Description
These Strawberry Cheesecake Cookies are soft, buttery cookies with a creamy cheesecake filling and bursts of sweet strawberry flavor. Perfect for parties, holidays, or when you want a unique and delicious treat.
Ingredients
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For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup freeze-dried strawberries, crushed into small pieces
- 1/4 cup white chocolate chips (optional)
Instructions
1. Prepare the Cheesecake Filling:
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop out teaspoon-sized portions of the filling onto a parchment-lined baking sheet. Freeze for at least 30 minutes, or until firm.
2. Make the Cookie Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Gently fold in the crushed freeze-dried strawberries and white chocolate chips, if using.
3. Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1 1/2 tablespoons of cookie dough and flatten it into a disc.
- Place a frozen cheesecake filling portion in the center and cover it with more cookie dough, sealing the edges to enclose the filling completely.
- Repeat with the remaining dough and filling, spacing cookies about 2 inches apart on the baking sheet.
4. Bake the Cookies:
- Bake for 12-14 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked but will set as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Freeze the Filling: Freezing the cheesecake filling is crucial to make assembly easier and prevent the filling from oozing during baking.
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.
- Strawberry Swaps: If you don’t have freeze-dried strawberries, use strawberry jam swirled into the dough or add chopped fresh strawberries (pat dry to avoid excess moisture).