Description
Strawberry cheesecake cookies are soft, chewy cookies with a luscious cream cheese center and sweet strawberry flavor—combining the best of cheesecake and cookies in one irresistible treat.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup crushed freeze-dried strawberries or 1/3 cup strawberry jam
- For the cream cheese filling:
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop 1 teaspoon-sized dollops onto a tray and freeze for 30 minutes.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Fold in the crushed freeze-dried strawberries or swirl in the strawberry jam.
- Scoop about 2 tablespoons of dough and flatten into a disc. Place a frozen cream cheese filling in the center and wrap the dough around it, sealing the edges well.
- Place the filled cookie dough balls onto the prepared baking sheet and chill in the fridge for 15–20 minutes.
- Bake for 12–14 minutes, or until the edges are lightly golden and the centers are just set.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use freeze-dried strawberries or jam instead of fresh to avoid soggy dough.Freezing the cream cheese filling makes stuffing the cookies easier and cleaner.Chilling the dough before baking helps the cookies hold their shape.Store in the fridge due to the cream cheese center, and let sit at room temp before serving.To freeze, store cooled cookies with parchment paper between layers in an airtight container for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
