Introduction
There’s something truly irresistible about the combination of strawberries and chocolate, and when you pair them with cookies, it’s pure bliss! These Chocolate Covered Strawberry Cookies are not only easy to make but also deliver a delightful burst of flavor in every bite. The soft, buttery cookie is infused with fresh strawberries and then lovingly dipped in rich, silky chocolate. Perfect for a sweet treat any time of day, these cookies will quickly become a favorite in your home!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped fresh strawberries
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C), and while it’s warming up, line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, filling your kitchen with a sweet aroma.
- Add in the egg and vanilla extract, beating until everything is well combined and smooth.
- In another bowl, whisk together the flour, baking soda, and salt to create a perfect balance of dry ingredients.
- Gradually add the dry mixture to the wet ingredients, mixing gently until just combined; be careful not to overmix.
- Fold in the freshly chopped strawberries carefully, allowing those vibrant pieces to distribute throughout the dough.
- Drop spoonfuls of dough onto the prepared baking sheet, making sure to leave about 2 inches between each mound to allow them to spread.
- Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden and inviting.
- Once baked, let the cookies cool completely on a wire rack, where they will firm up just a bit.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Dip each cooled cookie halfway into the melted chocolate, allowing any excess to drip back into the bowl.
- Place the dipped cookies back onto the parchment paper and let them sit until the chocolate hardens.
Notes or Tips
For the best flavor, use ripe, sweet strawberries. You can also try adding a pinch of sea salt to the melted chocolate for an extra burst of flavor!
If you’re short on time, consider skipping the dipping step and drizzling the melted chocolate over the cooled cookies instead for an equally delightful presentation.
Cooking Techniques
Creaming butter and sugar together is a crucial technique in baking that helps to incorporate air into the dough, yielding a lighter cookie. Make sure your butter is at room temperature for easy mixing. Additionally, folding in the strawberries gently preserves their shape and freshness, giving your cookies a lovely texture.
FAQ
Can I use frozen strawberries?
Yes, but you may want to thaw and drain them well to avoid excess moisture in the cookie batter.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week, or refrigerate them to extend freshness.
Can I use other types of chocolate?
Absolutely! Feel free to substitute with white chocolate or dark chocolate chips based on your preference.
Conclusion
These Chocolate Covered Strawberry Cookies are sure to impress your family and friends with their delightful combination of flavors and textures. Perfect for gatherings, snack time, or simply indulging your sweet tooth, they bring a taste of summer into your kitchen all year round. Enjoy every delicious bite!