Recipe

Chocolate Covered Strawberry Cookies

by Lauren's Latest on May 27, 2012 in Cookies, Desserts

4.67 Mitt(s) 3 Rating(s)

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Recipe Description

Little piece of heaven right here.

Preparation Instructions

In a large bowl, cream butter and sugar together until light and fluffy. Stir in egg and vanilla. Add in all dry ingredients and stir until just incorporated. Gently stir in strawberries. Refrigerate dough 30 minutes.

Preheat oven to 350ºF. Scoop dough into small rounds and place on parchment paper-lined baking sheets. Bake 7-8 minutes until edges start to barely turn golden. Cool 5 minutes on baking sheet and transfer to a cooling rack.

In a small bowl, microwave chocolate chips and milk, stirring every 20 seconds until melted completely. Drizzle over cookies. Serve warm.

Ingredients

FOR THE COOKIES:
½ cups Butter, Softened
1 cup Granulated Sugar
1 whole Egg
1 teaspoon Vanilla
1-½ cup All-purpose Flour
¼ teaspoons Salt
¼ teaspoons Baking Powder
⅛ teaspoons Baking Soda
¾ cups Fresh Diced Strawberries
FOR THE CHOCOLATE DRIZZLE:
½ cups Semi-Sweet Chocolate Chips
2 Tablespoons Milk

3 Reviews | Be the first to review!

Reviews

Kristina on 6.9.2012

These cookies were AMAZING!! I made them for a work function for my husband and everyone was raving over them! Thank you so much for such an easy and delicious recipe! I’ll will definitely be making these A LOT more!!

vttp926 on 6.13.2012

This cookie was really good. I ended up not adding the chocolate to it though since I was getting really tired after baking. But I wasn’t too happy with refrigerating the dough. I don’t think the dough need to be refrigerated at all. I am going to try it again very soon with some adjustments.

LaurenL on 6.21.2012

I tried this recipe, and my cookies spread too much, and became strawberry pancake cookies. This is probably user error, rather than recipe error. I may have overbeaten my butter, or not chilled it enough. Next time I likely will use a higher quality butter and refridgerate it for longer. The flavor of it was very good though – the dough is a little short-bread like, which goes very well with the strawberries. I did cheat a little and use dark chocolate chips instead of bothering with the drizzle (which surely looks nicer, I’m just lazy). I think if i were to do that again, I’d make 1.5 times the dough portion of the recipe to be able to hold both chocolate chips and strawberries.

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