Description
These Strawberry Cheesecake Cookies combine soft, chewy cookie dough with a creamy cheesecake swirl and sweet strawberry topping. Every bite tastes like a mini strawberry cheesecake — in cookie form!
Ingredients
- For the cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the cheesecake swirl:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
- For the strawberry topping:
- 1/4 cup chopped fresh strawberries (or freeze-dried, finely chopped)
- 1 tsp sugar (optional, if using fresh strawberries)
Instructions
- Make the cookie dough: Cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla until smooth.
- Add dry ingredients: Whisk together flour, baking soda, and salt. Gradually mix into wet ingredients until combined. Set aside.
- Prepare cheesecake swirl: In a small bowl, mix softened cream cheese, powdered sugar, and vanilla until creamy.
- Prepare strawberry topping: Chop strawberries and toss with sugar if desired. Pat dry to remove excess moisture.
- Assemble: Scoop cookie dough onto a parchment-lined baking sheet. Press a small indent in each and fill with a bit of cheesecake mixture. Add a few strawberry pieces on top.
- Bake: Bake at 350°F (175°C) for 10–12 minutes, until edges are lightly golden. Let cool on the pan before transferring.
- Enjoy: Soft, chewy, and bursting with creamy strawberry flavor — perfect with a cup of tea or coffee!
Notes
- Use freeze-dried strawberries for less moisture and stronger flavor.
- Chill the dough 10–15 minutes if it’s too soft before baking.
- Store cookies in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American