Description
Strawberry Cheesecake Cookies are the perfect combination of two beloved desserts: rich, creamy cheesecake and soft, chewy cookies. These irresistible cookies feature a buttery strawberry-flavored dough wrapped around a luscious cream cheese filling, creating a bakery-style treat that is bursting with flavor in every bite.
Ingredients
🍓 For the Strawberry Cookie Dough:
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 package (3 oz) strawberry gelatin mix
- ½ cup freeze-dried strawberries, crushed
🍰 For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
🍓 Optional Toppings:
- Crushed freeze-dried strawberries
- White chocolate drizzle
- Powdered sugar dusting
- Strawberry glaze
Instructions
In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until completely smooth and creamy.
Using a small cookie scoop or teaspoon, drop small portions of the filling onto a parchment-lined tray. Freeze for at least 30–45 minutes or until firm.
Freezing the filling makes it much easier to stuff inside the cookie dough later.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
Add egg, egg yolk, vanilla extract, and strawberry gelatin mix. Beat until fully incorporated.
Gradually add the dry ingredients and mix until a soft dough forms.
Fold in crushed freeze-dried strawberries.
Cover and chill the dough for 30 minutes.
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
Scoop approximately 2 tablespoons of dough and flatten slightly in your hand.
Place one frozen cheesecake filling portion in the center.
Cover with another small piece of dough and carefully seal all edges.
Roll gently into a smooth ball.
Repeat until all cookies are assembled.
Arrange cookie dough balls on prepared baking sheets, leaving enough space between each cookie.
Bake for 12–15 minutes or until the edges are lightly golden while the centers remain soft.
Do not overbake, as this can dry out the cookies.
The centers may appear slightly underdone but will continue to set as they cool.
Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Once cooled, drizzle with melted white chocolate or sprinkle with crushed freeze-dried strawberries for an extra bakery-style finish.
Notes
- Freeze the cheesecake filling thoroughly before stuffing.
- Chill the dough to prevent excessive spreading.
- Seal dough completely around the filling.
- Use room-temperature cream cheese for a smooth center.
- Avoid overbaking for maximum softness.
- Cookies continue baking slightly after removal from the oven.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 285
- Sugar: 22g
- Sodium: 180mg
- Carbohydrates: 35g
- Protein: 4g