Description
Strawberry Cheesecake Cookies are soft, buttery cookies filled with juicy strawberries and a creamy cheesecake center. Each bite is a perfect mix of fruity sweetness and tangy richness—like a cookie and cheesecake in one!
Ingredients
- Cookie Dough:
- 1 cup (210 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2¾ cups (343 g) all-purpose flour
- ½ to ⅔ cup fresh strawberries, finely diced
- Cheesecake Filling:
- ¾ cup (170 g) cream cheese, softened
- ¼ cup (30 g) powdered sugar
Instructions
- Beat cream cheese and powdered sugar until smooth. Portion into small teaspoons on a tray and freeze for at least 1 hour.
- Whisk flour, baking soda, and salt in a bowl. Set aside.
- Cream butter and sugars until light and fluffy. Mix in egg, yolk, and vanilla until smooth.
- Gradually mix in dry ingredients until just combined. Fold in diced strawberries gently.
- Scoop 2 tablespoons of dough per cookie. Press an indent into half the scoops and insert frozen cheesecake filling. Top with remaining dough and seal edges.
- Chill dough balls for 20–30 minutes.
- Bake at 350°F (175°C) for 13–17 minutes until edges are golden and centers are set.
- Cool on baking sheet for 10 minutes, then transfer to a wire rack.
Notes
- Use fresh strawberries for best texture and moisture balance.
- Chill dough before baking to prevent spreading.
- Add white chocolate chips or strawberry extract for extra flavor.
- Freeze unbaked dough balls and bake straight from frozen.
- Store baked cookies in the fridge due to cream cheese filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 18g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
