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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!

plate of Strawberry Cookies with fresh strawberries and chocolate chips sitting beside.
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Strawberry Cookies

Serves: 28 cookies
(tap # to scale)
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
My Strawberry Cookies are the perfect soft and buttery cookie. These are packed with strawberry and chocolate flavor that you will absolutely love.

Ingredients

  • 2 1/2 cups all purpose flour (300 grams)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 14 tablespoons unsalted butter room temperature (197.8 grams)
  • 1/2 cup granulated sugar (99 grams)
  • 3/4 cup packed brown sugar (159.8 grams)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberries diced (80 grams)
  • 1 cup milk chocolate chips (170 grams)

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
  • In a large bowl whisk together the flour, baking soda, and salt until fully combined.
    2 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt
  • In a large bowl with a hand mixer or in the bowl of a stand mixer fit with the paddle attachment, beat together the butter and sugars. Beat until light and fluffy, about three to six minutes.
    14 tablespoons unsalted butter, 1/2 cup granulated sugar, 3/4 cup packed brown sugar
  • One at a time, beat in the eggs. Once combined, add in the vanilla extract.
    2 eggs, 1 teaspoon vanilla extract
  • Add the flour mixture. Start the mixer on low. When just beginning to combine, turn the mixer up all the way and mix until the flour is no longer seen, being careful not to over-mix.
  • Using a spoon, mix in the strawberries and chocolate chips.
    1/2 cup strawberries, 1 cup milk chocolate chips
  • Scoop the cookies with a one and a half tablespoon cookie scoop. Roll into balls. Place 2 inches apart on the prepared baking sheet.
  • Bake for 10 to 12 minutes or until the edges of the cookies are golden brown, rotating the baking sheet in the middle of the baking time. Remove from the oven and let cool on the baking sheet for two minutes before transferring to wire cooling racks.
  • After completely cooled, transfer to an airtight container. Store for up to 4 days. For longer shelf life, freeze the cookies in a single layer for a few hours, then transfer to an airtight container (stacking the cookies). Store in the freezer for up to 3 months.
Serving: 1cookie Calories: 165kcal (8%) Carbohydrates: 22g (7%) Protein: 2g (4%) Fat: 8g (12%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 0.3g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 27mg (9%) Sodium: 67mg (3%) Potassium: 48mg (1%) Fiber: 0.4g (2%) Sugar: 13g (14%) Vitamin A: 192IU (4%) Vitamin C: 2mg (2%) Calcium: 15mg (2%) Iron: 1mg (6%)
Author: Lisa Longley
Course: Dessert
Cuisine: American
plate of Strawberry Cookies with fresh strawberries and chocolate chips sitting beside.

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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. Kristal says

    My daughter once lost Bessie – the cow that goes everywhere with her. I try to not let her take Bessie on road trips because I knew it would happen one day. She left Bessie in Chattanooga at a hotel. We called as soon as we figured out Bessie was left behind. Thank goodness the manager was able to locate Bessie. My husband had to drive back to Chattanooga (1.5 hr drive) the next morning to find the cow. It was a very sad afternoon for my daughter. I’m glad yours seems to be okay with it!

  2. Marlene says

    Do these freeze? They combine the favorite ingredients of a young lady for whom I promised to make birthday cookies, and it would be better timing wise if I could make them a week or so ahead…Thanks!

    • Lisa Longley says

      Hi Marlene! I’m not actually sure how well these freeze. I would think fine. If you give it a go, let me know!

      • Marlene says

        I didn’t freeze these, Lisa; will make more soon and try freezing, as I have leftover berries, and report back.

  3. Marlene says

    These were very easy and a major hit with my young teen group, who gobbled them up. My husband loved them, too. Definitely a winner. I left some without chocolate. My milk chocolate chips woudln’t melt, though, so I dipped them in bittersweet Ghirardelli chips that melt well. (I prefer dark chocolate, but my recipient prefers milk.) They are pretty sweet, though; do you think I can reduce the sugar slightly and still get good results?

    • Lisa Longley says

      Marlene, so glad that they were a hit! I think you can try making them with slightly less sugar, though it might change the consistency. I wouldn’t feel confident telling you how much to cut it by without testing it first.

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