Chocolate-Covered Strawberry Cookies

One of the most romantic treats transformed into an easy, soft, and sinfully sweet cookie!

For some of us, Valentines Day is about celebrating the love you have for the people in your life. 

Or lack thereof…

But for me, it’s all about the endless boxes of chocolates, pink, red and white M&Ms (they’re so purty!), and chocolate-covered everything!

Spoken like a true single lady, I know…

Let’s face it, you can’t get any more romantic than serving chocolate-covered strawberries to your shhhweetie-pie on Valentines Day. 

However, if you’re looking to surprise your “shhhweetie-pie” with something different this year, these are the treats for you!

Chocolate. Dipped. Strawberry. Cookies.

(Yes, there definitely was a need for that many periods.)

For those of you who haven’t ventured into the world of cake mix cookies, you are so totally missing out. Cake mixes aren’t JUST for making cakes. They make the BEST cookies!

Soft…thick…billowy…exceptionally sweet.

Need I say more?

Not to mention (except I will mention it), they’re Super-de-Duper easy to make!

This cookie in particular combines strawberry cake mix (I used Duncan Hines), baking powder, eggs, greek yogurt, and vanilla. And guess what? It’s all mixed into one bowl! 

See? I told you it was easy.

Once incorporated, the dough will seem a bit sticky, which is why there is no rolling involved–just a handy dandy cookie scoop, or two spoons if you don’t have one. (GET ONE. Your life will be forever changed!)

Since the dough doesn’t spread much while baking, you’ll want to form their circular shape before baking. To do this, you’ll need to dip your fingers in cold water (to prevent a sticky mess all over everything) and smooth out the edges while shaping them into circles. This also prevents the cookies from forming tiny peaks that stick up as they bake.

Unlike most cookie recipes, you do not want these cookies to brown. They should still be their perfectly pink color by the end of their baking period. Since they stay pretty puffy after baking, I like to use my fingers to gently press the tops down.

Once cooled, it’s time for the best part…CHOCOLATE! 

That’s why we’re all here, right?

I decided to go with two different kinds, because two is ALWAYS better than one.

The truth is, I couldn’t decide which chocolate would be better. Blame it on the indecisiveness that is my life. There’s a reason why I never go to Starbucks. It’s hard enough deciding on a drink, much less whether I want it with non-fat or soy milk, decaffeinated or caffeinated, hot or cold, tall or short, blended or not blended, with whip cream or without…I’m exhausted just thinking about it.

Back to the topic at hand…I dipped half of the cookies in white chocolate (or vanilla almond bark) and the other half in semi-sweet (or dark) chocolate.

Personally, my favorite was the white chocolate-dipped. However, I’m also a white chocolate fiend, so that definitely could’ve weighed heavily on my preference. The white chocolate really complimented the luscious strawberry cookie–like strawberries and creme! 

The dark chocolate is definitely more traditional to the classic chocolate-dipped strawberry, and I think the bitterness of the dark chocolate helped to balance out the sweetness of the cookie.

All in all, I’m glad I experimented with both chocolates.

When it comes to the texture, if you love soft cookies as much as I do, then you’ve got to make these. They retain their soft, thick, and super moist consistency, yet they’re not cakey at all. They’ve got nice soft centers and perfectly chewy edges–not crumbly or crunchy, thanks to the magic of the cake mix! 

 It’s the PERFECT treat to make for that special someone on Valentines Day. 

And for those of you that don’t have anyone to at least take you out on a pity date to Mickey D’s, much less someone who’s willing to touch you with a 10-foot pole, like myself…well lucky you! You get to eat these ALL to yourself 😉

Chocolate-Covered Strawberry Cookies

One of the most romantic treats transformed into an easy, soft, and sinfully sweet cookie!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 9 minutes mins

Total Time 1 hour hr 9 minutes mins

Course Dessert

Cuisine American

Servings 20 Cookies

Ingredients

  

• 1 box strawberry cake mix
• ¾ teaspoon baking powder
• 2 eggs
• ¼ cup greek yogurt
• 1 teaspoon vanilla
• 5 ounces semi-sweet chocolate
• 5 ounces white chocolate or vanilla almond bark

Instructions

 

• Preheat oven to 350ºF degrees and line a baking sheet with parchment paper.
• In a mixing bowl, combine the cake mix, baking powder, eggs, yogurt, and vanilla. Stir until smooth and fully incorporated.
• Using a small cookie scoop (or two spoons), drop mounds of dough (about the size of a golfball) onto the prepared baking sheet, spacing them 2 inches apart. Dip fingers in a small bowl of water and even out any jagged/uneven edges, if desired.
• Bake 8-9 minutes - do not let the cookies brown. The tops should look "dry" and puffed up. Allow cookies to cool on baking sheet for 5 minutes, before transferring to a cooling rack. Use your fingers to gently press the tops down if they don't sink as much as they cool.
• Once cookies have cooled completely, line a baking sheet with wax paper. Melt the semi-sweet chocolate until smooth and silky. Carefully dunk one half of the cookie into the chocolate, using a spoon or spatula to skim off any excess chocolate. Place cookie on wax paper-lined baking sheet. Use the same process when dipping in white chocolate. Store cookies in an airtight container at room temperature for up to one week.