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Strawberry Cookies

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posted: 03/27/14

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This post may contain affiliate links. Please read my disclosure policy

These Strawberry cookies are soft, chewy and packed with fresh strawberries. Dip them in chocolate for an extra fancy treat!

Soft & delicious cookies packed with fresh strawberries and dipped in chocolate!

Strawberry Cookies dipped in chocolate are so easy to make and are a unique twist on the regular chocolate chip cookie. Soft and chewy, they’re just the way I like my cookie treats, and the fresh strawberries add such a gorgeous color and flavor. Dip the bottom of the cookies in melted milk chocolate and you have the flavor of chocolate dipped strawberries in a delicious cookie!

Are you a chocolate and fruit fan? Let me know what your favorite fruit and chocolate combination is, in the comments below!

Soft & delicious cookies packed with fresh strawberries and dipped in chocolate!

WHAT CAN YOU DO WITH OLD STRAWBERRIES?

If you have some strawberries kicking around your refrigerator that have lost their plump juiciness this is a perfect recipe for you! Dice up those berries and toss them into the easy cookie dough. Once baked they’ll taste perfect and flavorful. In addition to these cookies, here are some other ideas to use up strawberries in your fridge:

  • Freeze them to use for smoothies
  • Muddle them for cocktails like this delicious Frose or my Sunset Sangria or Strawberry Lemonade Beergaritas.
  • Older berries are perfect for baking! Like these strawberry cookies, they taste yummy in pancakes, muffins, cupcakes or waffles.
  • Make a batch of my Strawberry Syrup and then drizzle it on everything from toast to pancakes. So good!
  • Make strawberry jam.
  • Toss some sliced strawberries into my Strawberry Spinach Salad.

Soft & delicious cookies packed with fresh strawberries and dipped in chocolate!

TO DIP OR NOT TO DIP

That is the question with these strawberry cookies; they’re yummy with or without the chocolate. Chocolate gives the cookies a deeper, richer flavor, but they’re perfectly delicious all on on their own. Try any kind of chocolate you like: I personally love milk chocolate on this cookie, but you could use dark or semi-sweet chocolate chips too.

  • Melt the chocolate chips of your choice in the microwave for about thirty seconds at a time, stirring in between until they’re completely melted.
  • Dip the bottom of each cookie in the chocolate and allow them to cool on wax paper until they’re set.
  • You can also put them in the fridge or freezer to allow them to chill faster.

TIPS FOR PERFECT STRAWBERRY COOKIES

  • To avoid soggy cookie dough, chop up your strawberries and lay them on a paper towel and gently pat them dry.
  • You can also use dehydrated strawberries in this recipe.
  • The cookie dough may be a bit crumbly; that’s good! Once you add the strawberries, roll the dough into balls and bake them on a silicone or parchment paper so they don’t stick to the cookie sheet.
  • Melt your butter completely but let it cool before you add it to the mixture.

MORE TASTY COOKIE RECIPES

If you love these strawberry cookies, you’ll go nuts for these simple, scrumptious cookie recipes:

I hope you love these delicious little cookies. The sweet strawberry flavor brightens this basic cookie recipe and the chocolate adds a depth of richness that can’t be beat! Let me know in the comments what you think of this recipe and enjoy every single bite!

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Strawberry Cookies

(tap # to scale)
Prep: 10 minutes
Cook: 15 minutes
These Strawberry cookies are soft, chewy and packed with fresh strawberries. Dip them in chocolate for an extra fancy treat!

Ingredients

  • 1 3/4 all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup of butter melted and cooled
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup strawberries diced
  • 1 cup of milk chocolate chips melted

Instructions

  • Preheat your oven to 350 degrees.
  • In a large bowl mix together the flour, baking soda, and salt
  • Beat together the butter and sugars, about two minutes.
  • Beat in the egg and the vanilla.
  • Slowly add the flour mixture, scrapping down the sides of the bowl as needed, until the mixture is fully combined. The mixture will be crumbly.
  • Mix in the strawberries.
  • Roll into one inch balls and bake two two inches apart on a parchment or silicon lined baking sheet.
  • Bake for 12 minutes.
  • Let sit outside of the oven on the baking sheet for two minutes before removing to a cooling rack.
  • Once completely cooled, dip the bottoms of the cookies in the melted chocolate. Transfer to wax paper and allow to dry, about 25 minutes.
Serving: 1cookie Calories: 191kcal (10%) Carbohydrates: 28g (9%) Protein: 2g (4%) Fat: 8g (12%) Saturated Fat: 5g (31%) Monounsaturated Fat: 1g Cholesterol: 22mg (7%) Sodium: 48mg (2%) Potassium: 22mg (1%) Sugar: 20g (22%) Vitamin A: 39IU (1%) Vitamin C: 2mg (2%) Calcium: 9mg (1%)
Author: Lisa Longley
Course: Dessert

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Strawberry Cookies

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Bente says

    I don’t have fresh strawberries without going out to the store, but I have frozen strawberries. Will that work?

    • Lisa Longley says

      Hi Bente! I actually am going to say no. Fruit when you defrost it releases a lot of water, which I think will really mess with this recipe. If you were to just throw them in frozen, it would drastically change the temperature of things which will also mess with the recipe. Sorry :/

  2. Traci says

    I made these cookies tonight and they came out really flat?

    • Lisa Longley says

      Gah, I’m sorry Traci! I will take a look at the recipe and see if it needs some tweaking.

  3. Melissa Howell says

    Hey Lisa, I have made these cookies a bunch because they are my daughter’s favorite! However, I can never get them to look like yours. I keep telling myself to add more flour, and I have added a quarter cup, but they still come out really flat and brown. (By the way, that’s what the Spanish comment said above as well). Do you think I need more flour? I have even chilled the dough and the cookies still spread way too much. Help!

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