Irresistible Chocolate-Covered Strawberry Cookie Pies
These chocolate-covered strawberry cookie pies combine a tender, buttery cookie base with fresh strawberries and a smooth chocolate coating for a delicious and nostalgic treat.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 45 minutes
- Yield: 24 cookie pies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups all-purpose flour (320g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened (227g)
- ¾ cup granulated sugar (150g)
- ¾ cup packed brown sugar (165g)
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup fresh strawberries, finely chopped (about 150g)
- 2 cups semi-sweet chocolate chips (340g)
- 2 tablespoons coconut oil (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then add vanilla extract until smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the finely chopped fresh strawberries.
- Drop dough balls using a tablespoon or small cookie scoop onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 12-14 minutes until edges are golden but centers remain slightly soft.
- Let the cookie pies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Melt the chocolate chips with coconut oil in a microwave-safe bowl in 30-second increments, stirring until smooth and glossy.
- Dip the top of each cookie pie into the melted chocolate, letting excess drip off. Place back on parchment paper to set. Optionally drizzle leftover chocolate over the tops.
- Allow the chocolate to harden at room temperature for about 30 minutes or refrigerate for 10-15 minutes.
Notes
If dough feels too wet from strawberries, chill for 15 minutes before baking to prevent spreading. Use short microwave bursts when melting chocolate to avoid burning. For gluten-free, substitute almond flour; for dairy-free, use vegan margarine and dairy-free chocolate chips.
Nutrition
- Serving Size: 1 cookie pie
- Calories: 275
- Sugar: 20
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
Keywords: chocolate-covered, strawberry, cookie pies, easy dessert, family favorite, quick cookies, chocolate coating