Print

Strawberry Cheesecake Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 1 review

Indulge in these delightful Strawberry Cheesecake Cookies, where sweet, tender cookie dough envelopes a creamy, tangy cheesecake center studded with fresh strawberries. Perfectly soft and bursting with fruity flavor, these cookies offer a unique twist on classic cheesecake and cookie combinations, making them ideal for dessert lovers seeking a luscious treat.

Ingredients

Cookie Dough

  • 1 cup butter (regular or vegan), softened
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2¾ cup all-purpose flour
  • ½-⅔ cup fresh strawberries, diced small

Cream Cheese Filling

  • ¾ cup cream cheese (regular or vegan, 6 oz)
  • ⅓ cup powdered sugar

Instructions

  1. Prepare Cream Cheese Mixture: Line a small baking sheet or plate with parchment paper. In a small bowl, whisk or beat the cream cheese with powdered sugar until smooth and well combined.
  2. Freeze Cream Cheese: Place 10-12 heaping teaspoons of the cream cheese mixture onto the prepared parchment paper and freeze for at least one hour, or until almost completely solid.
  3. Mix Dry Ingredients: Line two large baking sheets with parchment paper. In a bowl, whisk together the flour, baking soda, and salt, then set aside.
  4. Cream Butter and Sugars: Using a handheld or stand mixer, beat the softened butter, white sugar, and brown sugar together until light and fluffy, about 1-2 minutes.
  5. Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla extract until fully combined.
  6. Combine Dry Ingredients with Wet: Gradually add the flour mixture to the wet ingredients and mix until just combined, being careful not to overmix.
  7. Fold in Strawberries: Gently fold in the diced strawberries to avoid squishing them and bleeding the color into the dough.
  8. Form Cookie Dough Balls: Scoop 12 heaping tablespoons of dough onto each baking sheet, making large dough balls approximately 2 tablespoons in size. Press the back of a teaspoon into the top of half the balls to create an indent for the filling.
  9. Assemble Cookies: Remove the cream cheese from the freezer and place one block into each indented dough ball. Cover with a second dough ball and pinch the edges to seal the cream cheese inside, forming tall dough balls. Wipe hands as needed to manage sticky dough.
  10. Chill Dough Balls: Refrigerate the prepared cookie dough balls. Repeat the assembly with the second baking sheet if necessary. Preheat the oven to 350°F (175°C) during this time.
  11. Bake Cookies: Bake the cookies one sheet at a time for 13-17 minutes, or until the edges are slightly golden and the tops are set.
  12. Cool: Let the cookies rest on the baking sheet for 10-15 minutes after baking, then transfer to a cooling rack to cool completely before serving.

Notes

  • To make smaller cookies, reduce dough scoop size and adjust baking time accordingly.
  • Use fresh strawberries that are diced small to avoid large chunks that can break the dough texture.
  • If using vegan cream cheese, ensure it is firm enough to blend well with the powdered sugar and freeze properly.
  • Dough may become sticky and crumbly due to the moisture in strawberries; refrigerate to firm up before baking.
  • All-purpose flour is recommended for best texture, but gluten-free flour blends can be experimented with for gluten-free versions.

Find it online: https://dishcooks.com/strawberry-cheesecake-cookies-recipe/