Strawberry Cookies with Chocolate Chips
If you love chocolate-covered strawberries, you will be obsessed with this Strawberry Cookies Recipe! These homemade cookies come straight from the heart with sweet chocolate chips and juicy fresh strawberries. It’s the best cookie batter you’ve ever licked off a spoon.
Don’t stop with just cookies! Enjoy the flavor of strawberries in this strawberry lemonade and these strawberry mini cheesecakes! You won’t be disappointed!
Table of contents
Strawberry Cookies
- Everything you love about chocolate-covered strawberries turns them into the perfect cookie.
- A massive hit when served! Nobody can seem to get enough of these cookies!
- A great way to use strawberries in the summer when they’re in season!
Ingredients in Strawberry Chocolate Chip Cookies
- All-purpose flour: This recipe uses all-purpose flour to make the perfect cookie.
- Unsalted butter: Use unsalted butter when baking so you have more control over the salt added to the cookies.
- Sugar: This recipe uses a combination of white and brown sugar. Both sweeten but the brown sugar gives the cookies their golden brown color and more depth of flavor than white sugar alone.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Eggs: Use large eggs!
- Strawberries: Use fresh strawberries cut up into small pieces.
- Chocolate chips: Milk chocolate chips work best with strawberries for their creamy sweet flavor.
How To Make Strawberry Cookies
Before getting started, make sure to read through the entire recipe card, prep your baking pans, and preheat the oven!
- Whisk: Whisk together the flour, baking soda, and salt in a medium size bowl and set it aside.
- Cream: Cream together the butter, granulated sugar, light brown sugar, and vanilla extract with an electric mixer.
- Add eggs: Add the eggs one at a time. Fully mix it into the batter after each one.
- Mix in the flour: Add the flour mixture to the batter and mix just until combined. It’s very important to not overmix.
- Stir in the strawberries: Use a spatula to gently stir in the fresh strawberries and chocolate chips.
- Scoop: Use a cookie scoop or ice cream scooper to scoop the cookie dough into balls and place them on the prepared cookie sheet.
- Bake: Bake the cookies for 10 minutes. At that point rotate the baking sheet clockwise 180 degrees and bake for additional 4-5 minutes or until golden brown around the edges.
Recipe Tips & Variations
- Don’t overmix the cookie dough. Once you add the flour the gluten starts to activate and when it’s overmixed your cookies may end up tough rather than soft.
- Press extra chips on the top right when the cookies come out of oven. I usually add three or so chips to the top and gently push them into the soft cookie. They will melt into the cookie but mostly hold their shape making the cookies look fabulous.
- Use different chips. You can swap the milk chocolate for white chocolate, dark chocolate, or semi-sweet chocolate chips.
- Swap the fruit. You can use any other berry you want.
- Fourth of July cookies. Use a quarter cup of strawberries and a quarter cup of blueberries along with white chocolate chips for patriotic cookies.
Recipe FAQ
No, you don’t need to but you can if you want! That’s entirely up to you! When I bake these cookies, they don’t tend to overspread when placed in the hot oven. However, it’s never a bad idea to chill the cookie dough for about 30 minutes before scooping and baking if you want to! It’s a good way to make sure the cookies don’t spread out and become thin when heated.Â
I always use a 1 tablespoon cookie scoop and each cookie dough ball has 2 scoops of cookie dough, meaning that each cookie dough ball is 2 tablespoons in size. In my opinion, this is the perfect-sized cookie! If you don’t have a cookie scoop, you can use an ice cream scooper instead, but you will only need 1 ice cream scoop of cookie dough. And to make it super easy for you to learn how to scoop the perfect cookie, I created a step-by-step guide on How To Scoop The Perfect Cookie! Check it out for some really helpful tips and tricks.
Storing
- Store. These cookies will stay deliciously fresh when stored in an airtight container at room temperature for up to 3 days! If you need them to last a little longer, place the container in the fridge where they’ll keep fresh for about 5 days.
- Freeze. Pack up fully cooled cookies in a freezer bag or container and freeze them for up to three months. They will quickly thaw out in about 30 minutes on the counter at room temperature.
More Cookie Recipes
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Strawberry Cookies with Chocolate Chips
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 12 Tablespoons UNSALTED butter, softened
- ½ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 Tablespoon vanilla extract
- 2 large eggs
- ½ cup fresh strawberries, chopped into small pieces
- 1 cup milk chocolate chips/white chocolate chips
- additional chocolate chips, for topping
Instructions
- Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
- In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
- Add eggs one at a time, mixing between each egg.
- Add flour mixture and mix until just combined. DO NOT OVERMIX!
- Using a spatula, stir in fresh strawberries and chocolate chips until combined.
- Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
- Bake for 10 minutes, rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges.
- Immediately after taking cookies out of the oven, place additional chocolate chips on top of cookies and let cool for 5 minutes on baking sheet before moving them to a wire rack.
Notes
- Don’t overmix the cookie dough. Once you add the flour the gluten starts to activate and when it’s overmixed your cookies may end up tough rather than soft.
- Press extra chips on the top right when the cookies come out of oven. I usually add three or so chips to the top and gently push them into the soft cookie. They will melt into the cookie but mostly hold their shape making the cookies look fabulous.
- Use different chips. You can swap the milk chocolate for white chocolate, dark chocolate, or semi-sweet chocolate chips.
- Swap the fruit. You can use any other berry you want.
- Fourth of July cookies. Use a quarter cup of strawberries and a quarter cup of blueberries along with white chocolate chips for patriotic cookies.
- Store.  These cookies will stay deliciously fresh when stored in an airtight container at room temperature for up to 3 days! If you need them to last a little longer, place the container in the fridge where they’ll keep fresh for about 5 days.Â
- Freeze. Pack up fully cooled cookies in a freezer bag or container and freeze them for up to three months. They will quickly thaw out in about 30 minutes on the counter at room temperature.
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I made these for a Strawberry Moon party tonight and they were a  hit. Â
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
I used salted butter and semi sweet chocolate chips because that’s what I had on hand. Delicious! Like you said, it’s like a chocolate covered strawberry in cookie form. 🙂
Do these need to be refrigerated? Do they get mushy after a day or two with the fresh strawberries?
I find that they last longer if you put them in the fridge but you don’t have too.
Delicious recipes and tips for dough, thanks.