Strawberry Cheesecake Cookies (Print)
Soft cookies with sweet strawberry bits and creamy cheesecake filling. An easy dessert ready in 32 minutes that yields 20 delightful treats.
# What You’ll Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup freeze-dried strawberries, crushed
→ Cheesecake Filling
10 - 4 oz cream cheese, softened
11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon vanilla extract
→ Optional Topping
13 - 2 tablespoons freeze-dried strawberries, crushed
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Add egg and vanilla extract. Beat until well combined.
05 - Gradually mix in the dry ingredients, scraping down the bowl as necessary.
06 - Fold in crushed freeze-dried strawberries until evenly distributed.
07 - In a small bowl, combine cream cheese, sugar, and vanilla. Mix until smooth and creamy.
08 - Scoop 1 tablespoon of cookie dough, flatten slightly in your hand, and place 1 teaspoon of cheesecake filling in the center. Cover with a second tablespoon of dough, sealing the edges to enclose the filling. Roll into a ball and place on the baking sheet. Repeat with remaining dough and filling.
09 - Bake for 11-13 minutes, until edges are lightly golden.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with extra crushed freeze-dried strawberries, if desired.
# Expert Tips:
01 -
- The surprise cheesecake center makes people genuinely happy when they bite in
- Free-dried strawberries give intense flavor without making the dough soggy
- These cookies look impressive but are surprisingly simple to put together
02 -
- Chilling the dough for 30 minutes helps prevent the cheesecake center from leaking during baking
- Really seal those edges well or the filling might escape and create a mess on your baking sheet
03 -
- Use a small cookie scoop to portion both the dough and filling for consistent sized cookies
- If the dough feels too sticky to work with, refrigerate it for 15 minutes before assembling