Creamy Strawberry Cheesecake Cookies You'll Crave Again and Again
Indulge in these Creamy Strawberry Cheesecake Cookies featuring a rich cheesecake filling with fresh strawberries, perfect for summer gatherings.
Equipment
- - Mixing bowls
- - Baking sheet
- - Electric mixer
- - Parchment paper
- refrigerator
- - Oven
Ingredients
Cheesecake Filling
- 8 oz Cream Cheese Use full-fat for a rich and creamy filling.
- 1 cup Powdered Sugar Sift it before adding to ensure a smooth texture.
- 1 tsp Vanilla Extract A splash enhances the overall flavor beautifully.
Cookie Dough
- 1 cup Unsalted Butter Make sure it’s at room temperature for easy mixing.
- 1 cup Granulated Sugar Sweetens and contributes to that delightful chewy texture.
- 1/2 cup Light Brown Sugar Adds moisture and a hint of caramel flavor.
- 2 cups All-Purpose Flour The essential ingredient that gives the cookies their structure.
- 1 tsp Baking Soda The leavening agent that helps these cookies rise perfectly.
- 1/2 tsp Salt Balances the sweetness and enhances all the flavors.
- 1 large Egg Provides moisture and helps to structure the cookie.
- 1 large Egg Yolk Adds extra richness and keeps the cookies moist.
- 1 tsp Strawberry Extract Optional, but can intensify the strawberry flavor in the cookies.
Add-Ins
- 1 cup White Chocolate Chips Adds sweetness and creaminess; feel free to replace with dark chocolate for a twist.
- 1/2 cup Freeze-Dried Strawberries Intensifies strawberry flavor without extra moisture.
- 1 tbsp Pink Food Coloring An optional touch for more vibrant cookies!
Instructions
Directions
- Prepare Cheesecake Filling: Beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoonfuls onto a lined baking sheet and freeze for 30 minutes for a perfectly creamy center.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt. This step is crucial for an even texture—set aside once combined.
- Cream Wet Ingredients: In another bowl, beat the room-temperature butter, granulated sugar, and light brown sugar until fluffy and pale. Incorporate the egg, egg yolk, and your choice of extracts, mixing until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just mixed. Then, gently fold in the white chocolate chips and freeze-dried strawberries for that burst of flavor and texture.
- Assemble Cookies: Scoop portions of the dough and flatten them slightly. Place a frozen cheesecake filling in the center and fold the dough around it to seal. Chill the formed cookies for at least 1 hour to help them hold their shape while baking.
- Bake: Preheat your oven to 375°F (190°C). Arrange the cookies on a baking sheet and bake for 10-12 minutes, or until golden around the edges. Keep an eye out to prevent overbaking!
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Optional: Drizzle with a little melted white chocolate for extra sweetness and decoration.
Notes
Ensure all ingredients are at room temperature for best results. Be cautious with fresh strawberries as they can add moisture to the dough.