chocolate strawberry fudge cookies
Now aren’t these sweet?
Happy Thursday, kids! Valentine’s Day is only a couple days off and I’m wrapping up my 2026 menu (which was in this week’s Sidebar and will be posted on Instagram as well) so you’re all snug and prepared for love day. Whether you’re loving on someone else or yourself. Or everyone. Whatever.
Naturally, cookies are an excellent facet of any holiday, and these endearing and beautiful Chocolate Strawberry Fudge Cookies will command any treat platter you’re whipping up for your event. Deeply and darkly chocolatey, speckled with dark chocolate chips, and dunked in a strawberry-infused candy coating. They’re just so pretty and equally as delectable, with their fudgy chew and contrasting sweet-bitter flavor essence.
I gave several of this batch to my pal after our races last week, and he said they were devoured same day. So, I call them a winner.
Deepest Darkest Secret
I’ve use this double chocolate base for many a cookie in the past, lie my Hot Chocolate Stuffed Cookies over Christmas. It’s tried and true and won’t fail you.
Just like that rhyme.
Cream butter, brown sugar, and sugar until light and fluffy, then whip in two eggs and vanilla. Add in your flour, cocoa powder, black cocoa powder – or more regular if you can’t find black, the color won’t be as intense without it but the taste will be great! – baking soda, and salt. Stir in lots of chocolate chips or chunks with a spatula.
Scoop out mounds of dough and roll into a ball. Dot a few extra chocolate chips on top if you wish. Set onto a baking sheet lined with parchment and bake for 8 minutes. Pull the sheet from the oven, smack against the counter to flatten the cookies a bit, then place back in the oven for 3-4 minutes longer.
Cool the cookies on the sheet a bit, then move to a wire rack to cool completely. I like to pop the rack in the fridge between batches to let the cookies harden up more quickly, as they’ll be much easier to dunk this way.
Once all your cookies are baked and cooled, make your candy coating!
Now, as far as the strawberry powder goes, you’ll need only about a tablespoon for this recipe. Such a small amount is difficult to achieve on its own in a food processor. I generally will grind up the whole bag of berries, or most of it, and store what’s left in a well-sealed container for up to 5 days. Any humidity in the air will cause the powder to clump, but you can separate it with a knife and it will be useful.
Melt your candy melts in a microwave-safe, narrow jar or measuring cup for 1 minute. Stir, then heat another 20-30 seconds to melt completely. Stir in the strawberry powder and, if you’re feeling spunky, a bit of red or pink food dye.
Dunk one half of your cooled cookies into the melts, let excess drip off, and set onto a sheet of parchment to set. The candy will harden in about 10 minutes so long as your house isn’t 80 degrees.
Cookies are best stored in the fridge for up to a week, or the freezer for 3 months. Not that they’ll last long if you’re offering them up for a gathering.
Spread the love, folks!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Straw-merry:
Chocolate Covered Strawberry Bourbon Smash
Strawberry Vanilla Surprise Cupcakes
Baked Strawberry Glazed Doughnuts
chocolate strawberry fudge cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1/4 cup black cocoa powder (or more cocoa powder)
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup dark chocolate chips or chunks
- 1 cup white candy melts
- 1 tbsp strawberry powder
- 1-2 drops red food dye
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a bowl, cream the butter, brown sugar, and sugar until soft and fluffy. Whip in the eggs, one at a time, then the vanilla. Add the flour, cocoa powder, black cocoa powder, baking soda, and salt. Mix until just combined.
- Scoop 2 tablespoon sized mounds of dough and flatten slightly. Set onto the prepared baking sheet, fitting no more than 5-6 cookies to allow space for spread.
- Bake the cookies 8 minutes, then remove the pan from the oven and tap firmly against the counter a few times. Return to the oven for an additional 3-4 minutes. Remove and let cool completely on the baking sheet. To expedite cooling, pop the baking sheet in the fridge between batches to firm up the cookies.
- In a narrow, microwavable glass jar or measuring cup (I used my glass measuring cup), microwave the candy melts for 1 minute. Stir, then heat an additional 20-30 seconds until fully melted. Stir in the strawberry powder and, if using, red food dye.
- Dip one side of each cookie into the candy melt, letting excess drip back into the container. Set onto a parchment lined baking sheet. You can also drizzle and swizzle the candy over the cookies if you like that look! Let set 10 minutes, then dive in and enjoy!
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