Strawberry Cheesecake Cookies
Strawberry Cheesecake Cookies are soft and pillowy with fresh strawberry flavor and an irresistible cream cheese filling. They're so pretty and even more delicious!
Servings: 12 servings
Calories: 380kcal
Equipment
- Large plate
- Small mixing bowl
- Large mixing bowl
- Electric hand mixer (or stand mixer with a paddle attachment)
- Rubber spatula
- Measuring spoons or measuring cups
- Parchment paper
Ingredients
- 6 ounces cream cheese softened
- ¼ cup powdered sugar
- 1 cup butter
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 ¾ cups flour
- ¼ teaspoon salt
- ½ cup diced fresh strawberries
Instructions
- Line a plate with a piece of parchment paper.
- In a small bowl, mix the cream cheese and powdered sugar together until smooth.6 ounces cream cheese, ¼ cup powdered sugar
- Scoop 12 heaping tablespoons of the cream cheese mix onto the parchment lined plate. Place the plate in the freezer for at least one hour to freeze the cream cheese.
- While the cream cheese is freezing, make the cookie dough.
- Line two baking trays with parchment paper.
- Beat the butter, brown sugar and white sugar together until light and fluffy. Be sure to scrape down the sides of the bowl to evenly blend the butter.1 cup butter, ½ cup brown sugar, ½ cup granulated sugar
- Add the egg, egg yolk and vanilla extract to the bowl and blend again.1 egg, 1 egg yolk, 2 teaspoons vanilla extract
- Add the baking soda, flour and salt to the bowl and mix until the dough just comes together. Do not over mix! The dough will be soft but drier than other cookie doughs but it should not be crumbly.1 teaspoon baking soda, 2 ¾ cups flour, ¼ teaspoon salt
- Use a rubber spatula to gently fold in the fresh strawberries, stirring just once or twice so they do not get squished.½ cup diced fresh strawberries
- Scoop 12 heaping tablespoons of the cookie dough onto one of the cookie sheets. Use the back of a teaspoon to press an indent into the center of each dough ball.
- Place one frozen cream cheese filling in the center of each cookie dough.
- Scoop another tablespoon of cookie dough and press it on top of each cream cheese filling. Press the top and bottom cookie dough together, enclosing the cream cheese completely. You should have tall balls of cookie dough (they will be big!).
- Place the trays of cookie dough in the fridge while you preheat your oven to 350ºF.
- Once the oven is hot, put the refrigerated dough directly into the oven and bake the cookies for 14-16 minutes. The tops of the cookies should look set and no longer wet. The edges of the cookies will be golden brown.
- Let the cookies cool on the tray for 15 minutes then move them to a cooling rack to continue to chill. Enjoy!
Notes
- Frozen strawberries can work in a pinch but fresh is definitely best. The frozen berries contain more water and tend to make the dough very stick as they defrost. Use fresh berries when possible or try freeze dried strawberries.
- Make sure the cheesecake filling is completely sealed by the cookie dough. If not, it will run out of the cookie as they bake.
Nutrition
Serving: 1serving | Calories: 380kcal | Carbohydrates: 43g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 315mg | Potassium: 83mg | Fiber: 1g | Sugar: 21g | Vitamin A: 705IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg