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Chocolate Covered Strawberry Cookies

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Chocolate Covered Strawberry Cookies are a delightful twist on the classic chocolate-covered strawberries. These cookies combine the rich flavor of chocolate with the sweet, fruity taste of strawberries, resulting in a treat that’s indulgent yet refreshing. With a soft, chewy texture and a luscious strawberry-infused chocolate drizzle, they’re perfect for special occasions or anytime you crave a unique dessert.

Ingredients

Scale

For the Cookie Dough:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 cup cocoa powder (unsweetened)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the Strawberry Drizzle:

  • 1/2 cup freeze-dried strawberries
  • 1/2 cup white chocolate chips
  • 1 teaspoon coconut oil or shortening

For Topping:

  • 1/4 cup dark or milk chocolate, melted
  • Additional freeze-dried strawberry pieces (optional)

Ingredient Highlights

  • Freeze-Dried Strawberries: These pack intense strawberry flavor without adding excess moisture to the cookies.
  • White Chocolate: Sweet and creamy, it pairs beautifully with the fruity and chocolatey flavors.
  • Cocoa Powder: Unsweetened cocoa powder gives the cookie base a rich chocolate flavor.
  • Butter: Ensures the cookies are soft and tender.

Instructions

Prepare the Cookie Dough:

  1. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  2. Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
  4. Chill Dough: Cover the dough and refrigerate for 15-20 minutes. This helps the cookies hold their shape while baking.

Bake the Cookies:

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Form the Cookies: Scoop 1 1/2 tablespoons of dough, roll into balls, and slightly flatten them on the baking sheet.
  3. Bake: Bake for 10-12 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the Strawberry Drizzle:

  1. Grind the Strawberries: Using a food processor or blender, grind the freeze-dried strawberries into a fine powder.
  2. Melt White Chocolate: Melt the white chocolate chips with coconut oil in the microwave in 20-second intervals, stirring after each interval until smooth.
  3. Mix and Drizzle: Stir the strawberry powder into the melted white chocolate. Drizzle the mixture over the cooled cookies using a spoon or piping bag.

Add the Finishing Touches:

  1. Melt Chocolate: Melt the dark or milk chocolate and drizzle it over the cookies as well.
  2. Garnish: Sprinkle additional freeze-dried strawberry pieces on top, if desired.

Nutrition

Find it online: https://herbites.com/chocolate-covered-strawberry-cookies/