Chocolate Covered Strawberry Cookies
These cookies are my 4-year old’s creation, and they represent everything most important to her in the baked goods world: pink, heart sprinkles, and strawberry cake.
She’s a die-hard strawberry cake fanatic. In fact, our local deli/bakery has her order memorized (well, at least on the days I’m willing to splurge): a hot dog with ketchup and one gigantic slice of strawberry cake, please!
So when we set out to make some fun Valentine’s day cookies together, I knew which direction we just had to take! We added lots of chocolate and heart sprinkles to my favorite cake mix cookie recipe and ended up with some seriously delicious and very pink cookies.
I did a couple of different things with this batch– and I loved how both of them turned out. For half of the batch, I added a small handful of mini chocolate chips to the dough and then dipped the baked cookies in chocolate with sprinkles on top. Oh– and I made these cookies a little bit smaller using my 37mm cookie scoop. Theoretically, these are the more authentic Chocolate Covered Strawberries.
But…. we don’t always feel like dipping cookies. Do we? So for the second half of the batch, I added more milk chocolate chips and sprinkles to the dough before baking. And I made these cookies bigger and thicker using a 56mm cookie scoop.
I loved both cookies equally! So I think it just depends on how lazy you want to be which ones you make. But you won’t go wrong either way…
- 18.25 ounce box strawberry cake mix (JUST the dry mix)
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup flour
- chocolate chips*
- melting chocolate*
- heart sprinkles*
Preheat oven to 350ºF.
Mix together the cake mix, eggs, oil, and flour until dough forms. It may look too "moist," but that's okay. The dough holds up just fine during baking.
Add the chocolate chips (and sprinkles if desired*). Scoop dough onto a lined baking sheet.
Bake for 9 minutes (smaller cookies) or 12 minutes (larger cookies). Let cool on the pan before transferring to wire rack.
If dipping cookies*, melt the melting chocolate according to the package's directions. Dip the cookie halfway into the chocolate and place onto a piece of parchment paper to cool and harden. Add sprinkles to the chocolate before it hardens.
*For the dipped cookies:
Mix 1/2 cup miniature chocolate chips into the dough before baking. Use about 1/2 cup melting chocolate (Hershey's, Wilton's, or Ghirardelli) for dipping the cookies and about 1 tablespoon heart sprinkles.
For the "big" cookies:
Mix 1/2 cup semi-sweet chocolate chips, 1/2 cup milk chocolate chips, and half cup sprinkles into the cookie dough before baking.