Chocolate Strawberry Cookies

Soft, chewy, and bursting with flavor, these Chocolate Strawberry Cookies are a must-try treat! Each cookie is loaded with tangy freeze-dried strawberries for a fruity twist and dipped in chocolate for an extra fun touch. The best part? The chocolate-dipped bottoms ensure you get a taste of chocolate in every bite!

This easy one-bowl recipe comes together quickly and doesn’t require any chilling, making it perfect for a last-minute dessert or sweet craving. These cookies are sure to impress! Check out my strawberry chocolate brownies , chocolate blueberry cookies, and strawberry white chocolate cheesecake!

Why you'll love this recipe

• Ease: A simple one-bowl recipe that requires no chilling and comes together in minutes. My espresso cookies and chocolate butterscotch cookies are easy too!
• Chocolate-dipped bottoms: These add a fun, decadent twist, ensuring chocolate in every single bite. Carrot cake truffles are dipped in white chocolate!
• Texture: Soft and chewy cookies paired with bits of strawberries for a delish combination of flavors and textures.
• Perfect for any occasion: Whether it’s Valentine’s Day, a party, or a casual treat, these cookies fit the bill beautifully. If you like fun cookies, check out my lucky charms cookies too!

Equipment

Using a kitchen scale is a total game-changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!

Ingredients

• Freeze-dried strawberries: Provides concentrated strawberry flavor and a chewy texture. Do not use fresh strawberries; they add too much moisture.
• Salted Butter: I prefer salted butter because it has more flavor in my opinion but feel free to use unsalted and increase the amount of salt. I use it in my easter cookie cake as well!
• Almond extract: A little goes a long way, I liked ¼ teaspoon of almond extract in these chocolate chip cookies with strawberries, it made the berry flavor pop! My blueberry muffins have a hint of almond as well!
• Brown sugar: I prefer dark brown sugar for its higher molasses content, which adds richness and depth.
• Vanilla: Always use pure vanilla extract for the best flavor.
• Egg yolk: Adds richness and improves the cookie’s texture.
• Chocolate for dipping: I used Dolci Frutta Chocolate Melting Wafers to dip the bottoms, and it made them absolutely perfect! The chocolate hardens quickly and doesn’t melt easily, making it ideal for a mess-free experience. Plus, the flavor is incredible—it complements the strawberries beautifully!

See recipe card below for quantities.

Variations

Variations on chocolate strawberry cookies:

• White chocolate: Dip the bottoms in white chocolate for a sweeter twist. If you love white chocolate check out my pistachio blondies!
• Espresso: Add a teaspoon of instant espresso powder to the dough for a mocha-like flavor. If you love mocha, my sandwich cookies are incredible!
• Freeze-dried raspberries: Swap the strawberries for freeze dried raspberries for a tart variation of these chocolate and strawberry cookies.

This recipe for chocolate strawberry cookies has not been tested with other substitutions. These are just suggestions.

Instructions

Let's make strawberry chocolate cookies!

Step 1. Preheat your oven to 350°F. Line a cookie sheet with parchment paper. Roughly chop the freeze dried strawberries, set aside.

Step 2. In a medium bowl, whisk together the flour, baking soda, and salt, then set aside. In a large bowl, beat the melted butter with the brown sugar and granulated sugar until smooth.

Step 3. Add the vanilla extract, almond extract, egg, and egg yolk, and mix until just combined—do not over beat.

Step 4.Gradually add the dry ingredients to the wet ingredients, beating until almost incorporated. 

Step 5. Gently fold in the freeze-dried strawberries and dark chocolate chips, mixing until just combined.

Step 6. Portion the dough into 50-gram balls (about heaping 2 tablespoons each) and roll them smooth, then slightly flatten them before placing them on a baking sheet. Bake the cookies for 8-10 minutes; they will look underbaked but will continue to cook as they cool.

Step 7. Once the cookies have cooled, dip the bottoms in Chocolate Melting Wafers.

Step 8. Allow the chocolate strawberry cookies to set on parchment paper before serving.

Hint: Immediately after removing the cookies from the oven, use a round cookie cutter or small bowl to gently "scoot" the edges by pushing the sides inward shaping them into thicker, perfectly round cookies.

Pro tips

• Melt the butter properly: Melt the butter and let it cool slightly before using. It should still be liquid but not too hot.
• Do not over bake: Bake until just set; the cookies will continue to cook on the baking sheet after removing them from the oven.
• Perfect circles: Use a cookie scoot (gently scooting the edges with a round cutter or spoon) to shape cookies into perfect circles right after baking.
• Parchment paper for dipping: Place the chocolate-dipped cookies on parchment paper to prevent sticking and allow easy removal.
• Whisk dry ingredients: Ensure the baking soda and salt are evenly distributed by whisking the dry ingredients together.

FAQ

Storage

Refrigerator: Not recommended, as the cookies can dry out.

Room temperature: Store the cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy.

Freezer: For longer storage, place the cookies in an airtight container and freeze for up to 2 months. Thaw at room temperature before enjoying.

Check out more sweet treats!