipe

These Chocolate Covered Strawberry Cookies bring together sweet butter-cookie dough with two defining stars: fresh diced strawberries and melting chocolate chips. The result is a soft, slightly cakey cookie with pockets of chocolate and bright strawberry bursts — perfect for comfort baking. It’s a quick recipe using pantry basics like flour and sugar, so it’s great for beginners and busy home cooks who want a special treat without fuss. Keep reading for clear tips to keep the strawberries from making the dough too wet and to get perfectly shaped cookies every time.

Ingredients You’ll Need for Chocolate Covered Strawberry Cookies

Essentials

• 1 cup unsalted butter, softened — Room-temperature butter helps you cream properly for a light cookie texture. If your kitchen is cold, cut the butter into smaller pieces to soften faster.
• 1 cup granulated sugar — Gives sweetness and structure; creamed with butter for lift.
• 1 large egg — Binds the dough and adds moisture.
• 1 teaspoon vanilla extract — Warms the flavor and pairs beautifully with both chocolate and strawberry.
• 2 ½ cups all-purpose flour — The base of the cookie; gives structure.
• 1 teaspoon baking powder — A gentle leavener for soft, slightly raised cookies.
• ¼ teaspoon salt — Balances sweetness and enhances flavor.
• 1 cup chocolate chips — I use semisweet or dark chocolate for contrast, but milk chocolate is fine if you prefer sweeter cookies.
• 1 cup fresh strawberries, diced — Choose ripe but not overly mushy berries; dice into small, even pieces so they distribute evenly.

Optional add-ons

• Flaky sea salt — A light sprinkle on warm cookies brightens the chocolate and strawberry flavors.
• Toasted chopped almonds or pistachios — Add crunch and a nutty note; almonds pair especially well.
• Zest of one lemon — A little lemon zest lifts the strawberries for a fresher taste.
• Instant espresso powder — A pinch deepens the chocolate flavor without making the cookies taste like coffee.
• 1–2 tablespoons cornstarch — Helps absorb excess moisture from strawberries and keeps cookies tender while preventing spreading.

Substitutions and shortcuts

• Butter: You can swap for salted butter; reduce added salt to 1/8 teaspoon. For a softer, dairy-free option, use a solid vegan butter alternative that’s designed for baking.
• Sugar: Granulated sugar is best for structure. If you want slightly chewier cookies, try replacing 1/4 cup of sugar with brown sugar for extra moisture and caramel notes.
• Egg: For an egg-free version, use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and rested) but expect a slightly denser cookie.
• Flour: For gluten-free, use a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture will be a touch different but still delicious.
• Chocolate: Chop a chocolate bar instead of chips for larger pockets of chocolate. White chocolate also works but will be very sweet with strawberries.
• Strawberries: If fresh strawberries aren’t in season, use freeze-dried strawberry bits folded in at the end — they won’t add moisture and still give that bright strawberry flavor.
• Cornstarch: If you don’t have cornstarch, you can lightly dust the diced strawberries with a tablespoon of flour to help absorb juice.
• Shortcut: Use a cookie scoop to portion dough quickly and evenly. If you’re short on time, don’t chill — these bake fine straightaway, though a brief chill firming helps with texture.

How to Make Chocolate Covered Strawberry Cookies Step-by-Step

Step 1 — Prep the oven and baking sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Parchment prevents sticking and helps cookies bake evenly. If you’re baking multiple sheets, rotate them from top to bottom halfway through the bake time.

Step 2 — Soften and measure your butter

Make sure your butter is softened but not greasy or melted. Press it with a finger — it should give slightly. If it’s too soft, the cookies may spread. If it’s too cold, the creaming won’t be smooth. Measure accurately: too much butter = flat cookies.

Step 3 — Cream the butter and sugar

In a large bowl (or the bowl of a stand mixer fitted with a paddle), cream the softened butter and granulated sugar together for 2–3 minutes until the mixture looks pale and a bit fluffy. Scrape down the sides once or twice. Proper creaming traps air for a lighter cookie, so don’t rush this step.

Step 4 — Add the egg and vanilla

Beat in the large egg and vanilla extract until fully incorporated. Mix until the batter looks smooth and shiny. If you’re adding a pinch of instant espresso powder or lemon zest, stir it in now so the flavor distributes evenly.

Step 5 — Whisk the dry ingredients

In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. If you choose to use 1–2 tablespoons cornstarch, add it to the dry mix now — it will keep the cookies tender and help manage strawberry moisture.

Step 6 — Combine wet and dry

Gradually add the dry mixture to the wet mixture in two or three additions. Fold gently with a spatula or mix on low: you want a uniform dough but avoid overmixing, which can develop gluten and make cookies tough. Stop mixing once you no longer see streaks of flour.

Step 7 — Prepare the strawberries

Dice the strawberries into small, even pieces, about 1/4 inch. If they’re very juicy, place them in a small bowl and toss with 1–2 tablespoons cornstarch or a tablespoon of flour — this helps absorb extra juice and prevents them from turning the dough pink and runny. If you used cornstarch in the dry mix, you may only need a little extra on the berries.

Step 8 — Fold in chocolate chips and strawberries

Gently fold 1 cup of chocolate chips and the diced, treated strawberries into the dough. Work quickly: the strawberries will release juice over time, so fold them in last to keep the dough from getting soggy. Use a light hand to keep the dough tender.

Step 9 — Portion the dough

Drop tablespoon-sized scoops of dough onto your prepared baking sheet, leaving about 2 inches between cookies. If you like uniform cookies, use a 1-tablespoon cookie scoop. For larger, bakery-style cookies, use a 2-tablespoon scoop and increase baking time by a couple of minutes.

Step 10 — Optional chill

If your dough feels soft or you want thicker cookies, chill the scoops on the baking sheet or in a bowl for 20–30 minutes. Chilled dough spreads less and gives a chewier center. If you’re short on time, bake immediately — they’ll still be delicious but a touch flatter.

Step 11 — Bake until lightly golden

Bake in the preheated 350°F (175°C) oven for 10–12 minutes. Look for lightly golden edges and slightly soft centers — cookies continue to set as they cool. If you made larger cookies, watch for 12–15 minutes. Keep an eye on the first batch to match your preferred doneness.

Step 12 — Cool and finish

Let the cookies cool on the baking sheet for 3–5 minutes so they set, then transfer them to a wire rack to cool completely. While they’re still warm, you can sprinkle a pinch of flaky sea salt or press a few extra chocolate chips on top for a prettier look. Store cooled cookies in an airtight container at room temperature for up to 3 days; refrigerate for up to a week.

Common Mistakes to Avoid

Even simple recipes have a few traps for beginners. I’ve learned from plenty of trial and error, and the good news is most issues are easy to fix once you know what to watch for. Below are the three mistakes I see most often and how to avoid them.

Mistake 1: Using overly juicy strawberries

Fresh strawberries are wonderful, but very ripe berries can make the dough soggy and turn it a pinkish color. To avoid this, dice the strawberries small and toss them in 1–2 tablespoons of cornstarch or flour before folding into the dough, or pat them dry with paper towels. You can also use freeze-dried strawberry pieces for intense flavor without extra moisture.

Mistake 2: Overmixing the dough

Once you combine the wet and dry ingredients, stop mixing as soon as the flour disappears. Overmixing develops gluten and yields dense, cakey cookies. Mix gently when folding in strawberries and chocolate chips — a few visible streaks are okay, but aim for a mostly uniform dough.

Mistake 3: Baking at the wrong temperature or time

Oven temps vary, so check your first batch closely. Baking too long dries the cookies out; too short leaves them underdone. Look for slightly golden edges with soft centers that set as they cool. If cookies spread too much, try chilling the dough briefly or reducing the oven temp by 10–15°F and watching the time.

Serving Suggestions for Chocolate Covered Strawberry Cookies

These cookies are friendly and versatile — they make a simple afternoon snack, a sweet addition to a dessert board, or a cozy offering for guests. I like to keep serving simple so the chocolate and strawberry flavors shine through.

Pair with coffee or tea

A strong coffee or a floral tea pairs beautifully with the sweet chocolate and bright strawberry notes. I serve these with a latte in the morning or a mug of Earl Grey for a cozy afternoon treat.

Make a dessert platter

Arrange the cookies on a platter with fresh strawberries, mini chocolate squares, whipped cream, and a scoop of vanilla ice cream. Guests can build sweet little bites — the contrast of warm cookie and cold ice cream is irresistible.

Package as a gift

These cookies make a lovely homemade gift. Layer them in a small box with parchment paper, or stack them in a mason jar tied with ribbon. Add a handwritten note about serving suggestions and they become a thoughtful, edible present.

Conclusion

I hope you feel encouraged — these Chocolate Covered Strawberry Cookies are much easier than they look and have so many ways to personalize. I love how forgiving the dough is: swap chocolate types, add a nut for crunch, or try lemon zest for extra brightness. If you want ideas from other bakers for similar flavor combinations, I found inspiration in Bakerita’s chocolate-dipped strawberry chocolate chip cookies and a lovely take on these cookies over at Mia’s Kitchen Counter. Give the recipe a go this weekend, and if you try a twist you love, tell me about it — I read every comment and I’m always excited to hear how your batch turns out.

FAQs About Chocolate Covered Strawberry Cookies