Chocolate Covered Strawberry Cookies: The Perfect Sweet Treat
Chocolate Covered Strawberry Cookies combine the sweet, fruity flavor of strawberries with rich, velvety chocolate for a dessert that’s as delicious as it is beautiful. These soft, chewy cookies are quick to make and perfect for any occasion, from Valentine’s Day to simple weekday indulgences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes (including chilling and decorating)
- Yield: 24 Cooking 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box (15 oz) strawberry cake mix
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips or candy melts (for dipping or drizzling)
- Sprinkles (optional, for decoration)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. - Mix the Dough:
In a large mixing bowl, combine the strawberry cake mix, vegetable oil, vanilla extract, and eggs. Stir until a soft dough forms.
Refrigerate the dough for 15–30 minutes to make it easier to handle. - Shape the Dough:
Scoop 1-inch balls of dough and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie. - Bake the Cookies:
Bake the cookies for 9–12 minutes, or until the tops look set and slightly dry. Avoid overbaking to keep them soft. - Cool the Cookies:
Let the cookies cool on the baking sheet for 1–2 minutes, then transfer them to a wire rack to cool completely. - Melt the Chocolate:
Melt the chocolate chips or candy melts according to the package instructions. Use a microwave in 20-second intervals, stirring after each, or a double boiler for even melting. - Decorate the Cookies:
Dip one side of each cooled cookie into the melted chocolate or drizzle the chocolate over the tops. If desired, add sprinkles while the chocolate is still wet. - Set the Chocolate:
Place the decorated cookies on a parchment-lined tray and let the chocolate harden completely before serving.
Notes
- Chill the Dough: Refrigerating the dough prevents the cookies from spreading too much during baking.
- Customize the Chocolate: Use dark, white, or a mix of chocolates for variety.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months and bake directly from frozen, adding an extra minute to the bake time.