These Chocolate Covered Strawberry Cookies capture all the flavor of the classic treat, transformed into elegant, bakery-worthy cookies.
A soft chocolate cookie made from cake mix is topped with strawberry buttercream, a spoonful of silky chocolate ganache, and finished with a chocolate-dipped strawberry. The result looks impressive but is simple to prepare.
These chocolate dipped strawberry cookies are ideal for Valentine’s Day, birthdays, bridal showers, or any time you want a special dessert.
Table of Contents
- Why This Recipe Works
- Ingredients Needed
- The Cake Mix I Used
- How to Make Chocolate Covered Strawberry Cookies
- Expert Tips
- Storing and Freezing
- Chocolate Strawberry Cookie FAQs
- Easy Chocolate Covered Strawberry Cookies Recipe
Why This Recipe Works
Chocolate-covered strawberries are a quintessential combination of rich chocolate and bright fruit. Turning that flavor pairing into a cookie keeps everything familiar while offering a more portable, shareable treat. The cookie base is soft and fudgy thanks to a chocolate cake mix and a bit of sour cream for moisture. Chocolate chips scattered in the dough add pockets of melty chocolate.
The strawberry buttercream brings concentrated fruit flavor without watering down the frosting — a mix of butter, powdered sugar, and seedless jam creates a smooth, intensely strawberry topping. A light pour of chocolate ganache in the center of the frosting adds shine and extra chocolate decadence, and a homemade chocolate-dipped strawberry crowns each cookie for an elegant finish.
Ingredients Needed
- Chocolate cake mix: A 13.25-ounce box makes the cookie base quick and flavorful.
- All-purpose flour: A small amount helps bind the dough and improve texture.
- Eggs and butter: Provide structure and richness; the butter is melted for the dough and softened for the frosting.
- Sour cream: Adds moisture and a subtle tang that keeps the cookies tender.
- Strawberry jam: Seedless jam produces the smoothest buttercream; fresh strawberry puree can be used if adjusted for consistency.
- Powdered sugar: For the buttercream; it yields a stable, pipeable frosting.
- Strawberries and chocolate wafers: For dipping and topping each cookie.
- Milk chocolate chips and heavy cream (optional): To make a simple ganache.
See recipe card below for exact amounts and full instructions.
The Cake Mix I Used
I used a chocolate fudge cake mix for its deep chocolate flavor and moist crumb, but any chocolate cake mix will work. If you prefer a lighter cookie, a white, yellow, or vanilla cake mix will also produce delicious results. Just use a standard 13.25-ounce box for best balance.
Can I Use a Different Cake Mix?
Yes. Any chocolate mix will give you a rich cookie. Substituting a non-chocolate mix will change the flavor but still yield tasty cookies — consider adding cocoa or extra chocolate chips if you want more chocolate presence with a lighter base.
How to Make Chocolate Covered Strawberry Cookies
Step 1: Preheat the oven to 350°F. In a medium bowl combine the cake mix and flour and whisk them together. Add the eggs, melted butter, and sour cream. Mix with a handheld or stand mixer until a thick dough forms.
Step 2: Use a large cookie scoop to portion 12 dough balls. Press each portion into a thick disc with your hands and arrange six per lined baking sheet.
Step 3: Bake for 10–12 minutes, or until set. Let the cookies cool completely on the baking sheet before adding frosting.
Step 4: For the strawberry buttercream, beat softened butter with powdered sugar. Add the strawberry jam and continue mixing until smooth. Add a splash of milk or cream to reach piping consistency, then pipe or spoon the frosting onto each cooled cookie.
Step 5: If using ganache, warm milk chocolate chips with heavy cream and whisk until smooth. Spoon a small amount onto the center of each frosted cookie.
Step 6: Top each cookie with a chocolate-covered strawberry and serve.
Expert Tips
- Cool completely before frosting: Frosting warm cookies will melt the buttercream and ruin the presentation.
- Shape the dough into thick discs: This helps the cookies hold their shape and supports the toppings.
- Adjust frosting consistency: If the buttercream is too stiff to pipe, add milk or cream one tablespoon at a time until soft enough to pipe.
- Color tips: Add one or two drops of red or pink food coloring to deepen the frosting shade if desired.
Storing and Freezing
Store frosted cookies refrigerated in an airtight container for up to four days. Chocolate-dipped strawberries are freshest within 24 hours; they may soften or weep if stored longer. You can freeze unfrosted cookies for up to three months and add frosting and strawberries after thawing.
Chocolate Strawberry Cookie FAQs
Yes. Dark melting wafers give a deep flavor, but milk or white chocolate also work well. You can drizzle contrasting chocolate over the dipped berries for decoration.
Fresh strawberry puree can be used, but it adds moisture and may require extra powdered sugar to keep the buttercream pipeable. Jam yields the most consistent texture.
Chocolate-dipped strawberries are best made the same day you plan to serve them. Refrigeration speeds setting but may cause some moisture to collect on the chocolate overnight.
Do you love chocolate cake mix cookies? try these…
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Easy German Chocolate Cake Mix Cookies
Desserts
Texas Sheet Cake Cookies
Cookies
Easy Chocolate Espresso Cookies Recipe
Cookies
Hostess Cupcake Cookies
If you make this recipe, please leave a review and share how it turned out. Enjoy baking and savor the classic chocolate-and-strawberry combination in cookie form!
Easy Chocolate Covered Strawberry Cookies
Ingredients
Chocolate Cookie
- 1 box chocolate fudge cake mix (13.25 ounces)
- 2/3 cup all-purpose flour
- 2 large eggs
- 1/3 cup butter, melted
- 2 Tablespoons sour cream
Strawberry Buttercream
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/3 cup strawberry jam (seedless recommended)
Chocolate Covered Strawberries
- 12 large strawberries
- 4 ounces dark chocolate melting wafers
Chocolate Ganache (optional)
- 1/2 cup milk chocolate chips
- 3 Tablespoons heavy cream
Instructions
- Preheat the oven to 350°F.
Chocolate Cookies
- Combine cake mix and flour in a medium bowl and whisk. Add eggs, melted butter, and sour cream. Mix until a thick dough forms.
- Use a large cookie scoop to portion 12 cookies. Press each portion into a thick disc and place six per baking sheet lined with silicone or parchment. Bake 10–12 minutes or until set. Cool completely on the baking sheet.
Strawberry Buttercream
- Beat softened butter and powdered sugar until combined. Add strawberry jam and continue to mix until a spreadable buttercream forms, about 30–60 seconds. Add milk or cream as needed for piping consistency. Transfer to a piping bag or use a spoon.
Chocolate Covered Strawberries
- In a microwave-safe bowl, melt dark chocolate wafers in 30- to 60-second intervals, stirring until smooth. Dip each strawberry by the stem or a toothpick, shake off excess, and place on parchment. Let set at room temperature or refrigerate briefly.
Chocolate Ganache (optional)
- Combine milk chocolate chips and heavy cream in a small bowl. Microwave in 15- to 30-second increments, whisking until smooth. Add a little extra cream for a more spoonable consistency if needed.
Assembly
- Place cooled cookies on a tray. Pipe or spoon strawberry buttercream onto each cookie, add a spoonful of ganache if using, and top with a chocolate-covered strawberry.
Notes
Nutrition
Nutrition information is an approximation.