Strawberry Chocolate Cookies are decadent fudgy cookies topped with a creamy strawberry frosting. All the flavors of a chocolate covered strawberry in a gourmet cookie!
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Why We Love These Strawberry Chocolate Cookies
- This recipe makes 12 giant, thick and fudgy cookies that has the best freeze dried strawberry frosting.
- Effortless drop cookie recipe that requires no chilling.
- A gourmet bakery style cookie that is made easily in your own kitchen.
- You get all the flavors of a chocolate covered strawberry but in cookie form.
- These cookies make the best gifts, are perfect for holidays like valentine's day, and sell out at bake sales.
Strawberry Chocolate Cookies Recipe Ingredients
- Salted Butter
- Light Brown Sugar
- Honey
- Large Eggs
- Pure Vanilla Extract
- Unsweetened Cocoa Powder
- Baking Soda
- Salt
- Unbleached All Purpose Flour
- Freeze Dried Strawberries
- Powdered Sugar
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter, but I recommend adding an additional ½ teaspoon of salt to the cookie dough.
- Honey: if you don't want to use honey you can use light corn syrup.
- Pure Vanilla Extract: Pure extracts yield the best flavor. Imitation extracts can leave an unwanted after taste in the cookies. You can also use vanilla bean paste if you like.
- All Purpose Flour: I like to use good ole all purpose flour for this recipe, however you can use white whole wheat flour, whole wheat flour or a blend of flours. If using whole wheat flour the texture of the cookie will turn out a bit more dense.
- Freeze Dried Strawberries: You can buy strawberry powder that is made from freeze dried strawberries. You'll need ⅓ cup.
This recipe for Strawberry Chocolate Cookies creates a fabulous fudgy chocolate cookie topped with a sweet and silky strawberry frosting. This is sure to be your new favorite cookie recipe!
How to Make Strawberry Chocolate Cookies
- First, preheat oven to 350°F and line two cookie sheet pans with parchment paper.
- In a stand mixer fitted with the paddle attachment or a large mixing bowl with hand mixer, cream together the softened butter, brown sugar and honey until light and fluffy. This takes about 2-3 minutes.
- Add the eggs, one at a time, beating well after each egg. Then beat in the vanilla extract.
- Next, add the dry ingredients: cocoa powder, baking soda, salt and all purpose flour. Mix on low speed just until everything is fully incorporated.
- Using a scant ½ cup or 3.25 oz ice cream scoop, make 12 cookie dough balls and place 6 on each prepared baking sheet.
- Flatten the smooth balls of dough just slightly with the palm of your hand, but not too much, to resemble a thick hockey puck.
- Bake one pan at a time, in center of oven for 14-16 minutes until the edges are set and the centers no longer look wet and glossy.
- Let cookies cool on pan for 10 minutes and then transfer to wire rack to cool completely.
How to Make Strawberry Frosting with Freeze Dried Strawberries
- First, pulverize the freeze dried strawberries into powder with a food processor.
- Next, in the bowl of a stand mixer with a paddle attachment or in a large bowl with hand mixer, beat the softened butter until light and fluffy. About 2-3 minutes.
- Then add the strawberry powder and vanilla extract and beat well.
- Now add half the powdered sugar and beat well on low speed.
- Add the remaining powdered sugar and water and beat until mixed well.
- Increase to medium speed an beat until light and fluffy, about 4 minutes, and scraping the sides of the bowl of few times.
- Spread or pipe the frosting onto the cooled cookies.
If you love super chocolatey cookies try these ones too!
Storing Strawberry Frosted Chocolate Cookies
Storing: Store these cookies in an air tight container between layers of wax paper. Keep them in a cool dry place and they'll last about a week. If you notice the cookies starting to get a little dry and hard, add a piece of bread or a flour tortilla to the container with the cookies. It'll add moisture back into the cookies.
Freezing: These cookies freeze well! You can freeze them with or without the strawberry frosting. Place the cookies in a freezer safe airtight container in single layers, between pieces of wax paper or individually wrapped in plastic wrap. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, unwrap them if needed, then let them sit at room temperature until thawed.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies and so many other things.
- I love my Cuisinart food processor and immersion blender. I use my immersion blender with the chopper attachment to pulverize the strawberries.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookies sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set.
- A large cookie scoop is great for these sugar cookies. This large scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
- If you packaging them up for a bake sale these Self Sealing Cellophane Bags are the best!
Tips for Strawberry Chocolate Cookies
- Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Always read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps everything mix together properly.
- Easiest way to measure honey: spray measuring cup with non stick cooking spray and then measure honey. The honey will slide out of cup without the sticky mess.
- Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. Fluffy flour is better for the perfect cookie texture. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out.
- Use a measuring cup or ice cream scoop to get the same size cookies, that way they will all bake evenly. I like to use a large scoop.
- For best results don't over bake the cookies. Over baking will cause the cookies to not be soft and chewy as intended. The edges should be set and the centers should no longer look wet and glossy.
- Beat the butter for the frosting until it is pale in color and light and fluffy. Beat it long enough!
- Add the powdered sugar in two batches. It will blend in much smoother and easier.
- Once all the frosting ingredients are added bump up the speed to medium and beat until light and airy, about 3-4 minutes, while scraping the sides of the bowl a few times.
More Gourmet Cookie Recipes:
- Giant Sugar Cookies
- Gourmet Snickerdoodles
- Frosted Cookies and Cream Cookies
- Chocolate Brownie Cookies
- Birthday Cake Cookies
- Carrot Cake Cookies
- Chocolate Peanut Butter Chip Cookies
- Caramel Pretzel Chocolate Chip Cookies
- Gourmet Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
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Strawberry Chocolate Cookies
Strawberry Chocolate Cookies are decadent fudgy cookies topped with a creamy strawberry frosting. All the flavors of a chocolate covered strawberry in a gourmet cookie!
Servings: 12 cookies
Ingredients
Chocolate Cookies
- 1½ cups salted butter, softened
- 1½ cups brown sugar
- ¼ cup honey
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 3¾ cups all purpose flour
Strawberry Frosting
- 1 cup freeze dried strawberries
- 1 cup salted butter, softened
- 2 teaspoons pure vanilla extract
- 3 cups powdered sugar
- ¼ cup water
Instructions
Chocolate Cookies
- Preheat oven to 350°F and line two cookie sheet pans with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar and honey until light and fluffy. This takes about 2-3 minutes.
- Add the eggs, one at a time, beating well after each egg. Then beat in the vanilla extract.
- Add the dry ingredients: cocoa powder, baking soda, salt and all purpose flour. Mix on low speed just until everything is fully incorporated.
- Using a scant ½ cup or 3.25 oz ice cream scoop, make 12 cookie dough balls and place 6 on each prepared baking sheet.
- Roll dough into balls and flatten just slightly with the palm of your hand, but not too much, to resemble a thick hockey puck.
- Bake one pan at a time, in center of oven for 14-16 minutes until the edges are set and the centers no longer look wet and glossy.
- Let cookies cool on pan for 10 minutes and then transfer to wire rack to cool completely.
Strawberry Frosting
- Pulverize the freeze dried strawberries into powder with a food processor.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter until light and fluffy. About 2-3 minutes.
- Add the strawberry powder and vanilla extract and beat well.
- Add half the powdered sugar and beat well on low speed. Add the remaining powdered sugar and water and beat until mixed well.
- Increase the speed to medium an beat until light and fluffy, about 4 minutes, scraping the bowl a few times.
- Spread or pipe the frosting onto the cooled cookies.
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