I just nailed chocolate-covered strawberry cookies that make other Valentine’s Day Cookie Ideas look weak, keep scrolling if you want the recipe everyone will be stealing at your party.
I’m obsessed with these Chocolate Covered Strawberry Cookies because they smash two cravings at once: rich chocolate and bright jammy strawberry. I love how the dough’s unsweetened cocoa powder gives a deep chocolate hit, then a burst of strawberry jam melts into a fudgy center.
My friends always call dibs. And I don’t blame them.
Sticky, slightly crunchy edges, chocolate coating that snaps, jam that oozes when you bite. It’s the kind of thing you want on every Valentine’s Day Cookie Ideas list and on menus for Valentine’s Day Cookie Treats.
Perfect for shamelessly sharing or maybe not.
Ingredients
- Flour gives structure and chew, plain but totally necessary.
- Cocoa adds chocolate depth and a touch of pleasant bitterness.
- Baking soda helps them rise and keeps cookies tender.
- Plus salt wakes up the chocolate and cuts sweetness.
- Butter makes cookies rich, soft inside with slightly crisp edges.
- Granulated sugar sweetens and helps create subtle crunchy bits.
- Basically brown sugar brings chewiness and warm caramel notes.
- Eggs bind everything together and add a little lift.
- Vanilla adds warmth and rounds out the chocolate flavor.
- Plus chocolate chips give melty pockets of goo throughout.
- Strawberry jam gives bright fruity bursts and a sticky surprise.
- Plus dipping chocolate makes a glossy shell and rich coating.
- Oil thins the dip so the chocolate sets smooth and shiny.
- Basically crushed freeze dried strawberries or extra chips add pretty texture.
Ingredient Quantities
- 2 cups (250 g) all purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (170 g) semi sweet chocolate chips or chopped chocolate, for dough
- 3/4 cup (about 240 g) good quality strawberry jam or preserves, slightly warmed so it spreads
- 8 ounces (225 g) bittersweet or semi sweet chocolate, for dipping
- 1 teaspoon neutral oil or vegetable oil, optional to thin dipping chocolate
- Optional: 1/4 cup crushed freeze dried strawberries or extra chopped chocolate for sprinkling on top
How to Make this
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Whisk together 2 cups (250 g) all purpose flour, 1/2 cup (45 g) unsweetened cocoa powder, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl; set this dry mix aside.
3. In a large bowl beat 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and fluffy, scraping the bowl down once or twice.
4. Add 2 large eggs, one at a time, beating after each until mixed, then stir in 1 teaspoon pure vanilla extract.
5. Fold the dry ingredients into the butter mixture until almost combined, then stir in 1 cup (170 g) semi sweet chocolate chips or chopped chocolate so they are evenly distributed through the dough.
6. Chill the dough 20 to 30 minutes in the fridge so it firms up a bit; this makes it easier to shape and helps the cookies not spread too much.
7. Scoop tablespoon-sized portions of dough and roll into balls, place them on the prepared sheets about 2 inches apart. Use your thumb or the back of a small spoon to press a shallow well into the center of each dough ball.
8. Bake 10 to 12 minutes until edges look set but centers still soft. Remove from oven and while cookies are warm press the centers again if needed to keep the wells open. Let cool on the tray 5 minutes then transfer to a wire rack to cool completely.
9. Warm about 3/4 cup (240 g) good quality strawberry jam so it spreads easily, then fill each cooled cookie well with a small spoonful of jam. Let the jam set a bit before dipping.
10. Melt 8 ounces (225 g) bittersweet or semi sweet chocolate gently in a microwave or double boiler, stir in 1 teaspoon neutral or vegetable oil if you want a thinner, glossier dip. Dip each jam-topped cookie partially or fully into the melted chocolate, let excess drip off, and place on parchment. Sprinkle immediately with crushed freeze dried strawberries or extra chopped chocolate if using. Let chocolate set at room temp or chill briefly until firm. Enjoy.
Equipment Needed
1. Oven (preheated to 350°F / 175°C)
2. Two rimmed baking sheets lined with parchment paper
3. Medium and large mixing bowls
4. Whisk and rubber spatula
5. Electric hand mixer or stand mixer (or sturdy wooden spoon)
6. Measuring cups and spoons and a kitchen scale (optional but helpful)
7. Tablespoon cookie scoop or two spoons for portioning dough
8. Small spoon or the back of a spoon to press wells in the dough
9. Wire cooling rack
10. Microwave-safe bowl or small saucepan and heatproof bowl for a double boiler to melt chocolate
FAQ
Chocolate Covered Strawberry Cookies Perfect For Your Sweetheart Recipe Substitutions and Variations
- All purpose flour: swap for a 1:1 gluten free all purpose blend that contains xanthan gum. It keeps the texture closest to the original. If using single-ingredient flours like almond flour, only replace up to 25% and expect a denser cookie.
- Unsalted butter: use solid coconut oil 1:1 (measured packed) or stick margarine 1:1. Coconut oil will give a slight coconut taste and spreads a bit more, so chill dough before baking if you want thicker cookies.
- Eggs: replace each large egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit 5 min). Good for structure but cookies might be a touch chewier. For a milder swap use 1/4 cup unsweetened applesauce per egg.
- Semi sweet chocolate chips: swap for chopped bittersweet chocolate or milk chocolate chopped 1:1. Or use peanut butter chips for a different, yummy twist; they melt differently so watch bake time.
Pro Tips
1) Chill the dough longer if it feels too soft. 20 to 30 minutes is the minimum, but an extra 30 makes the balls hold shape better and keeps the wells from collapsing while baking. Colder dough also gives a chewier center.
2) Warm the jam just enough to loosen it, don’t make it piping hot. If it’s too runny it will ooze out when you dip in chocolate. If your jam is very seedy or chunky, strain or press it through a sieve for a smoother fill.
3) Don’t overbake. Pull the cookies when the edges look set but the centers still seem a little soft. They’ll finish cooking on the tray and stay tender instead of turning dry and crumbly.
4) For shinier, smoother dipped chocolate add just a little neutral oil or vegetable oil and stir well while it’s warm. If your melty chocolate starts to thicken, briefly warm it in 5 to 10 second bursts and stir between each burst so you don’t scorch it.
Chocolate Covered Strawberry Cookies Perfect For Your Sweetheart Recipe
I just nailed chocolate-covered strawberry cookies that make other Valentine’s Day Cookie Ideas look weak, keep scrolling if you want the recipe everyone will be stealing at your party.
12
servings
545
kcal
Equipment: 1. Oven (preheated to 350°F / 175°C)
2. Two rimmed baking sheets lined with parchment paper
3. Medium and large mixing bowls
4. Whisk and rubber spatula
5. Electric hand mixer or stand mixer (or sturdy wooden spoon)
6. Measuring cups and spoons and a kitchen scale (optional but helpful)
7. Tablespoon cookie scoop or two spoons for portioning dough
8. Small spoon or the back of a spoon to press wells in the dough
9. Wire cooling rack
10. Microwave-safe bowl or small saucepan and heatproof bowl for a double boiler to melt chocolate
Ingredients
2 cups (250 g) all purpose flour
1/2 cup (45 g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup (170 g) semi sweet chocolate chips or chopped chocolate, for dough
3/4 cup (about 240 g) good quality strawberry jam or preserves, slightly warmed so it spreads
8 ounces (225 g) bittersweet or semi sweet chocolate, for dipping
1 teaspoon neutral oil or vegetable oil, optional to thin dipping chocolate
Optional: 1/4 cup crushed freeze dried strawberries or extra chopped chocolate for sprinkling on top
Directions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Whisk together 2 cups (250 g) all purpose flour, 1/2 cup (45 g) unsweetened cocoa powder, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl; set this dry mix aside.
- In a large bowl beat 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and fluffy, scraping the bowl down once or twice.
- Add 2 large eggs, one at a time, beating after each until mixed, then stir in 1 teaspoon pure vanilla extract.
- Fold the dry ingredients into the butter mixture until almost combined, then stir in 1 cup (170 g) semi sweet chocolate chips or chopped chocolate so they are evenly distributed through the dough.
- Chill the dough 20 to 30 minutes in the fridge so it firms up a bit; this makes it easier to shape and helps the cookies not spread too much.
- Scoop tablespoon-sized portions of dough and roll into balls, place them on the prepared sheets about 2 inches apart. Use your thumb or the back of a small spoon to press a shallow well into the center of each dough ball.
- Bake 10 to 12 minutes until edges look set but centers still soft. Remove from oven and while cookies are warm press the centers again if needed to keep the wells open. Let cool on the tray 5 minutes then transfer to a wire rack to cool completely.
- Warm about 3/4 cup (240 g) good quality strawberry jam so it spreads easily, then fill each cooled cookie well with a small spoonful of jam. Let the jam set a bit before dipping.
- Melt 8 ounces (225 g) bittersweet or semi sweet chocolate gently in a microwave or double boiler, stir in 1 teaspoon neutral or vegetable oil if you want a thinner, glossier dip. Dip each jam-topped cookie partially or fully into the melted chocolate, let excess drip off, and place on parchment. Sprinkle immediately with crushed freeze dried strawberries or extra chopped chocolate if using. Let chocolate set at room temp or chill briefly until firm. Enjoy.
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.
Nutrition Facts
- Serving Size: 125g
- Total number of serves: 12
- Calories: 545kcal
- Fat: 28.3g
- Saturated Fat: 16.6g
- Trans Fat: 0.17g
- Polyunsaturated: 0.8g
- Monounsaturated: 5g
- Cholesterol: 75mg
- Sodium: 229mg
- Potassium: 134mg
- Carbohydrates: 69.4g
- Fiber: 4.3g
- Sugar: 46.2g
- Protein: 5.2g
- Vitamin A: 300IU
- Vitamin C: 0.4mg
- Calcium: 75mg
- Iron: 1mg
