Description
These Strawberry Cheesecake Cookies combine buttery cookie dough with a creamy cheesecake center and sweet strawberry bits. Soft, indulgent, and absolutely perfect for dessert lovers — they taste like mini cheesecakes in cookie form!
Ingredients
- Cookie Dough:
- 1 cup (240 ml) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- Cheesecake Filling:
- 1 cup (240 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 cup (150 g) fresh strawberries, chopped
Instructions
- Prepare cheesecake filling: In a bowl, mix cream cheese and powdered sugar until smooth. Gently fold in chopped strawberries. Scoop small dollops (about 1 tsp) onto a lined tray and freeze for at least 30 minutes.
- Make cookie dough: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs and vanilla extract.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until a soft dough forms.
- Assemble cookies: Scoop 1½ tbsp of dough, flatten slightly, and place a frozen cheesecake filling ball in the center. Cover with another small piece of dough and seal the edges.
- Bake: Arrange on a parchment-lined baking sheet, spacing 2 inches apart. Bake at 350°F (175°C) for 12–14 minutes or until edges turn golden.
- Cool & enjoy: Let cookies cool on the tray for 5 minutes before transferring to a rack. Serve slightly warm for a creamy center!
Notes
- Make sure the cheesecake filling is well-frozen before stuffing cookies to prevent leaking.
- Use diced freeze-dried strawberries for a more concentrated flavor.
- Store cookies in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 25 minutes (plus 30 minutes chill time)
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American