Description
Soft, bakery-style Strawberry Cheesecake Cookies filled with creamy cheesecake centers and sweet strawberry flavor — the perfect mix of cookie and cheesecake in every bite.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup white chocolate chips (optional)
- Cheesecake Filling:
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Scoop small teaspoons of the filling onto a parchment-lined tray and freeze for at least 30 minutes.
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- Stir in the crushed freeze-dried strawberries and white chocolate chips.
- Gradually mix in the dry ingredients until a soft dough forms.
- Scoop about 2 tablespoons of dough, flatten slightly, and place a frozen cheesecake filling ball in the center. Wrap the dough around it and seal.
- Place cookies on the prepared sheets about 2 inches apart.
- Bake for 11–13 minutes, until edges are lightly golden.
- Allow to cool on the pan for 10 minutes before transferring to a rack.
Notes
- Freeze the cheesecake filling completely to make assembly easier.
- Store cookies in the refrigerator due to the cream cheese center.
- For an extra strawberry kick, drizzle with strawberry glaze or add fresh chopped strawberries to the dough.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American