Strawberry Chocolate Chip Cookies (small batch)

This recipe is truly perfect because it’s designed to be simple, approachable, and incredibly flavorful. You only need a small amount of freeze dried strawberries, and just a touch of almond extract to make the berry flavor really pop. The result is a cookie that tastes vibrant, balanced, and bakery worthy, without any extra effort. Plus, this is a small batch recipe that makes 6 cookies, which means you get just enough to satisfy a craving!

Made in one bowl, comes together fast, and requires zero chilling, which means you can go from craving to cookie in under an hour. Whether you are baking for a crowd or treating yourself, you can trust that these cookies will turn out beautifully every single time! Check out my strawberry chocolate brownies , chocolate blueberry cookies, and strawberry white chocolate cheesecake!

Why you'll love these Chocolate Strawberry Cookies

• 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!

Chocolate Strawberry Cookie Ingredients

• Freeze dried strawberries: Provides concentrated strawberry flavor and a chewy texture. Do not use fresh strawberries; they add too much moisture. Check out my coconut and strawberry cake and strawberry cake pops too!
• 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!
• 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!

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!

See recipe card below for quantities.

How to Make Strawberry Chocolate Chip Cookies

Step 1. In a medium bowl, beat the butter with the brown sugar and granulated sugar until fluffy, about 2 minutes.

Step 2. Add the vanilla extract, almond extract, egg yolk, and mix until combined.

Step 3. Gradually add the dry ingredients to the wet ingredients, beating until almost incorporated. Mix in the freeze dried strawberries and dark chocolate chips, mixing until just combined.

Step 4.Portion the dough into 6 equal balls and roll them smooth before placing them on a baking sheet, slightly flatten the top. Place them 2-3 inches apart.

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

• 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.

Strawberry Chocolate Cookie FAQs

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!