Name: Delicious Chocolate Covered Strawberry Cookies
Prep time: 20 min
Cook time: PT-491953H40M54S
Ingredients: 1 cup (226g) unsalted butter, room temperature; ¾ cup (150g) granulated sugar; ¾ cup (160g) packed light brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 ¼ cups (270g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup (approx. 1 oz / 28g) freeze-dried strawberries, crushed; 1 ½ cups (250g) chocolate chips or chopped chocolate (milk, semi-sweet, or dark); 1 teaspoon coconut oil (optional, for chocolate)

Description

These soft, chewy cookies are bursting with intense strawberry flavor from freeze-dried berries, perfectly complemented by a rich chocolate coating. A delightful twist on a classic treat, they’re sure to become a new favorite.

Ingredients

1 cup (226g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
¾ cup (160g) packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ¼ cups (270g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (approx. 1 oz / 28g) freeze-dried strawberries, crushed
1 ½ cups (250g) chocolate chips or chopped chocolate (milk, semi-sweet, or dark)
1 teaspoon coconut oil (optional, for chocolate)

Instructions

1. Prep Ingredients & Preheat: Gather all ingredients. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream Butter & Sugars: In a large bowl, cream together room temperature butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (2-3 minutes).
3. Add Wet Ingredients: Beat in eggs one at a time, then stir in vanilla extract. Scrape down bowl sides.
4. Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients, mixing on low speed just until combined. Do not overmix.
5. Fold in Strawberries: Gently fold in the crushed freeze-dried strawberries until evenly distributed.
6. Chill Dough: Cover and refrigerate dough for at least 30 minutes (up to 2 hours) to prevent spreading and enhance flavor.
7. Scoop & Bake: Scoop dough onto prepared baking sheets (2 inches apart). Bake for 9-12 minutes, until edges are golden and centers are just set. Let cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
8. Melt Chocolate: In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring until smooth. Stir in coconut oil if using.
9. Dip & Set: Once cookies are completely cool, dip half of each cookie into the melted chocolate or drizzle over them. Place on parchment paper and let chocolate set at room temperature or in the refrigerator for 10-15 minutes.

Prep Time: 20 mins (plus 30 min chill)
Cook Time: 9-12 mins