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- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt - 1 cup freeze-dried strawberries, crushed - 1 cup chocolate chips (dark or milk) - 1 teaspoon coconut oil (for chocolate melting) These ingredients create a fantastic flavor. The mix of freeze-dried strawberries gives a fruity touch. The chocolate adds a rich, sweet layer to each cookie. These cookies are a treat, but they do have some calories. Each cookie has around 150 calories. You also get about 7 grams of fat and 22 grams of carbs. The sugar content is about 10 grams per cookie. Enjoy in moderation to keep a balance in your diet. If you need to swap ingredients, here are some good options: - Use margarine instead of butter for a dairy-free option. - Coconut sugar can replace brown sugar for a different flavor. - Flax eggs work well as an egg substitute for vegan cookies. - Almond flour can be used instead of all-purpose flour for a gluten-free option. These substitutes still give you great cookies. Adjust baking time if needed, as some may cook faster. {{ingredient_image_1}} First, gather all your ingredients. You need unsalted butter, sugar, brown sugar, eggs, vanilla, flour, baking soda, salt, and freeze-dried strawberries. Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper. In a big bowl, cream the softened butter with granulated and brown sugars. Mix until it looks light and fluffy. Add the eggs one at a time, mixing well after each. Now, stir in the vanilla extract. In another bowl, whisk flour, baking soda, and salt together. Gradually add this to your wet mixture. Mix just until combined. Now, gently fold in the crushed strawberries. Scoop tablespoon-sized portions of dough onto the prepared sheets. Make sure to leave space between them. Bake for 10 to 12 minutes. You want the edges golden, but the centers should look soft. Once done, remove them from the oven. Let them cool on the sheet for 5 minutes. After that, transfer the cookies to a wire rack to cool completely. While the cookies cool, prepare the chocolate. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave this mix in 30-second bursts. Stir in between until the chocolate is smooth and melted. Now, dip half of each cookie into the melted chocolate. Let the excess drip off. Place the dipped cookies on parchment paper to set. Once the chocolate hardens, enjoy your delightful cookies! To get the best cookie texture, start with softened butter. This helps mix well with sugars. Cream the butter and sugars until light and fluffy. This step adds air, making cookies soft. When you add flour, mix just enough. Overmixing makes cookies tough, and we don’t want that! Make your cookies look great by dipping them halfway in melted chocolate. You can use dark or milk chocolate. For a fun touch, sprinkle crushed freeze-dried strawberries on top while the chocolate is still wet. This adds color and flavor. Arrange cookies on a pretty platter to impress guests! To keep your cookies fresh, store them in an airtight container. This helps them stay soft. If you want to keep them for longer, freeze them! Just make sure they are in a freezer-safe bag. When you want to eat them, let them thaw for a bit, and they will taste fresh again! Pro Tips Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother and creamier cookie dough. Don’t Overmix the Dough: Mix until just combined to keep your cookies tender and prevent them from becoming tough. Chill the Dough: If time allows, chill the cookie dough for 30 minutes before baking to enhance flavor and control spreading. Garnish for Presentation: Add additional freeze-dried strawberries on top after dipping in chocolate for an eye-catching finish. {{image_2}} You can change up the flavor of your cookies with fun mix-ins. Try adding chopped nuts, like walnuts or pecans, for a crunchy bite. You can also toss in some colorful sprinkles for a festive touch. These additions can make your cookies unique and exciting. Just remember to keep the total amount of mix-ins around one cup to stay balanced. Switching the type of chocolate can give your cookies a new twist. Use dark chocolate for a rich, bold flavor. If you prefer sweetness, milk chocolate is a great choice. For a fun and creamy option, consider using white chocolate. Each type brings its own taste and makes the cookies even more enjoyable. You can even mix two types of chocolate for a delightful combination. You can easily adapt this recipe to fit dietary needs. For vegan cookies, swap out the butter for coconut oil and use flax eggs instead of regular eggs. To make them gluten-free, replace all-purpose flour with a gluten-free blend. These changes keep the cookies tasty and satisfying for everyone. Cooking should always be fun and inclusive, so feel free to experiment! To keep your chocolate dipped strawberry cookies fresh, store them in an airtight container. This keeps moisture out and helps them last longer. Place parchment paper between layers to avoid sticking. Store them at room temperature for up to one week. If you want to keep them longer, consider freezing them. To freeze your cookies, let them cool completely first. Then, arrange the cookies in a single layer on a baking sheet. Freeze them for about an hour. This keeps their shape. Once frozen, transfer the cookies to a freezer-safe bag or container. You can keep them frozen for up to three months. Remember to label the container with the date. If your cookies become stale, don’t worry! You can easily bring back their softness. Place a slice of bread in the container with the cookies. The bread adds moisture and softens the cookies. Leave it there for a few hours. Another option is to warm the cookies in the microwave for about 10 seconds. This makes them soft and tasty again! No, fresh strawberries do not work well in this cookie recipe. They add too much moisture. Freeze-dried strawberries provide the right flavor and texture. They are light and crunchy, making them perfect for cookies. You get the sweet strawberry taste without changing the dough. These cookies can last up to one week. Store them in an airtight container at room temperature. If you want them to last longer, you can freeze them. Just remember to separate layers with parchment paper. This prevents them from sticking together. Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap. Then, store it in the fridge for up to three days. You can also freeze the dough for up to three months. Just thaw it overnight before baking. This makes it easy to enjoy fresh cookies anytime. In this post, we explored how to make chocolate dipped strawberry cookies. We covered essential ingredients, from common substitutes to nutritional facts, to help you choose wisely. I shared step-by-step instructions for prepping the dough and baking. You learned tips for perfecting cookie texture and creative decorating ideas. We also discussed storage methods and answered key questions. These cookies are fun to make and taste great. Enjoy experimenting with variations to suit your tastes. Happy baking!

Chocolate Dipped Strawberry Cookies

Delicious cookies infused with crushed freeze-dried strawberries and dipped in chocolate.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup freeze-dried strawberries, crushed
  • 1 cup chocolate chips (dark or milk)
  • 1 teaspoon coconut oil (for chocolate melting)

Instructions
 

  • Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until combined. Be careful not to overmix.
  • Fold in the crushed freeze-dried strawberries gently into the cookie dough.
  • Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them at least 2 inches apart.
  • Bake for 10-12 minutes or until the edges are golden but the centers still appear soft. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Meanwhile, in a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
  • Dip half of each cookie into the melted chocolate, allowing excess chocolate to drip off. Place the dipped cookies on a sheet of parchment paper to set.
  • Once the chocolate has hardened, store the cookies in an airtight container or serve immediately.

Notes

Arrange the cookies on a decorative platter and garnish with additional freeze-dried strawberries for a colorful and appealing look.
Keyword chocolate, cookies, strawberries