Chocolate Covered Strawberry Cookies

Adapted from
Makes 45 cookies
Author Wendy Sondov


  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3.4 oz. package instant vanilla pudding mix
  • 2 tablespoons strawberry jello powder
  • 1 cup butter-flavored vegetable shortening or unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup freeze dried strawberries chopped small
  • ½ cup mini chocolate chips
  • For strawberry confectioners sugar:
  • ½ cup confectioner’s sugar
  • 2-3 tablespoons freeze dried strawberries
  • For chocolate dip:
  • 1 cup chocolate chips milk, semi-sweet, or dark
  • ¼ cup white chocolate chips


  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. In a medium bowl whisk together the flour, baking soda, salt, pudding mix, and jello powder. Set aside.
  3. In the bowl of an electric mixer, cream shortening and sugars.
  4. Add eggs and vanilla. Beat until fluffy.
  5. Gradually add the flour mixture until blended.
  6. Stir in chopped freeze dried strawberries and chocolate chips.
  7. Using a two tablespoon scoop, place balls of dough (golf ball size) onto cookie sheet about 2” apart. Press down lightly on each ball to flatten slightly into a disc or puck shape.
  8. Bake for 10 minutes, until set. (under bake by 1 minute if mailing these cookies)
  9. Cool on wire rack. When completely cool, decorate with flavored confectioners sugar or dip in melted chocolate.
  10. To make flavored confectioners sugar, place confectioner’s sugar and freeze dried strawberries in food processor and pulse until completely pulverized and mixed. Dust onto cookies with mesh strainer.
  11. To decorate with melted chocolate, melt chocolate chips in a small microwave safe bowl for 1 minute. Stir until completely melted. Dip half of cookie in melted chocolate and place on a wax paper lined baking pan. When all cookies have been dipped, refrigerate for about 10 minutes until chocolate is hardened. Then melt white chocolate in a microwave safe bowl for 1 minute. Stir until completely melted. Pour into a ziplock bag and seal. To make fine lines on top of darker chocolate, cut a tiny corner off the ziplock bag and pipe lines onto the cookies. Return the baking tray to the refrigerator for another 10 minutes to set the white chocolate.
  12. Store in an airtight container at room temperature for up to one week.

Packing Tips

For longer storage, vacuum sealing or individually double plastic wrapping is recommended. Wrap pairs of cookies (with bottoms together) in plastic wrap, then place in airtight container or zip lock bag.