Description
These strawberry cheesecake cookies combine the creamy richness of cheesecake with the soft, chewy texture of homemade cookies. With fresh strawberries and a luscious cream cheese filling, they are a delightful treat for any occasion!
Ingredients
Scale
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- For the Cookie Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, finely chopped
- 1/2 cup graham cracker crumbs (optional)
Instructions
- Prepare the Cream Cheese Filling:
- In a mixing bowl, beat cream cheese and powdered sugar until smooth.
- Scoop small teaspoon-sized portions onto a lined baking sheet and freeze for 30 minutes.
- Prepare the Cookie Dough:
- In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla extract, then mix until combined.
- In a separate bowl, whisk together flour, baking powder, salt, and graham cracker crumbs.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in chopped strawberries.
- Assemble the Cookies:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop 1 tablespoon of cookie dough, flatten slightly, and place a frozen cream cheese filling in the center.
- Top with another tablespoon of dough, completely encasing the filling, then gently roll into a ball.
- Place cookies on the baking sheet, spacing them 2 inches apart.
- Bake the Cookies:
- Bake for 10-12 minutes, until edges are golden and centers remain soft.
- Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Cool and Serve:
- Enjoy slightly warm for a gooey center or chilled for a firmer cheesecake texture.
- Optionally, dust with powdered sugar or drizzle with white chocolate.
Notes
Storage: Refrigerate cookies in an airtight container for up to 4 days.
Freezing: Freeze unbaked cookie dough balls for up to 3 months; bake directly from frozen, adding 2-3 extra minutes.
Variations: Add lemon zest for extra brightness or dip cooled cookies in melted chocolate for a richer flavor.
- Prep Time: 25 minutes
- Chill Time: 30 minutes
- Cook Time: 10-12 minutes
Nutrition
- Serving Size: Per Serving
- Calories: 210
- Fat: 11g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 3g