Chocolate Covered Strawberry Cookies
Delicious cookies with a buttery base studded with strawberries, topped with melted semi-sweet chocolate. Perfect for special occasions or a sweet treat any day.
Ingredients
Base Ingredients
- 1 cup unsalted butter, softened Use real butter for best flavor.
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups gluten-free all-purpose flour Choose a well-balanced gluten-free blend.
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup strawberries, chopped Pat dry if very juicy.
- 1 cup semi-sweet chocolate, melted Can substitute dark or milk chocolate based on preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and powdered sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, combine the gluten-free flour, baking powder, and salt; gradually add to the creamed mixture until just blended.
- Fold in the chopped strawberries gently.
- Drop spoonfuls of dough onto the prepared baking sheet. Flatten each mound slightly.
Baking
- Bake for 12-15 minutes, until edges are light golden brown.
- Let cookies cool completely on a wire rack.
Dipping
- Dip the tops of the cooled cookies into the melted chocolate and place back on the wire rack to set.
Notes
Store cookies in an airtight container for up to 3 days. Freeze uncoated cookies for up to 3 months.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 14gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 50mgSugar: 8g
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