Irresistible Chocolate-Covered Strawberry Cookie Pies Recipe Easy Step-by-Step Guide

Let me tell you, the moment those chocolate-covered strawberry cookie pies came out of the oven, the scent was downright magical. The rich, gooey chocolate mingling with the sweet, fruity aroma of strawberries is enough to make anyone’s mouth water instantly. The first time I baked these beauties, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make a simpler version of strawberry cookies, but adding that chocolate coating? That was a game changer. I stumbled upon this recipe on a rainy weekend when I wanted a treat to brighten the house. Honestly, I wish I had discovered this recipe years ago—it’s dangerously easy and packs pure, nostalgic comfort in every bite.

My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). These cookie pies have become a staple for family gatherings and gifting alike. Perfect for potlucks, a sweet treat for your kids, or just to brighten up your Pinterest cookie board, they’re sure to become a favorite in your rotation too. After testing this recipe multiple times—in the name of research, of course—I’m confident you’re going to want to bookmark this one.

Why You’ll Love This Recipe

This irresistible chocolate-covered strawberry cookie pies recipe isn’t just another dessert—it’s the best version you’ll find, tested and loved by my family (and friends who beg for more). Here’s why you’ll fall in love with it:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Any Occasion: Great for brunch, potlucks, cozy dinners, or holiday mornings.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—seriously, it’s a total hit.
• Unbelievably Delicious: The texture and flavor combo is next-level comfort food that feels like a warm hug.

What makes this recipe stand apart? It’s the perfect balance of a tender, buttery cookie base, the fresh burst of strawberry, and that irresistible smooth chocolate coating. I blend fresh strawberries into the dough and add chunks inside for a juicy surprise. The chocolate shell isn’t just for looks—it adds a silky richness that ties everything together.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. Whether you’re looking to impress guests without stress or turn a simple moment into something memorable, these chocolate-covered strawberry cookie pies have your back.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with fresh strawberries bringing that seasonal pop of sweetness. Here’s what you’ll need:

• For the Cookie Dough:
• All-purpose flour – 2 ½ cups (320g)
• Baking soda – 1 teaspoon
• Salt – ½ teaspoon
• Unsalted butter, softened – 1 cup (227g) (I recommend using Kerrygold for best richness)
• Granulated sugar – ¾ cup (150g)
• Brown sugar, packed – ¾ cup (165g)
• Large eggs – 2, room temperature
• Vanilla extract – 1 ½ teaspoons
• Fresh strawberries, finely chopped – 1 cup (about 150g) (small dice for even distribution)
• For the Chocolate Coating:
• Semi-sweet chocolate chips – 2 cups (340g) (Ghirardelli melts beautifully)
• Coconut oil – 2 tablespoons (optional, adds shine and smoothness)

Substitution tips: Use almond flour for a gluten-free option, but expect a slightly different texture. Swap coconut oil with vegetable oil if preferred for the chocolate shell. For dairy-free, replace butter with vegan margarine and use dairy-free chocolate chips.

Equipment Needed

• Mixing bowls (medium and large) – for combining ingredients efficiently
• Electric mixer or hand mixer – makes creaming butter and sugars a breeze (but you can do it by hand if needed)
• Measuring cups and spoons – accuracy matters here for perfect texture
• Baking sheet lined with parchment paper – to prevent sticking and for easy cleanup
• Cooling rack – helps cookies cool evenly without getting soggy
• Microwave-safe bowl or double boiler – for melting chocolate smoothly
• Spoon or small offset spatula – for spreading chocolate coating neatly

If you don’t have a mixer, no worries! I’ve done this by hand many times (just be ready to flex those arm muscles a bit). And while a double boiler is great for melting chocolate gently, a microwave set to 30-second bursts works just fine.

Preparation Method

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep those cookie pies from sticking and for easy cleanup.
2. Mix dry ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
3. Cream the butter and sugars: In a large bowl, beat 1 cup softened unsalted butter with ¾ cup granulated sugar and ¾ cup packed brown sugar until the mixture is light and fluffy (about 3 minutes).
4. Add eggs and vanilla: Beat in 2 large eggs, one at a time, followed by 1 ½ teaspoons vanilla extract. The mixture should be smooth and creamy.
5. Fold in dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined — don’t overmix or your cookie pies might turn tough.
6. Stir in strawberries: Gently fold in 1 cup finely chopped fresh strawberries. The dough will be a bit sticky and fragrant with that sweet berry scent.
7. Scoop dough: Using a tablespoon or small cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart (they spread a bit but don’t go crazy).
8. Bake: Place the baking sheet in the preheated oven and bake for 12-14 minutes, or until edges are golden but centers still look slightly soft. You want that chewy, tender center.
9. Cool cookies: Let the cookie pies cool on the baking sheet for 5 minutes before transferring to a cooling rack. Don’t skip this step—it helps them set perfectly.
10. Prepare chocolate coating: While cookies cool, melt 2 cups semi-sweet chocolate chips with 2 tablespoons coconut oil in a microwave-safe bowl. Heat in 30-second increments, stirring in between, until smooth and glossy.
11. Coat cookies: Dip the top of each cookie pie into the melted chocolate, letting excess drip off. Place them back on parchment paper to set. For an extra touch, drizzle leftover chocolate over the tops.
12. Let chocolate set: Allow the chocolate to harden at room temperature for about 30 minutes, or pop them in the fridge for 10-15 minutes if you’re impatient like me.

Pro tip: If your dough feels too wet from the strawberries, pop it in the fridge for 15 minutes before baking. This helps maintain the shape and prevents spreading.

Cooking Tips & Techniques

When making these chocolate-covered strawberry cookie pies, a few tricks go a long way. First off, don’t rush the creaming of butter and sugars—it traps air and helps create that tender, melt-in-your-mouth texture.

Watch your baking time closely. Letting these cookies bake until the centers are still a little soft is key to keeping them chewy and moist. Overbaking turns them dry, and no one wants that.

Fresh strawberries add moisture, so chopping them finely prevents soggy spots. If you want to avoid the extra moisture, try using freeze-dried strawberry bits—they pack flavor without the wetness.

Melting chocolate can be a delicate dance. Use short microwave bursts and stir often to avoid burning. Adding a bit of coconut oil helps keep it shiny and smooth.

When coating the cookies, do one at a time. This keeps the chocolate from setting too quickly and lets you get a nice, even layer. Patience here pays off with a beautiful finish.

Variations & Adaptations

This recipe is pretty flexible, so you can make it your own in a bunch of ways:

• Dietary: Use gluten-free flour blends to make these cookie pies gluten-free. Swap butter for vegan margarine and use dairy-free chocolate chips to go dairy-free.
• Seasonal: In summer, swap fresh strawberries for raspberries or blueberries for a different berry twist. In winter, try chopped dried cranberries for a festive flavor.
• Flavor Twists: Add a teaspoon of almond extract to the dough for a nutty punch. Or sprinkle sea salt flakes over the chocolate before it sets for a sweet-salty combo.
• Cooking Method: If you prefer, bake these as mini cookie pies in a muffin tin for neat, portion-controlled treats.
• Personal Variation: I once folded in white chocolate chunks with the strawberries and coated the cookie pies in dark chocolate—total crowd-pleaser with a nice contrast of flavors.

Serving & Storage Suggestions

Serve these cookie pies at room temperature for the best texture—soft, chewy inside with a crisp chocolate shell. They’re perfect alongside a cold glass of milk or a cup of your favorite coffee or tea.

For parties, arrange them on a pretty platter and garnish with fresh strawberry slices or a dusting of powdered sugar for that extra wow factor.

Store leftover cookie pies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, keep them in the fridge to prevent the chocolate from melting, but bring them back to room temp before serving for the best flavor.

You can freeze baked cookie pies (uncoated) for up to 2 months. Thaw completely, then dip in chocolate before serving. Leftover chocolate-coated pies freeze well too—just wrap individually to avoid sticking.

Flavors actually deepen if you let these rest overnight. So if you have the patience, make them a day ahead for a more developed taste.

Nutritional Information & Benefits

Each cookie pie contains roughly 250-300 calories, with a balance of carbs, fat, and a touch of protein from the eggs and butter. Strawberries bring a burst of vitamin C and antioxidants, which is a nice bonus in a treat.

This recipe can be adapted to fit gluten-free or dairy-free diets, making it accessible for many folks. While it’s indulgent, the use of fresh fruit and high-quality ingredients means you’re getting a dessert that’s a little more wholesome than your average cookie.

From a wellness perspective, I love that this recipe offers a way to enjoy dessert with real ingredients and less processed junk. Plus, the joy it brings? That’s priceless.

Conclusion

In the end, these irresistible chocolate-covered strawberry cookie pies are more than just a dessert—they’re a little slice of happiness wrapped in chocolate and berries. Whether you’re making them for a special occasion or just because, they deliver pure joy with every bite.

Feel free to tweak the recipe to suit your tastes—add nuts, swap berries, or try different chocolate types. I love how versatile they are, and I’m sure you’ll enjoy making them your own.

Thanks for stopping by! If you try these cookie pies, drop a comment and share your thoughts or adaptations—I’d love to hear how they turn out. Now go on, treat yourself—you deserve it!

FAQs About Chocolate-Covered Strawberry Cookie Pies

Can I use frozen strawberries instead of fresh?

You can, but make sure to thaw and drain them well to avoid extra moisture that could make the dough too wet.

How long do these cookie pies stay fresh?

Stored in an airtight container at room temperature, they stay fresh for up to 3 days. Refrigerate if your kitchen is warm.

Can I make the cookie dough ahead of time?

Absolutely! Chill the dough for up to 24 hours before baking to deepen the flavors and improve texture.

What type of chocolate works best for coating?

Semi-sweet or dark chocolate chips work great. Adding a bit of coconut oil helps with smoothness and shine.

Are these cookie pies suitable for kids?

Definitely! The sweet strawberries and chocolate make them a hit with kids and adults alike—perfect for family treats.

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