Cookie Coated Chocolate Strawberries Recipes

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.
• In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat.
• Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet.
• Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften (if made with oil, chocolate will soften more quickly at room temperature).

STRAWBERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
• In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
• Add eggs one at a time, mixing between each egg.
• Add flour mixture and mix until just combined. DO NOT OVERMIX!
• Using a spatula, stir in fresh strawberries and chocolate chips until combined.
• Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
• Bake for 10 minutes, rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges.
• Immediately after taking cookies out of the oven, place additional chocolate chips on top of cookies and let cool for 5 minutes on baking sheet before moving them to a wire rack.

CHOCOLATE-DIPPED STRAWBERRY MERINGUE ROSES

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°., Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend., Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment-lined baking sheets., Bake until set and dry, 40-45 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets., Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.

CHOCOLATE COVERED STRAWBERRIES

Steps:

• Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
• Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
• Set the strawberries aside until the chocolate sets, about 30 minutes.
• Copyright 2003 Television Food Network, G.P. All rights reserved

CHOCOLATE COVERED STRAWBERRY COOKIES

Steps:

• In one bowl, sift the flour, baking soda and salt.
• In a second bowl, cream the butter with the sugars, vanilla and eggs.
• Slowly combine the flour mxture with the wet ingredients.
• Stir in the chips and strawberries.
• Refrigerate for an hour, or until dough is firm.
• Roll into one inch balls and place on greased, parchment-lined cookie sheets.
• Bake at 325 degrees for 13 minutes.

CHOCOLATE COVERED STRAWBERRY MARSHMALLOW COOKIES

Steps:

• In the bowl of a stand mix combine the butter, all-purpose flour, and salt and beat on medium low speed until the mixture is crumbly. Add the powdered sugar and hazelnut flour and mix on medium-low speed until just combined. With the mixer on medium-low speed add the egg yolks one at a time, waiting for the first yolk to be mixed in before adding the next one.
• Gather the bowl, divide it into two pieces and shape each one in a disk and wrap in plastic wrap. Refrigerate the dough for at least one hour.
• Remove the dough from the refrigerator and let it rest at room temperature for 5 minutes. Letting it rest will make it easier to roll out. Roll out the dough to 1/4-inch thickness and use a 1.75-inch cookie cutter to cut out the cookies. Place the cookies on a cookie sheet and chill them for 20 minutes. Chilling them will ensure that the cookies keep their shape when the bake.
• Preheat the oven to 325°F. Line a baking sheet with parchment paper or Silpat.
• If using a half-baking sheet, bake 16 cookies at a time. Even though the cookies don't spread, if there are too many cookies on the baking sheet, the air won't circulate properly and the cookies will take longer to brown.
• Bake the cookies for 15-20 minutes until they start to turn brown around the edges. Remove them from the oven and cool to room temperature.
• Before starting the strawberry marshmallow arrange the cookies on a baking tray or cooling rack and have them ready for piping the strawberry marshmallow.
• Add a 3/8 or 1/2-inch tip to an 18-inch pastry bag and stand it up in a tall glass container. Folder over the top to make it easier to add the marshmallow mixture.
• Add 1/2 cup water to a measuring cup and sprinkle 6 teaspoons of gelatin into the water. Stir gently to combine and let the gelatin sit for at least 5 minutes. Combine the sugar, Karo Syrup and 3/4 cup of water in a 2-quart saucepan.
• Place the freeze-dried strawberries in the bowl of food processor and process until it is pulverized. Sift the freeze-dried strawberries to remove the larger pieces. If you do not have a food processor, place the strawberries in a plastic bag and beat it with a rolling pin until the freeze-dried strawberries until pulverized.
• Place the egg whites and the salt to the bowl of stand mixer and beat on medium speed (speed 6 if you are using a Kitchen Aid mixer). Beat the mixture until they have soft peaks. The egg whites may be done before the sugar syrup and that is okay.
• At the same time that you start beating the egg whites, bring the sugar mixture to a boil over medium-high heat. Gently stir the ingredients to combine them. Once the mixture comes to a boil, do not stir it. Continue to boil the sugar syrup until it reaches 242°F. It will take about 10 minutes to bring the sugar syrup to temperature. Use a candy thermometer or a Thermoworks instant read thermometer to monitor the temperature.
• When the syrup reaches the temperature of 242°F remove the pan from the heat. Add the gelatin and whisk until the gelatin is completely melted. Increase the mixer speed to high and slowly add the sugar syrup the bowl by pouring it down the side. Once all the sugar syrup is added continue to beat the egg whites until the mixture reaches room temperature which will be 75°F.
• Add the pulverized strawberries and the vanilla extract and mix on high speed until incorporated, about 15 seconds.
• Quickly fill the piping bag about 2/3 full with the marshmallow mixture, twist the top of the bag close. Center the piping tip over the cookie with the bag straight up and down and pipe one round on each cookie than go back and add a second dollop on top of the first one.
• If the marshmallow becomes too thick or rubbery, place the mixing bowl over a pan of simmering water and gently stir it with a silicone spatula until the texture is smooth and feels like it originally did. Continue to pipe the marshmallows.
• Once done, allow the marshmallows to set for 4 hours or overnight.
• Place the chopped chocolate over a pan of simmering water and allow it to melt undisturbed until there are just a few pieces left unmelted. Stir the chocolate with a whisk. When the remaining pieces of chocolate are melted, add the butter 2 tablespoons at a time and whisk after each addition until the butter is thoroughly combined with the chocolate. For covering the marshmallows keep the chocolate at 92°F. If it cools too much rewarm it over simmering water.
• Line a two half baking sheets with parchment paper. The chocolate covered marshmallows will be placed on these baking sheets to dry.
• To cover the strawberry marshmallow, place the marshmallow cookie on a chocolate dipping fork. Hold it over the bowl of chocolate glaze and spoon the chocolate over the marshmallow until the marshmallow and cookie are completely covered. Gently place it on parchment lined baking tray. Stop occasionally to sprinkle any toppings on the chocolate while it is still wet.
• Let the chocolate set for 2 hours and enjoy. The chocolate covered marshmallows can sit at room temperature for 2 days and be refrigerated for a week.

CHOCOLATE COVERED STRAWBERRY BAKED OATMEAL RECIPE

Steps:

• Preheat oven to 375°F. Spray an 8x8 square baking pan with nonstick spray. Set aside.
• In a large bowl, stir the oats, ⅓ cup brown sugar, baking powder, cinnamon, salt, strawberries, and almost all of the chocolate chips together. Pour the mixture into the baking dish and smooth out completely. Sprinkle with the remaining chocolate chips.
• Using the same bowl, whisk together the milk, egg, butter, and vanilla. Pour the milk mixture over the oat mixture, making sure to cover the entire mixture. Tap the dish on the counter lightly to make sure its evenly distributed.
• Bake for 40 minutes, or until the edges are bubbly and the top is golden. The center should not jiggle.
• Remove from the oven and sprinkle with the remaining 2 tablespoons brown sugar. Switch the oven to high broil and allow the oatmeal to toast for approximately 2-3 minutes. Watch it closely to make sure it doesn't burn.
• Remove from the oven and serve topped with fresh whipped cream, sliced strawberries, extra chocolate chips, or chocolate syrup. Toasted walnuts would also be tasty!

CHOCOLATE COVERED STRAWBERRIES

Steps:

• Thoroughly dry the strawberries after washing them.
• Combine the milk chocolate chips and semi-sweet chocolate chips in a medium heat-proof bowl.
• Place the bowl on top of a medium saucepan with about 1 inch of water in the bottom of the saucepan. Make sure the water isn't touching the bottom of the bowl with the chocolate chips in it.
• Place over low heat and let the water simmer. Stir the chocolate chips until they're melted.
• Once the chocolate chips are completely melted and smooth, turn the heat off. Leave the bowl on top of the saucepan to keep it warm while you're dipping the strawberries.
• Line your work area with wax paper.
• While holding the leaf of the strawberry, dip the strawberries in the melted chocolate. While still holding the strawberry, use the other hand to gently tap the wrist holding the strawberry to remove any excess chocolate.
• Place the strawberry on the wax paper.
• Allow the strawberries to harden. This will take 30 minutes to 1 hour at room temperature or transfer the wax paper with the strawberries to the fridge with a cookie sheet for the chocolate to firm up quicker.
• Add any extra chocolate to a sandwich bag and cut a small hole in one of the corners.
• Drizzle on the strawberry once the chocolate shell has hardened by quickly going back and forth over top of the strawberries while applying even pressure to the sandwich bag.
• Store in an airtight container in the fridge.

CHOCOLATE STRAWBERRY COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, beat the softened butter, the granulated sugar and the brown sugar together for about two minutes.
• Beat in the egg and vanilla.
• Add one cup of the flour along with the 1/2 teaspoon of baking soda and 1/4 teaspoon of salt. Mix well.
• Add the remaining 1 1/2 cups of flour and mix just until all the flour is absorbed and the dough is very crumbly.
• If adding chocolate chips, do so now and blend for 5-10 seconds. You may want to fold these in by hand.
• Add the sliced strawberries and blend for no more than 5-7 seconds on low speed, or fold in by hand.
• Using a large cookie scoop, drop the dough onto silicone mat-lined or parchment-lined baking sheets, about two inches apart. Alternately, you can drop the dough into your hand and gently roll it between your hands to get the dough to stick together and be smooth. Add additional flour to your hands if necessary.
• Bake for 12-15 minutes. The time will vary based on your oven. When the cookies have started to brown around the edges and the tops, they are done.
• Remove from the oven and allow to rest on the baking sheet for about five minutes before transferring to a wire rack to cool completely.
• Once the cookies have completely cooled, melt your one cup of chocolate chips or candy melts together and dip the bottom of each cookie into the melted chocolate.
• Place each cookie on parchment or waxed paper and allow the chocolate to harden completely.
• Store covered in the refrigerator.

COOKIE CRUMB CHOCOLATE COVERED STRAWBERRY

Steps:

• Melt chocolate and oil together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Place crushed cookies in a shallow bowl.
• Dip strawberries into the melted chocolate. Press coated strawberry in the crushed cookies until completely covered. Place covered strawberries on a plate and refrigerate until chocolate is set, at least 15 minutes.

CHOCOLATE-DIPPED STRAWBERRY CHOCOLATE CHIP COOKIES

Steps:

• Cream the butter and the sugars until light and fluffy. Scrape down the side of the bowl. Continue mixing while adding the egg. Add the vanilla. Scrape down the bowl with a spatula.
• Combine the flour, soda and salt in another bowl. With a whisk, stir to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. Fold in the freeze-dried strawberries and chocolate chunks.
• Scoop cookies, using a spoon or a cookie scoop, onto a parchment lined baking sheet. Press down slightly to flatten.
• Bake at 350°F for 11-14 minutes. They should be lightly golden around the edges and look just barely set in the center. Let the cookies cool on the baking sheet for 5 minutes, and then transfer to a cooling rack to cool completely.
• Melt the chocolate wafers according to the directions on the package - brands may vary. Using your fingers or two forks, carefully dip the bottom of each cookie into the chocolate, scraping off the excess on the side of the bowl. Place some of the remaining melted chocolate into a small piping bag (or Ziplock bag with the corner snipped off) and drizzle dark chocolate over the cookies. Let the chocolate set before serving.

CHOCOLATE DIPPED STRAWBERRY BROWNIES

Steps:

• Melt the chocolate and butter in a microwave safe bowl until smooth,
• Stir in sugar.
• Add eggs and vanilla.
• Add flour, baking powder and salt.
• Pour into 8x8 pan lined with nonstick foil.
• Bake 350 for 20 mins.
• Cool.
• Lay strawberries on top.
• Melt chocolate and pour over the berries.
• Chill at least 1 hour and cut.

COOKIE COATED CHOCOLATE STRAWBERRIES

Steps:

• Line a sheet pan with parchment paper and set aside.
• Place the cookies in a shallow bowl.
• Melt the chocolate and coconut oil together in a double boiler or in the microwave in a microwavable bowl, microwaving for 30-second increments and stirring after each until smooth. Dip the strawberries into the chocolate as far up to the stems as you can go, then let any excess drip off, and scrape off one of the sides of each. Roll the strawberries in the crushed cookies and place on the parchment paper, scraped-sides down. Enjoy immediately, or refrigerate until ready to serve.

CHOCOLATE-COVERED STRAWBERRIES 4 WAYS RECIPE BY TASTY

Steps:

• To make Striped Strawberries, melt 1 tablespoon of coconut oil with chocolate chips, repeat with the white chocolate chips.
• Insert toothpick into the top of a strawberry.
• Coat strawberry entirely in chocolate, alternating between white and dark.
• Chill strawberries for about 15 minutes or until hardened.
• For white chocolate strawberries drizzle dark chocolate over the top in a quick back and forth motion. For dark chocolate strawberries, do the same with white chocolate drizzle.
• Chill once more for 15 minutes or until hardened.
• To make Peanut Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry. Put peanuts in a bag and smash with rolling pin or cast-iron pan until they are crumbly.
• Coat strawberry entirely in chocolate, alternating between white and dark.
• Dip strawberry, while the chocolate is still warm, into a bowl of nuts.
• Chill once more for 15 minutes or until hardened.
• To make Cookie-Coated Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry. Separate chocolate sandwich cookies in a bag and smash with rolling pin or cast iron pan until they are crumbly.
• Coat strawberry entirely in chocolate, alternating between white and dark.
• Dip strawberry, while the chocolate is still warm, into a bowl of cookie crumbs.
• Chill once more for 15 minutes or until hardened.
• To make Tuxedo Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry.
• Coat strawberries entirely in white chocolate.
• Chill strawberries for about 15 minutes or until hardened.
• To form the tuxedo, dip one side of the white chocolate coated strawberry into dark chocolate at an angle, going to the top of white chocolate coating. Repeat on the other side, leaving a white "V" in the center of the strawberry.
• With a toothpick, draw a bowtie and buttons with remaining melted dark chocolate.
• Chill once more for 15 minutes or until hardened.
• Enjoy!