I created Chocolate Covered Strawberry Cookies for your sweetheart this Valentine’s Day and in the post I share a simple trick that makes them stand out among Valentine’s Day Cookie Ideas.

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I geek out over sweets and these Chocolate Covered Strawberry Cookies are the kinda thing I make when I want to impress but not look like I tried too hard. A soft cookie with a glossy semi sweet chocolate coating and the rich note from unsalted butter keeps you reaching for another one, even when you swore you’d stop.

They show up on my radar as something straight out of Valentine’s Day Cookie Ideas but I always sneak in a small twist that makes people ask how I did it. Try one and tell me who stole the last bite.

Ingredients

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Adds richness and tender crumb, mostly fat, few vitamins, high calories, makes cookies soft.
Drives sweetness and browning, pure carbs, no protein, can spike blood sugar quickly.
Provides emulsification and richness, some protein, vitamins A and D, helps binding.
Gives structure, mostly carbs and some protein from gluten, too much makes dense.
Adds fruity sweetness and acidity, mostly sugar, little fiber from fruit bits, bright flavor.
Semi sweet adds deep cocoa notes, provides antioxidants, sugar and fat, melts into glossy coating.
Concentrated strawberry flavor and color, adds tartness, some fiber and vitamin C, powdery texture.

Ingredient Quantities

1 cup (226 g) unsalted butter, softened, room temp (not melting tho)

2/3 cup (135 g) granulated sugar

1 large egg yolk (you can use a whole egg if you prefer)

1 teaspoon vanilla extract

2 cups (240 g) all purpose flour, spooned and leveled

1/4 teaspoon fine salt

1/2 cup (160 g) strawberry jam or preserves

8 oz (225 g) semi sweet chocolate, chopped or chips for melting

1 tablespoon neutral oil like vegetable or canola, optional to loosen chocolate

1/3 cup freeze dried strawberry powder or crushed freeze dried strawberries, optional for extra flavor and color

2 tablespoons powdered sugar, optional for dusting

How to Make this

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1. Preheat oven to 350 F (175 C) and line a baking sheet with parchment, set aside; make sure your 1 cup (226 g) unsalted butter is softened but not melting, that’s important.

2. In a bowl cream the butter with 2/3 cup (135 g) granulated sugar until light and fluffy, about 2-3 minutes, scrape the sides.

3. Add 1 large egg yolk (or a whole egg if you prefer) and 1 tsp vanilla extract, mix until combined.

4. Whisk together 2 cups (240 g) all purpose flour, 1/4 tsp fine salt and if using, 1/3 cup freeze dried strawberry powder or crushed freeze dried strawberries, then fold into the butter mixture just until it comes together, dont overmix.

5. Chill the dough 20-30 minutes to firm up; this helps the cookies keep their shape and not spread too much while baking.

6. Scoop or roll dough into about 1 tablespoon portions, place 2 inches apart on the prepared sheet, then press a shallow well into the center of each cookie with your thumb or the back of a teaspoon. If cracks form, wet your fingertip and smooth them out.

7. Fill each well with about 1/2 tsp strawberry jam or preserves (total about 1/2 cup used), bake 10-12 minutes until edges are set and bottoms are lightly golden, rotate the pan once for even baking.

8. Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely so the jam firms up.

9. Melt 8 oz (225 g) semi sweet chocolate in a microwave in 15-20 second bursts, stirring between each, or use a double boiler; stir in up to 1 tablespoon neutral oil if you want a looser, shinier coating. Dip or drizzle the cooled cookies with chocolate, then while chocolate is still tacky sprinkle crushed freeze dried strawberries or dust with 2 tablespoons powdered sugar if using.

10. Let chocolate set at room temp or chill a few minutes, store cookies in an airtight container with parchment between layers, best eaten within a few days or freeze for longer storage.

Equipment Needed

1. Oven (preheat to 350 F)
2. Baking sheet and parchment paper
3. Large mixing bowl
4. Electric hand mixer or stand mixer, or just a wooden spoon if you prefer
5. Whisk (for the flour/salt and for small mixing jobs)
6. Rubber spatula (scrape the bowl)
7. Measuring cups and spoons (including a tablespoon and 1/4 tsp)
8. Cookie scoop or tablespoon and a teaspoon (to make and press wells)
9. Wire cooling rack
10. Microwave safe bowl or small heatproof bowl over a pot for melting chocolate, plus a small spoon or offset spatula for dipping/drizzling

FAQ

Q: Can I use a whole egg instead of just the yolk? A: Yes, you can use a whole egg, the dough will be a bit softer and the cookies may spread more, but they still taste great.

Q: My chocolate seized while melting how do I fix it? A: If it gets grainy add a teaspoon of hot water or a little neutral oil and stir fast, or melt gently over very low heat or in short bursts in the microwave and stir between each burst.

Q: Can I swap the strawberry jam for fresh strawberries? A: You can but fresh berries have more water so cook them down into a thick jam first or the cookies will get soggy, or use thicker preserves instead.

Q: How do I stop the cookies from spreading too much? A: Make sure butter is softened not melting, chill the dough 15 to 30 minutes before baking, and dont overbake them, that usually keeps shape better.

Q: Can I freeze the dough or baked cookies? A: Yes freeze shaped dough on a tray then transfer to a bag for up to 3 months, or freeze baked cookies in an airtight container, thaw at room temp and then dip in chocolate.

Q: Whats the point of the freeze dried strawberry powder and powdered sugar? A: The freeze dried powder amps up real strawberry flavor and color with no extra moisture, powdered sugar is just for a pretty dusting or a light sweet finish, both optional.

Chocolate Covered Strawberry Cookies Perfect For Your Sweetheart Recipe Substitutions and Variations

Butter: swap 1:1 with vegan stick butter or margarine for a dairy free cookie; or use melted coconut oil 1:1 but chill the dough well since coconut can be soft at room temp.
Granulated sugar: use light brown sugar 1:1 for a chewier, more caramel flavor; or try coconut sugar 1:1 for a lightly caramel note and less sweetness.
Egg yolk: use 1 whole egg instead (adds structure and is the easiest swap); for a vegan option try a flax egg (1 tbsp ground flax + 3 tbsp water) plus 1 tbsp neutral oil to replace the yolk fat.
Semi sweet chocolate: swap equal weight with milk chocolate for a sweeter cookie, or with 60 to 70 percent dark chocolate for deeper cocoa flavor; you can also use chocolate melting wafers or couverture, same weight, add 1 tsp neutral oil only if chocolate seems too thick.

Pro Tips

1) Judge your butter by touch not time. It should give a little when you press it but not look greasy. If it feels too soft, pop it in the fridge for 10 to 15 minutes, if it’s too firm let it sit at room temp a bit. This keeps the cookies from spreading into flat disks.

2) Chill the dough and keep portions even. Refrigerate the shaped dough at least 20 to 30 minutes, and use a small scoop for uniform cookies so they bake the same. If cracks form when you press the wells, wet your fingertip and smooth them, that fixes most problems fast.

3) Stop soggy jam centers before they happen. Use a thicker preserve or simmer very runny jam for a minute to reduce excess liquid. Fill the wells just enough so the jam sits proud but wont bubble over while baking.

4) Melt and finish the chocolate carefully. Warm it slowly, stir often, and add just a little vegetable oil if you need shine or loosen it, not more or it wont set firm. Make sure cookies are completely cool before you drizzle or dip so the chocolate stays neat, then layer cookies with parchment for storage or freeze flat once the chocolate is set.

Chocolate Covered Strawberry Cookies Perfect For Your Sweetheart Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I created Chocolate Covered Strawberry Cookies for your sweetheart this Valentine's Day and in the post I share a simple trick that makes them stand out among Valentine’s Day Cookie Ideas.

Servings

servings

Calories

205

kcal

Equipment: 1. Oven (preheat to 350 F)
2. Baking sheet and parchment paper
3. Large mixing bowl
4. Electric hand mixer or stand mixer, or just a wooden spoon if you prefer
5. Whisk (for the flour/salt and for small mixing jobs)
6. Rubber spatula (scrape the bowl)
7. Measuring cups and spoons (including a tablespoon and 1/4 tsp)
8. Cookie scoop or tablespoon and a teaspoon (to make and press wells)
9. Wire cooling rack
10. Microwave safe bowl or small heatproof bowl over a pot for melting chocolate, plus a small spoon or offset spatula for dipping/drizzling

Ingredients

1 cup (226 g) unsalted butter, softened, room temp (not melting tho)
2/3 cup (135 g) granulated sugar
1 large egg yolk (you can use a whole egg if you prefer)
1 teaspoon vanilla extract
2 cups (240 g) all purpose flour, spooned and leveled
1/4 teaspoon fine salt
1/2 cup (160 g) strawberry jam or preserves
8 oz (225 g) semi sweet chocolate, chopped or chips for melting
1 tablespoon neutral oil like vegetable or canola, optional to loosen chocolate
1/3 cup freeze dried strawberry powder or crushed freeze dried strawberries, optional for extra flavor and color
2 tablespoons powdered sugar, optional for dusting

Directions

Preheat oven to 350 F (175 C) and line a baking sheet with parchment, set aside; make sure your 1 cup (226 g) unsalted butter is softened but not melting, that's important.
In a bowl cream the butter with 2/3 cup (135 g) granulated sugar until light and fluffy, about 2-3 minutes, scrape the sides.
Add 1 large egg yolk (or a whole egg if you prefer) and 1 tsp vanilla extract, mix until combined.
Whisk together 2 cups (240 g) all purpose flour, 1/4 tsp fine salt and if using, 1/3 cup freeze dried strawberry powder or crushed freeze dried strawberries, then fold into the butter mixture just until it comes together, dont overmix.
Chill the dough 20-30 minutes to firm up; this helps the cookies keep their shape and not spread too much while baking.
Scoop or roll dough into about 1 tablespoon portions, place 2 inches apart on the prepared sheet, then press a shallow well into the center of each cookie with your thumb or the back of a teaspoon. If cracks form, wet your fingertip and smooth them out.
Fill each well with about 1/2 tsp strawberry jam or preserves (total about 1/2 cup used), bake 10-12 minutes until edges are set and bottoms are lightly golden, rotate the pan once for even baking.
Let cookies cool on the sheet 5 minutes, then transfer to a wire rack to cool completely so the jam firms up.
Melt 8 oz (225 g) semi sweet chocolate in a microwave in 15-20 second bursts, stirring between each, or use a double boiler; stir in up to 1 tablespoon neutral oil if you want a looser, shinier coating. Dip or drizzle the cooled cookies with chocolate, then while chocolate is still tacky sprinkle crushed freeze dried strawberries or dust with 2 tablespoons powdered sugar if using.
Let chocolate set at room temp or chill a few minutes, store cookies in an airtight container with parchment between layers, best eaten within a few days or freeze for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.