Strawberry Cheesecake Cookies
The ultimate comfort food, Strawberry Cheesecake Cookies combine the sweetness of strawberries with a creamy cheesecake filling. These easy cookies are a perfect treat for any occasion, making them an irresistible choice for your next dessert craving!
Equipment
- Wooden Spoon
- Oven
- Baking Sheet
Ingredients
- 8 ounces Cream Cheese chilled
- ½ cup Powdered Sugar
- ¼ teaspoon Vanilla
- 1 cup Unsalted Butter room temperature
- ¾ cup Brown Sugar packed
- 1 cup Granulated Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 3.5 cup Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 cup White Chocolate Chips
- 1 cup Freeze Dried Strawberries roughly crushed
Instructions
- Preheat your oven to 350° Fahrenheit and line two baking sheets with parchment paper. This step is crucial as it ensures your cookies bake evenly and don’t stick to the pan.
- In a medium bowl, combine the cream cheese, powdered sugar, and vanilla on medium speed until smooth. Make sure to scrape down the sides of the bowl to ensure everything is well combined. Once smooth, scoop teaspoon-sized dollops of this mixture onto a parchment-lined baking sheet and place them in the freezer while you prepare the cookie dough. This chilling helps the filling hold its shape during baking.
- Now, in a large mixing bowl, cream together the butter, brown sugar, and granulated sugar for about 3 to 4 minutes until the mixture is light and fluffy. The texture should be airy, which will help the cookies rise and have that beautiful chewy texture.
- Add the eggs and vanilla to the buttery mixture, beating until everything is well combined. You want this step to be just enough to incorporate the eggs without overmixing, which can toughen the cookies.
- Next, gently fold in the flour, baking soda, baking powder, and salt just until combined. It’s important not to overmix; you want a tender, soft dough that’s slightly sticky.
- Now stir in the white chocolate chips and freeze-dried strawberries by hand. This will ensure that the mix-ins are evenly distributed without overworking the dough.
- Using a larger cookie scoop (about 3 tablespoons), scoop the cookie dough onto the prepared baking sheets, leaving enough space between each scoop to allow for spreading.
- Flatten the cookie dough slightly before adding one dollop of the chilled cheesecake filling in the center. Encase the filling by forming the cookie dough up around it, pinching the edges to seal the filling inside. If needed, add a pinch of extra dough to fully seal it, ensuring no filling leaks out during baking.
- Once they’re formed, place the stuffed cookie balls on the baking sheets, leaving about 2 inches of space between them. Bake in your preheated oven for 12 to 14 minutes. You’ll know they’re done when the edges just start to brown slightly, but the centers should still look underbaked. The cookies will remain light in color and won’t brown significantly.
- Remove them from the oven and let them cool on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack. This cooling time helps them set and makes them easier to handle without falling apart.
Notes
- Storage: Store leftover cookies in an airtight container at room temperature for up to five days, or freeze for later enjoyment.
- Freezing: You can freeze the formed but unbaked cookie dough. Just scoop them onto a baking sheet, freeze until firm, and then transfer to a freezer-safe bag. Bake directly from frozen, adding a minute or two to the baking time.
- Pairing: Serve these cookies with a side of whipped cream or fresh strawberries for an extra special treat.
- Variations: Consider adding a drizzle of chocolate on top for a decadent touch.
- Occasion: These cookies are perfect for gatherings, parties, or simply as a delightful snack!