Dessert

Chocolate-Covered Strawberry Cookies Recipe

ByRafael Mansero February 14, 2026February 14, 2026

Introduction

These Chocolate-Covered Strawberry Cookies combine rich cocoa flavor with sweet, fresh strawberries for a delightful treat. Soft and chewy with a luscious chocolate drizzle, they’re perfect for any chocolate lover looking to try something a little different.

The image shows five round chocolate cookies arranged close together on a white plate with a slightly wavy edge, placed on a white marbled surface. Each cookie is thick and has a shiny, smooth layer of dark chocolate on top that covers most of the surface. Over this chocolate layer, there are thin, uneven drizzles of darker chocolate creating a striped pattern. Small pieces of red dried fruit or candy are scattered on the chocolate layer, adding color and texture. On four of the cookies, there is a fresh bright red strawberry with a green leafy top, some of which are also lightly drizzled with the darker chocolate. The overall look is rich and inviting with dark and red color contrasts. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup dark chocolate chips
½ cup fresh strawberries, finely chopped
½ cup dark chocolate, melted (for drizzle)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Wash and dry the strawberries, then chop them into small pieces.
Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg and vanilla extract, mixing until combined.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Step 4: Fold in the dark chocolate chips and chopped strawberries evenly into the dough.
Step 5: Scoop the dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Bake for 10-12 minutes until edges are set but centers remain slightly soft.
Step 6: While cookies cool, melt the dark chocolate in 20-second intervals, stirring until smooth. Drizzle the melted chocolate over the cooled cookies and let set for 10-15 minutes before serving.

Tips & Variations

For extra flavor, add a pinch of cinnamon to the dry ingredients.
Use freeze-dried strawberry pieces instead of fresh for a more concentrated tartness.
Swap dark chocolate chips for white chocolate chips for a sweeter contrast.
If the dough feels too sticky, chill it for 15-20 minutes before scooping.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week. To reheat, warm in the microwave for 10-15 seconds or enjoy at room temperature. The chocolate drizzle may soften slightly upon reheating.

How to Serve

A white rectangular plate holds four thick chocolate cookies, each topped with a smooth, glossy layer of dark chocolate that is drizzled with thin lines of extra dark chocolate. Small pieces of bright red strawberry are embedded within the glossy chocolate topping of each cookie, adding a splash of color against the dark brown and black hues of the cookie base. Fresh whole strawberries with green leaves are scattered around the cookies on the plate, creating a fresh and vibrant contrast. The plate sits on a white marbled surface, enhancing the rich colors of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries to avoid excess moisture in the dough. If using frozen, thaw and drain them well before chopping to minimize sogginess.

How do I prevent the strawberries from making the cookie dough too wet?

Be sure to finely chop the strawberries and pat them dry gently with a paper towel before folding them into the dough. This helps reduce excess moisture and keeps the dough from becoming too sticky.