Description
Delicious strawberry cheesecake cookies with a creamy filling and a soft cookie dough, perfect for dessert lovers.
Ingredients
- For the cheesecake filling:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- For the strawberry cookie dough:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup fresh strawberries, finely diced and patted dry
- 1 tbsp all-purpose flour, for coating the strawberries
- Optional strawberry topping:
- ¼ cup strawberry jam
- 2 tbsp crushed graham crackers
- 2 tbsp white chocolate chips
Instructions
- Prepare the cheesecake filling: In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop the filling into 12 small portions, about 1 teaspoon each, onto a parchment-lined plate or tray. Freeze for 30–45 minutes, or until firm enough to handle.
- Make the cookie dough: In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and creamy. Add the egg and vanilla extract. Mix until combined. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Toss the diced strawberries with 1 tablespoon of flour. Gently fold the strawberries into the dough without crushing them. Cover and refrigerate the dough for 30 minutes.
- Fill the cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place one frozen cheesecake portion in the center. Wrap the dough around the filling and pinch the edges completely closed. Roll gently into a ball and place on the prepared baking sheet, leaving about 2 inches between cookies.
- Bake: Bake for 12–15 minutes, until the edges are lightly golden and the centers look just set. Avoid overbaking; the cookies will continue to firm up as they cool. Let them rest on the baking sheet for 10 minutes before transferring to a wire rack. Cool completely before adding optional toppings.
- Add the finishing touches: Warm the strawberry jam briefly until spreadable. Drizzle or spoon a small amount over each cooled cookie. Sprinkle with crushed graham crackers or white chocolate chips, if desired.
Notes
- Dry the strawberries thoroughly to prevent excess moisture.
- Freeze the filling first for easier handling.
- Seal the dough completely to avoid leaking filling.
- Don’t overmix the dough for a softer texture.
- Bake in batches for even spreading.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg