Print

Chocolate-Covered Strawberry Cookie Crisp Stacks

Chocolate-Covered Strawberry Cookie Crisp Stacks - featured image
Print Recipe

A quick and easy holiday treat featuring layers of crisp cookies, luscious chocolate-covered strawberries, and optional whipped cream for a festive and crowd-pleasing dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or almond flour for a gluten-free twist)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup finely crushed crispy cookies (vanilla wafer crumbs or graham cracker crumbs)
  • 12 fresh strawberries, washed and dried thoroughly
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil
  • 1 cup whipped cream or whipped topping (optional)
  • Extra cookie crumbs for garnish

Instructions

  1. Prepare Cookie Dough: In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream softened butter with granulated sugar and brown sugar using an electric mixer until light and fluffy (about 3 minutes). Add egg and vanilla extract; beat until combined. Gradually add dry ingredients, mixing just until incorporated. Fold in crushed crispy cookies.
  2. Shape and Bake Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough by tablespoonfuls onto the sheet, spacing about 2 inches apart. Flatten slightly. Bake for 10-12 minutes until edges are golden but centers still soft. Transfer cookies to a cooling rack and let cool completely (about 20 minutes).
  3. Melt Chocolate for Strawberries: Melt chocolate chips with coconut oil in a microwave-safe bowl in 20-second bursts, stirring until smooth and glossy. Alternatively, use a double boiler.
  4. Dip Strawberries: Holding the stem, dip each strawberry into melted chocolate, twisting to coat evenly. Place on parchment paper-lined tray to set. Chill in refrigerator for at least 15 minutes until chocolate hardens.
  5. Assemble the Cookie Crisp Stacks: Place one cookie on a serving plate, spread a dollop of whipped cream on top (if using), then set a chocolate-covered strawberry on the cream. Add another cookie on top to form a stack. Repeat layering for 2-3 layers. Finish with a dusting of extra cookie crumbs.
  6. Final Chill and Serve: Refrigerate assembled stacks for 10 minutes to let flavors meld and cream set slightly. Serve chilled or at room temperature.

Notes

Chill dough for 30 minutes if cookies spread too much. Ensure strawberries are completely dry before dipping to prevent chocolate seizing. Be gentle when stacking to avoid cracking chocolate coating. Use coconut oil in chocolate for shine. Store stacks in airtight container in fridge up to 3 days; assemble just before serving for best texture.

Nutrition

Keywords: chocolate-covered strawberries, cookie stacks, holiday treats, easy dessert, festive dessert, quick cookies, strawberry dessert

Find it online: https://avabake.com/chocolate-covered-strawberry-cookie-crisp-stacks-easy-recipe-for-perfect-holiday-treats/