Chocolate Covered Strawberry Cookies

Chocolate Covered Strawberries are great, but what if you took that classic dessert and made it into a cookie? Yep! These Chocolate Covered Strawberry Cookies take the sweet taste of strawberries and combine it with rich chocolate, all in cookie form!

These cookies are soft and fluffy and dipping them in chocolate and adding sprinkles gives them a nice crunch. They get their bright pop of color from a few drops of pink food coloring and their strawberry flavor from finely ground and sifted freeze dried strawberries.

I love how simple these cookies are to make, but that they look so decadent. They're one of my new favorite cookies to make, especially for Valentine's Day!

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

To get started, you'll want to whisk together the flour, baking powder, salt, and freeze dried strawberries in a large bowl and set it aside. Go ahead and blend together the butter and sugar until light and fluffy in a stand mixer with a paddle attachment or with a handheld mixer.

Make sure to scrape down the sides of the bowl before adding in the egg and a few drop of pink food coloring. Now you can add in the flour mixture and mix just until it's combined. Transfer the dough to plastic wrap and chill it in the fridge for 30 minutes.

Once chilled, use a 2 tablespoon cookie scoop to scoop the dough into ten balls, placing them a few inches apart on a cookie sheet. They'll bake for about 13 minutes until they're slightly crisp around the edges, but still soft in the center. If you use a smaller cookie scoop, you'll only need to bake them for about 10 minutes.

Once the cookies are baked, let them cool for about 10 minutes on the cookie sheet before transferring them to a cooling rack. Now you're ready for the chocolate!

Prep a cookie sheet with wax paper or parchment paper and melt the chocolate wafers in a double boiler or in the microwave. I like to use good quality chocolate wafers since they're super easy and taste great, but you can also use regular chocolate with a little bit of coconut oil mixed in too. They'll just be a little more temperamental at room temperature.

Once your chocolate is melted, carefully dip each cookie in halfway, letting the excess drip back into the bowl before placing the cookies on the wax paper. Sprinkle the sprinkles over the chocolate and let them sit for about 10 minutes until the chocolate has set. If you're using regular chocolate instead of wafers, pop them in the fridge to help them set. Repeat this process with the rest of the cookies.

Once the chocolate has set, you are all set to enjoy! Bring on the Chocolate Covered Strawberry Cookies!!

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