Chocolate-Dipped Strawberry Sugar Cookie Bars
Chewy sugar cookie bars with juicy strawberries folded into the dough and dipped in rich chocolate, perfect for a fresh and indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 12-16 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (about 150 grams) fresh strawberries, diced
- 1 cup (170 grams) semisweet or bittersweet chocolate chips
- Optional: 2 tablespoons powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a medium bowl, whisk together 2 ½ cups (315 g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, beat ¾ cup (170 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy—about 2-3 minutes with an electric mixer.
- Beat in 1 large egg and 1 teaspoon pure vanilla extract until smooth.
- Gradually add the flour mixture to the wet ingredients, mixing slowly just until combined. Stop as soon as no streaks of flour remain.
- Gently fold 1 cup diced fresh strawberries into the dough using a spatula, keeping the chunks intact.
- Transfer the dough to the prepared pan and spread evenly with a spatula or fingers to form a smooth, even layer.
- Bake for 25-30 minutes, or until edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Remove from oven and let the bars cool in the pan on a wire rack for at least 1 hour.
- Melt 1 cup (170 g) semisweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Dip one side of each bar into the melted chocolate, letting excess drip off. Place back on parchment paper to set. Refrigerate for 10-15 minutes for quicker setting if desired.
- Optional: Dust lightly with powdered sugar once the chocolate has set.
Notes
Use firm, ripe strawberries to avoid excess moisture. If dough is too wet, pat strawberries dry or add a tablespoon more flour. Chill dough 15 minutes if soft. Cool bars completely before dipping in chocolate to prevent melting. Melt chocolate slowly and stir frequently to avoid burning. For dairy-free, swap butter with coconut oil and use dairy-free chocolate chips. For gluten-free, use a 1:1 gluten-free flour blend.
Nutrition
- Serving Size: 1 bar
- Calories: 235
- Sugar: 18
- Sodium: 100
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
Keywords: chocolate-dipped, strawberry, sugar cookie bars, dessert bars, easy recipe, homemade, chewy, chocolate coating