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Chocolate Covered Strawberry Cookies
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Chocolate Covered Strawberry Cookies

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 23 minutes
Servings 36
Author Susan - The Tinkering Spinster

Equipment

  • Large Mixing Bowl
  • Hand Mixer
  • Measuring Cups/Spoons
  • Spatula
  • Baking sheets
  • Parchment paper
  • Cookie Scoop
  • Microwave safe bowl

Ingredients

  • 1 cup Salted Butter
  • 3/4 cup Granulated Sugar
  • 3/4 cup Light Brown Sugar
  • 2 large Eggs
  • 2 tsp Strawberry Emulsion
  • 2 cup All Purpose Flour
  • 2 cup Freeze Dried Strawberries
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 24 oz Chocolate Almond Bark

Instructions

Freeze Dried Strawberry Prep

  • Pulverize 1 cup freeze-dried strawberries into a fine powder (you’ll get about 1/4 cup powder).
  • Coarsely chop the remaining 1 cup freeze-dried strawberries into small pieces (about 3/4 cup chopped).
  • Set both aside.

Make the Cookies

  • Preheat the oven to 275°F. Line baking sheets with parchment paper.
  • In a large bowl, mix butter, granulated sugar, and brown sugar until smooth and creamy.
  • Mix in eggs and strawberry emulsion until fully incorporated.
  • Add flour, strawberry powder, baking soda, and salt. Mix just until combined—do not overmix.
  • Gently fold in the chopped freeze-dried strawberries.
  • Scoop dough into 2-tablespoon balls and place them 2 inches apart on the prepared baking sheets.
  • Bake for about 23 minutes or until done
  • Let cookies cool completely before dipping.

Dip in Chocolate

  • Place almond bark in a microwave-safe bowl and heat in 30-second intervals, stirring well between each round
  • Continue until the chocolate is mostly melted, then stir until completely smooth.
  • Dip each cookie halfway into the melted chocolate, let excess drip off, and place on parchment to set.
  • Let chocolate set at room temperature until firm (or refrigerate briefly to speed it up).