Chocolate Covered Strawberry Cookies {Made with a Cake Mix}
Updated Jul 06, 2026, Published Jan 19, 2021
This post may contain affiliate sales links. Please see our full disclosure policy for details.
These Chocolate Covered Strawberry Cookies have all the flavor of the classic treat—but in bakery-worthy cookie form.
A soft chocolate cake mix cookie is topped with strawberry buttercream, rich chocolate ganache, and a chocolate-covered strawberry for a dessert that looks impressive but is surprisingly easy to make.
These chocolate dipped strawberry cookies are perfect for Valentine’s Day, birthdays, showers, or anytime you want something extra special.
Table of Contents
Why This Recipe Works
When I think of Valentine’s Day, my mind immediately goes to chocolate covered strawberries. They’re adorable, delicious, and so easy to make. So why not take all that deliciousness and put it on top of a decadent chocolate cookie?
We’re not just talking about any old chocolate cookie here. This one has a rich chocolate fudge flavor, a bit of tang from sour cream, and chocolate chips throughout.
Then, there’s that amazing strawberry buttercream frosting. This is where the real magic happens, combining butter, powdered sugar, and strawberry jam.
Combine them all together, and you have the perfect chocolate covered strawberry cookies. Every bit as wonderful as my Chocolate Covered Strawberry Cake, but even easier to serve.
Ingredients Needed
- Chocolate Cake Mix: We’ll use this for the base of our chocolate dipped strawberry cookies to save time and get the very best flavor.
- Butter: The melted butter in the cookies gives you a super rich flavor, and the softened butter in the frosting makes it creamy and decadent.
- Sour Cream: This secret ingredient gives the cookies a bit of extra moisture and jut a tiny bit of tang.
- Strawberry Jam: I used seedless jam for the smoothest frosting, but you can use whatever you have on hand.
- Chocolate Covered Strawberries: The crowning touch, these Chocolate Dipped Strawberries come together quickly with just 2 ingredients.
See recipe card for full information on ingredients and quantities.
The Cake Mix I Used
I used Betty Crocker’s chocolate fudge cake mix for this recipe.
This is my favorite brand, so I use it in most of my chocolate cake mix recipes. You could also use Pillsbury and Duncan Hines if that’s what you have available. Whatever brand you get, just make sure you use a 13.25-ounce box for the best results.
Can I Use a Different Cake Mix?
I went with chocolate fudge because I love the texture and rich flavor, but any chocolate cake mix will work in this recipe or any of my other chocolate cake mix cookies recipes.
If it seems like too much chocolate, you could also use a white cake mix, vanilla cake mix, or yellow cake mix and the cookies will still be delicious. Be sure to check out all my cake mix cookie recipes for more ideas!
How to Make Chocolate Covered Strawberry Cookies
Step 1: Start by combining the cake mix and flour and whisk {or sift} together. Add eggs, melted butter and sour cream and mix using a handheld {or stand} mixer until you have a thick dough.
Step 2: Using a large cookie scoop, measure out 12 cookies. Use your hands to press the cookie dough into a disc. Place 6 cookies at a time on a silicone mat {or parchment} lined baking sheet.
Step 3: Bake for 10-12 minutes or until set. Remove cookies from the oven and allow them to cool completely on the baking sheet before repeating with the other 6 cookies.
Step 4: To make the strawberry buttercream, combine the butter and powdered sugar with a handheld mixer. Add the strawberry jam and continue to mix. Add enough milk or cream to bring the buttercream to a piping consistency. Pipe {or spoon} the frosting on top of each cookie.
Step 5: If you’re using the chocolate ganache, spoon it over the strawberry frosting, keeping it in the center of the frosting.
Step 6: Top each cookie with a chocolate-covered strawberry, and you’re ready to serve!
Expert Tips
- Let the cookies cool completely before adding any frosting. If you rush this step, the buttercream will melt right off.
- Press the cookie dough into a thick disc before baking. This helps them hold their shape and gives you a sturdy base for all those toppings.
- Thin out the frosting. If your buttercream feels too stiff to pipe, add milk or cream a little at a time until it reaches the right consistency.
- Want a deeper pink frosting? Add a small drop of red or pink food coloring to the buttercream until you hit your desired shade.
Storing and Freezing
The cookies with frosting should be kept refrigerated in an airtight container for up to 4 days. The strawberries are best within 24 hours of making them.
If you want to make the cookies even further in advance, you can freeze them unfrosted for up to 3 months.
Chocolate Strawberry Cookie FAQs
Sure! I used dark chocolate melting wafers, but you could use white chocolate or milk chocolate as well. You can even jazz them up like I did with these Valentine’s Day Chocolate Covered Strawberries!
Strawberry jam gives the buttercream the most consistent flavor and texture, but you can substitute fresh strawberry puree. Just note that fresh puree adds more moisture, so you may need to adjust the powdered sugar to keep the frosting pipeable.
Chocolate-covered strawberries are best made the same day you plan to serve them. They can weep and soften overnight, even when refrigerated.
Do you love chocolate cake mix cookies? try these…
Did you try this recipe? Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Easy Chocolate Covered Strawberry Cookies
Ingredients
Chocolate Cookie
- 1 box chocolate fudge cake mix, {13.25 ounces}
- ⅔ cup all purpose flour
- 2 large eggs
- ⅓ cup butter, {melted}
- 2 Tablespoons sour cream
Strawberry Buttercream
- ½ cup butter, {softened}
- 2 cups powdered sugar
- ⅓ cup strawberry jam, I used seedless
Chocolate Covered Strawberries
- 12 large strawberries
- 4 ounces dark chocolate melting wafers
Chocolate Ganache {optional}
- ½ cup milk chocolate chips
- 3 Tablespoons heavy cream
Instructions
- Preheat the oven to 350 degrees.
Chocolate Cookies
- Combine cake mix and flour in a medium bowl, whisk {or sift} together. Add eggs, melted butter and sour cream. Mix using a hand held {or stand} mixer until you have a thick dough.
- Use a large cookie scoop to measure out 12 cookies. Use your hands to press the cookie dough into a disc that is a thick round circle. Bake 6 cookies at a time. Place the cookie on a silicone mat {or parchment} lined baking sheet for 10-12 minutes or until set. Remove cookies from the oven and allow them to cool completely on the baking sheet.
Strawberry Butter Cream
- Combine the butter and powdered sugar in a medium bowl with a hand held mixer. The two ingredients will not totally combine but the butter will break down into smaller pieces. Once that happens add the strawberry jam and continue to mix. It will take 30 seconds to a minute for the mixture to come together into a spreadable buttercream. Add enough milk or cream to make the buttercream piping consistent. Add the mixture to a piping bag or Ziploc bag and set aside.
Chocolate Covered Strawberries
- In a medium microwave safe bowl, add the dark chocolate wafers. Start microwaving with one minute, stir and then add 30 second intervals until all of the chocolate is melted and smooth. Take each strawberry and hold either by the green stem or place a tooth pick into the top and dip into the melted chocolate. Shake off any excess chocolate and place each strawberry onto a parchment or wax paper lined baking sheet. Continue until all of the strawberries are dipped. Optional: Go back and drizzle additional chocolate over the top of each strawberry. Let the strawberries sit at room temperature for 30 minutes or until the chocolate is set. You can also refrigerate them to allow the process to happen sooner.
Chocolate Ganache {optional}
- Combine the milk chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds. Whisk the ingredients until smooth. If it is still chunky, add 15 seconds and whisk again. NOTE: To give the ganache a smooth spoonable consistency, add extra heavy cream.
Assembly
- Put all of the cookie cups onto a baking sheet. Pipe {or spoon} strawberry buttercream onto each cookie, and then a spoonful of chocolate ganache, if using. Add a chocolate covered strawberry to the top of each cookie.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe because it’s like 2 little treats in 1!
Sounds so good! Definitely going to try this soon.
They are wonderful. I think you will love them. 🙂