Strawberry Cheesecake Cookies
Imagine a cookie so soft it melts in your mouth, with bursts of fresh strawberry, a creamy cheesecake center, and a buttery base that ties it all together. Strawberry cheesecake cookies combine two beloved desserts into one irresistible treat perfect for parties or everyday indulgence.
Equipment
- Mixing bowls
- Hand Mixer
- Baking sheet
- Parchment paper
Ingredients
Cheesecake Filling
- 8 oz cream cheese softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
Cookie Dough
- 1/2 cup unsalted butter room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg large
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped strawberries fresh or freeze-dried
Instructions
- In a small bowl, beat cream cheese, sugar, and vanilla extract until smooth. Scoop into small dollops (about 1/2 tsp each) onto a lined tray. Freeze for 30–45 minutes.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla, mixing well.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients to form a dough.
- Fold in chopped strawberries. Scoop 2 tbsp dough, flatten it, place a frozen cheesecake dollop in the center, and roll to seal.
- Place dough balls on a lined baking sheet, spaced 2 inches apart. Bake at 350°F (175°C) for 12–15 minutes until edges are golden. Cool for 5 minutes on sheet, then transfer to wire rack.
Notes
These cookies can be made ahead and frozen. Add-ins like white chocolate chips or graham cracker crumbs enhance the cheesecake vibe. Store in fridge for up to 7 days.
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 25mgSodium: 95mgPotassium: 35mgSugar: 12gVitamin A: 150IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg
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