Have you ever eaten a whole plate of chocolate strawberries? When I was a kid, I loved eating chocolate-covered strawberries. These cookies were inspired by my childhood treat of chocolate-covered strawberries but in cookie form.
These cookies are so soft and sweet with rich melted chocolate drizzled on top. It is hard to stop eating these cookies. Because there is fresh fruit mixed into the batter they are best enjoyed on the first or second day. You can also use frozen strawberries in this batter if you don't have fresh fruit and they will come out tasting just as good.
Tips:
Chocolate - strawberries taste great with all kinds of chocolate. You can try these cookies with white chocolate chips and a white chocolate glaze and it will taste just as good.
Strawberries - I had fresh strawberries that I used in the cookie batter but freeze-dried strawberries or frozen strawberries will work too.
Storage - these cookies will only last 2-3 days in an airtight container because there is fresh fruit mixed into the batter.
Strawberry Cookies with Chocolate Drizzle
Serving size: 15 - 18 cookies
Total Time: 50 minutes
1/2 cup (1 stick) unsalted butter, softened
1 cup light brown sugar packed
3 tablespoons white sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup strawberries, chopped
1 cup semi-sweet chocolate chips
1/2 cup dark chocolate or milk chocolate, melted
Step 1: Cream the butter and the sugars until light and fluffy. Scrape down the side of the bowl. Continue mixing while adding the egg. Add the vanilla. Scrape down the bowl with a spatula.
Step 2: Combine the flour, soda, and salt in another bowl. With a whisk, stir to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. Lightly fold in the strawberries. The dough will be wet. Refrigerate for at least 30 minutes.
Step 3: Preheat oven to 350 degrees. Prepare a baking sheet and bake for 12-15 minutes. They should be lightly golden around the edges and look just barely set in the center. Let the cookies cool on the baking sheet for 5 minutes, and then transfer to a cooling rack to cool completely.
Step 4: Melt the dark or milk chocolate in a microwave or stovetop. Careful not to burn the chocolate. You can add milk or butter to make the chocolate smoother and creamier. I drizzled the chocolate but you can also dip the cookies and let them cool. To drizzle, add chocolate to a small zip lock bag. Cut the tip (to make a small whole) of one corner of the bag and pipe a drizzle of chocolate on each cookie. Let the chocolate set before serving.
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