Name: Easy & Delicious Strawberry Chocolate Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 61 min
Ingredients: 2 cups all-purpose flour (measured with the spoon and level method); 1/2 cup cocoa powder (measured with the spoon and level method); 1 teaspoon baking soda; 1 teaspoon sea salt; 1 cup packed brown sugar; 1/2 cup granulated sugar; 1 cup unsalted butter (room temperature); 2 teaspoons pure vanilla extract; 1 large egg (room temperature); 1 large yolk (room temperature); 1 1/2 cup dried-freeze strawberries (roughly chopped. Divided into 1 cup and 1/2 cup); 1 cup semi-sweet chocolate chips; 1/8 cup flaky sea salt (for sprinkling on top)

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If you’re looking for a fun and festive treat, these Easy & Delicious Strawberry Chocolate Cookies are the perfect pick. With their rich chocolate flavor and pops of strawberry pink color, they’re a fantastic way to add some charm to a wintry night at home or a special Valentine’s Day celebration.

They’re super easy to make, even if you’re new to baking and feel like you can only manage cake mix cookies.

The best part? You’ll love the swirl of strawberry and chocolate in every bite. Imagine the joy of mixing these cookies, streaks of flour on your counter, and the sweet aroma filling your kitchen. Grab your mixing bowl, preheat the oven, and get ready for some happy baking!

Here’s how each ingredient works together to create these Easy & Delicious Strawberry Chocolate Cookies:

This recipe calls for simple ingredients, found in any grocery store:

All-purpose flour: Provides the structure and holds all the ingredients together.
Cocoa powder: Adds a rich chocolate flavor and deepens the cookie’s color.
Baking soda: Helps the cookies rise slightly and stay soft.
Sea salt: Balances the sweetness and enhances the overall flavors.
Brown sugar: Keeps the cookies soft and chewy while adding a hint of caramel flavor.
Granulated white sugar: Sweetens the cookies and helps create slightly crisp edges.
Unsalted butter: Gives the cookies a rich and tender texture.
Vanilla extract: Adds warmth and depth to the overall flavor.
Egg: Binds the ingredients and contributes to a soft, fluffy texture.
Egg yolk: Adds extra richness and a chewy consistency.
Freeze-dried strawberries: Provide a fruity, tangy flavor and vibrant pink color.
Semi-sweet chocolate chips: Create gooey pockets of chocolate in every bite.
Flaky sea salt: Sprinkled on top for a delicate crunch and flavor boost.

Together, these ingredients make cookies that are perfectly balanced, rich in flavor, and fun to bake!

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons and Substitutions:

Add-Ons:

White chocolate chips: Swap or mix them with the semi-sweet chocolate for a creamier, sweeter touch.
Chopped nuts: Add pecans, almonds, or hazelnuts for a bit of crunch and extra flavor.

Substitutions:

Freeze-dried strawberries: Substitute with other freeze-dried fruit such as raspberries or cherries for a new fruity flavor.
Semi-sweet chocolate chips: Dark chocolate chunks or milk chocolate chips work just as well, mix & match what sounds fun to you
Brown sugar: You can use light brown sugar or dark brown sugar. If you’re out of both, use coconut sugar for a similar chewy texture and a hint of caramel..

How to Make This Chocolate Strawberry Cookie Recipe:

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, beat the butter and sugars together for about 1 ½ minutes, until light and fluffy.

Add the vanilla extract, egg, and egg yolk, and mix until just combined.

Gradually mix in the dry ingredients, being careful not to over-mix. Fold in the chocolate chips and 1 cup of freeze-dried strawberries.

adding eggs and vanilla extract to the mix

Mixing in chocolate chips and strawberries

Scrape down the sides of the bowl, cover the dough, and refrigerate for 30-60 minutes.

Preheat your oven to 350°F and line two baking sheets with parchment paper.

Scoop the dough using a 3-tablespoon cookie scoop and place it on the prepared cookie sheet, leaving about 2 ½ inches between each cookie.

Bake for 11 minutes, or until the cookies have crisp edges but are slightly underbaked in the center.

Remove from the oven and gently press the remaining ½ cup of freeze-dried strawberries onto the tops of the cookies. Sprinkle with flaky sea salt.

Transfer the cookies to a wire rack and let them cool completely before serving.

Expert Tips to Help You Get the Best Results:

Measure your ingredients accurately: Use a kitchen scale or the spoon-and-level method in a measuring cup for flour and cocoa powder to avoid dense cookies.
Bring ingredients to room temperature: Room-temperature wet ingredients like butter, eggs, and yolks mix more evenly, creating a smoother dough.
Don’t skip chilling the dough: Refrigerating the dough helps the cookies keep their shape during baking and enhances the flavors.
Mix gently: Over-mixing, especially in a stand mixer, can make the cookies tough. Stop mixing as soon as the dry ingredients are incorporated.
Use good-quality chocolate and strawberries: Premium chocolate chips and freeze-dried strawberries will make a noticeable difference in flavor.
Be careful not to overbake the cookies: They will continue to bake on the cookie sheet as they cool.
Sprinkle salt right after baking: Add the flaky sea salt while the cookies are warm so it sticks to the tops.
Cool completely on a cooling rack: This prevents the bottoms from getting soggy and lets the cookies firm up properly.

Follow these tips, and your cookies will turn out beautifully every time!

Frequently Asked Questions

How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it helps maintain moisture without making the cookies soggy.

Can I make the dough ahead of time?

Yes! You can prepare the dough up to 48 hours in advance. Keep it covered in the fridge until you’re ready to bake. If it’s too firm after chilling, let it sit at room temperature for 10-15 minutes before scooping.

Can I freeze the cookie dough?

Absolutely. Scoop the dough into balls, place them on a baking sheet, and freeze until firm. Transfer the frozen cookie dough balls to a freezer bag and freeze for up to 3 months. Bake straight from the freezer—just add 1-2 extra minutes to the baking time.

Can I freeze the baked cookies?

Yes! Once the cookies are fully cooled, store them in an airtight container or freezer bag. They’ll stay fresh in the freezer for up to 2 months. Let them thaw at room temperature before enjoying.