Strawberry Chocolate Cookies

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Quick Summary

Strawberry Chocolate Cookies- these decadent chocolate cookies are soft, chewy, and loaded with chocolate chips, chocolate chunks, and freeze-dried strawberries! The perfect dessert for Valentine’s Day, Mother’s Day, or any day!

strawberry chocolate cookies with flaky sea salt in tray with parchment paper.

Strawberries and chocolate are a match made in heaven. Chocolate covered strawberries are a classic dessert and have you tried my strawberry chocolate cake? SO delicious!

Cookies are my favorite dessert so of course I had to combine the two ingredients in a cookie! These Strawberry Chocolate Cookies are DIVINE. They remind me of chocolate covered strawberries, but in my opinion, they are better because cookies are the BEST!

The chocolate cookies are soft, chewy, and loaded with chocolate chips, chocolate chunks, and freeze-dried strawberries! I sprinkle a little flaky sea salt on top to bring out all of the flavors.

The cookies are easy to make, but feel fancy and taste better than bakery cookies! The pop of fruity strawberry flavor pairs nicely with the rich, decadent chocolate. I guarantee you will love this flavor combo!

The cookies are the perfect dessert for Valentine’s Day, Mother’s Day, birthdays, or any day! Your family and friends will LOVE these special cookies.

ingredients in bowls to make strawberry chocolate cookies.

Ingredients

  • All-purpose flour– spooned and leveled
  • Dutch processed cocoa powder– I like to use Dutch processed cocoa for a deep chocolate flavor, but unsweetened cocoa powder will work too.
  • Baking soda & baking powder– make sure they are fresh!
  • Salt– to enhance all of the flavors! I use kosher salt.
  • Espresso powder– to intensify the chocolate flavor!
  • Butter– use unsalted butter that is at room temperature. The butter should give just a little when you press your thumb into it. If the butter is too warm, your cookies will spread and be too flat.
  • Sugar– granulated sugar and brown sugar. Always pack brown sugar when measuring.
  • Eggs– use large eggs!
  • Vanilla extract– use pure vanilla, not imitation.
  • Freeze-dried strawberries– use freeze dried strawberries, not fresh strawberries! Freeze dried are so flavorful and don’t get mushy in the cookies.
  • Chocolate– I use semi-sweet chocolate chips and chocolate chunks. I like the mix! You can use all chips or all chunks if you wish! Guittard is my favorite brand.
  • Flaky sea salt– for sprinkling on cookies
dry ingredients in bowl to make strawberry chocolate cookies.

How to Make Strawberry Chocolate Cookies

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and espresso powder. Set aside.
creamed butter, sugar, and eggs in mixing bowl with beater blade.
  • With a stand mixer fitted with the paddle attachment, cream butter and sugars together until smooth. Add in eggs, one at a time, and mix in the vanilla extract and mix until combined.
adding dry ingredients to butter mixture in mixing bowl.
  • With the mixer off, add the dry ingredients and mix on low until just combined. Don’t over mix.
chocolate chips, chocolate chunks, and freeze dried strawberries being stirred into cookie dough with spatula.
strawberry chocolate cookie dough balls on baking sheet with parchment paper.
  • Scoop or roll the dough into cookie dough balls, 2 to 3 tablespoons per cookie, depending on how big you want your cookies. Place on prepared baking sheet, about 2 inches apart.
  • Bake cookies for 10 to 14 minutes or until the cookies are set around the edges but still soft in the center. Don’t over bake. The cookies will set up as they cool.
strawberry chocolate cookies cooling on baking sheet with parchment paper.
  • Remove from oven and sprinkle the cookies with flaky sea salt. To make the cookies extra pretty, you can gently press extra strawberries and chocolate on top.
  • Let the cookies sit on the baking sheet for about 5 minutes. Move to a cooling rack and cool completely.
strawberry chocolate cookie broke in half.

Storing and Freezing

  • Store cooled cookies in an airtight container on the counter for up to 3 days.
  • You can also freeze baked cookies. Place cooled toffeedoodles in a freezer bag or container and freeze for up to 2 months.
  • If you want to freeze the cookie dough, roll into balls and place on a baking sheet. Freeze for 30 minutes or until hard. Place the balls in a freezer container or freezer bag and freeze for up to two months. When ready to bake, preheat the oven and remove the cookie balls from the freezer. You don’t have to defrost, just add a few minutes to the baking time. Bake and ENJOY!
stack of strawberry chocolate cookies with bottle of milk.

Find more COOKIE RECIPES HERE!

strawberry chocolate cookies on heart board.
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Strawberry Chocolate Cookies

These decadent chocolate cookies are soft, chewy, and loaded with chocolate chips, chocolate chunks, and freeze-dried strawberries! The perfect dessert for Valentine's Day, Mother's Day, or any day!
5 from 6 votes

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and espresso powder. Set aside.
  • With a stand mixer fitted with the paddle attachment, cream butter and sugars together until smooth. Add in eggs, one at a time, and mix in the vanilla extract and mix until combined.
  • With the mixer off, add the dry ingredients and mix on low until just combined. Don’t over mix.
  • Stir in the freeze-dried strawberries, chocolate chips, and chocolate chunks.
  • Scoop or roll the dough into cookie dough balls, 2 to 3 tablespoons per cookie, depending on how big you want your cookies. Place on prepared baking sheet, about 2 inches apart.
  • Bake cookies for 10 to 14 minutes or until the cookies are set around the edges but still soft in the center. Don’t over bake. The cookies will set up as they cool.
  • Remove from oven and sprinkle the cookies with flaky sea salt. To make the cookies extra pretty, you can gently press extra strawberries and chocolate on top.
  • Let the cookies sit on the baking sheet for about 5 minutes. Move to a cooling rack and cool completely.

Notes

Store the cookies in an airtight container on the counter for up to 3 days. You can also freeze the cookies! 

Nutrition

Calories: 266kcal, Carbohydrates: 39g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 28mg, Sodium: 123mg, Potassium: 291mg, Fiber: 3g, Sugar: 21g, Vitamin A: 211IU, Vitamin C: 145mg, Calcium: 27mg, Iron: 4mg
Keywords chocolate, strawberry

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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