Description

These Strawberry Cheesecake Cookies are soft, chewy, and bursting with the sweet flavor of strawberries paired with a creamy cheesecake filling. Perfect for a quick dessert or special occasions, they’re sure to impress with their delightful texture and taste.

Ingredients

Units Scale

Cookie Dough:

2 1/4 cups (280g) all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar, packed
1 large egg
1 tsp vanilla extract
1/2 cup (60g) freeze-dried strawberries, crushed into powder
3/4 cup (90g) diced fresh strawberries

Cheesecake Filling:

8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1/2 tsp vanilla extract

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Instructions

Prepare the Cheesecake Filling:
- In a medium bowl, mix the cream cheese, sugar, and vanilla extract until smooth.
- Scoop small teaspoon-sized balls onto a parchment-lined baking sheet and freeze for at least 30 minutes.
Make the Cookie Dough:
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in freeze-dried strawberry powder and fresh strawberries gently.
Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1 ½ tablespoons of dough, flatten slightly, and place a frozen cheesecake filling ball in the center.
- Wrap the dough around the filling, ensuring it’s sealed completely.
- Place the cookie balls on the baking sheet, spacing them about 2 inches apart.
Bake:
- Bake for 12–14 minutes, or until the edges are slightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For extra strawberry flavor, drizzle melted white chocolate mixed with strawberry powder on top after baking.
Store cookies in an airtight container in the refrigerator for up to 5 days.