Strawberry Chocolate Cookies
Published on February 09, 2024
Quick Summary
Strawberry Chocolate Cookies- these decadent chocolate cookies are soft, chewy, and loaded with chocolate chips, chocolate chunks, and freeze-dried strawberries! The perfect dessert for Valentine’s Day, Mother’s Day, or any day!
Pin this now to find it later
Pin ItStrawberries and chocolate are a match made in heaven. Chocolate covered strawberries are a classic dessert and have you tried my strawberry chocolate cake? SO delicious!
Cookies are my favorite dessert so of course I had to combine the two ingredients in a cookie! These Strawberry Chocolate Cookies are DIVINE. They remind me of chocolate covered strawberries, but in my opinion, they are better because cookies are the BEST!
The chocolate cookies are soft, chewy, and loaded with chocolate chips, chocolate chunks, and freeze-dried strawberries! I sprinkle a little flaky sea salt on top to bring out all of the flavors.
The cookies are easy to make, but feel fancy and taste better than bakery cookies! The pop of fruity strawberry flavor pairs nicely with the rich, decadent chocolate. I guarantee you will love this flavor combo!
The cookies are the perfect dessert for Valentine’s Day, Mother’s Day, birthdays, or any day! Your family and friends will LOVE these special cookies.
Table of Contents
Ingredients
- All-purpose flour– spooned and leveled
- Dutch processed cocoa powder– I like to use Dutch processed cocoa for a deep chocolate flavor, but unsweetened cocoa powder will work too.
- Baking soda & baking powder– make sure they are fresh!
- Salt– to enhance all of the flavors! I use kosher salt.
- Espresso powder– to intensify the chocolate flavor!
- Butter– use unsalted butter that is at room temperature. The butter should give just a little when you press your thumb into it. If the butter is too warm, your cookies will spread and be too flat.
- Sugar– granulated sugar and brown sugar. Always pack brown sugar when measuring.
- Eggs– use large eggs!
- Vanilla extract– use pure vanilla, not imitation.
- Freeze-dried strawberries– use freeze dried strawberries, not fresh strawberries! Freeze dried are so flavorful and don’t get mushy in the cookies.
- Chocolate– I use semi-sweet chocolate chips and chocolate chunks. I like the mix! You can use all chips or all chunks if you wish! Guittard is my favorite brand.
- Flaky sea salt– for sprinkling on cookies
How to Make Strawberry Chocolate Cookies
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and espresso powder. Set aside.
- With a stand mixer fitted with the paddle attachment, cream butter and sugars together until smooth. Add in eggs, one at a time, and mix in the vanilla extract and mix until combined.
- With the mixer off, add the dry ingredients and mix on low until just combined. Don’t over mix.
- Stir in the freeze-dried strawberries, chocolate chips, and chocolate chunks.
- Scoop or roll the dough into cookie dough balls, 2 to 3 tablespoons per cookie, depending on how big you want your cookies. Place on prepared baking sheet, about 2 inches apart.
- Bake cookies for 10 to 14 minutes or until the cookies are set around the edges but still soft in the center. Don’t over bake. The cookies will set up as they cool.
- Remove from oven and sprinkle the cookies with flaky sea salt. To make the cookies extra pretty, you can gently press extra strawberries and chocolate on top.
- Let the cookies sit on the baking sheet for about 5 minutes. Move to a cooling rack and cool completely.
Storing and Freezing
- Store cooled cookies in an airtight container on the counter for up to 3 days.
- You can also freeze baked cookies. Place cooled toffeedoodles in a freezer bag or container and freeze for up to 2 months.
- If you want to freeze the cookie dough, roll into balls and place on a baking sheet. Freeze for 30 minutes or until hard. Place the balls in a freezer container or freezer bag and freeze for up to two months. When ready to bake, preheat the oven and remove the cookie balls from the freezer. You don’t have to defrost, just add a few minutes to the baking time. Bake and ENJOY!
More Cookie Recipes
- Ultimate Chocolate Cookies
- White Chocolate Raspberry Cookies
- Chocolate Lover’s Chocolate Chip Cookies
- Easy Sugar Cookies
- Brownie Cookies
- Triple Chip Chocolate Cookies
Find more COOKIE RECIPES HERE!
Strawberry Chocolate Cookies
Ingredients
- 2 1/4 cups all-purpose flour, spooned and leveled
- 3/4 cup Dutch processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/2 cups roughly chopped freeze-dried strawberries
- 1 cup semi-sweet chocolate chips
- 1 cup chocolate chunks
- Flaky sea salt, for sprinkling on cookies
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and espresso powder. Set aside.
- With a stand mixer fitted with the paddle attachment, cream butter and sugars together until smooth. Add in eggs, one at a time, and mix in the vanilla extract and mix until combined.
- With the mixer off, add the dry ingredients and mix on low until just combined. Don’t over mix.
- Stir in the freeze-dried strawberries, chocolate chips, and chocolate chunks.
- Scoop or roll the dough into cookie dough balls, 2 to 3 tablespoons per cookie, depending on how big you want your cookies. Place on prepared baking sheet, about 2 inches apart.
- Bake cookies for 10 to 14 minutes or until the cookies are set around the edges but still soft in the center. Don’t over bake. The cookies will set up as they cool.
- Remove from oven and sprinkle the cookies with flaky sea salt. To make the cookies extra pretty, you can gently press extra strawberries and chocolate on top.
- Let the cookies sit on the baking sheet for about 5 minutes. Move to a cooling rack and cool completely.
Notes
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Made these to take to work for Valentine’s Day. They are gorgeous and delicious!!
YAY! So glad you loved the cookies!
I made three different kinds of cookies for my pro frisbee dog group and these were the crowd fav! TY 🙂
PS I definitely recommend adding 2-3 nice red pieces of strawberry on top for the last couple of minutes or as you take them out. The visual is really nice and they really pop out as bright red, the baking tends to brown them.
YAY!