Description
These Strawberry Cheesecake Cookies are a delightful twist on classic cookies, featuring a creamy sweetened cream cheese filling and bursts of freeze-dried strawberry flavor. Soft and slightly golden on the outside with a luscious cheesecake center, they make a perfect dessert or treat.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Flavorings and Mix-ins
- ½ cup freeze-dried strawberries, crushed
- ¾ cup white chocolate chips
Cream Cheese Filling
- 4 ounces cream cheese, cold and cut into ½-inch cubes
- 2 tablespoons powdered sugar
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy, which usually takes a few minutes with an electric mixer.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until fully combined and smooth.
- Combine Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until incorporated to avoid overworking the dough.
- Fold in Strawberries and White Chocolate: Gently fold the crushed freeze-dried strawberries and white chocolate chips into the dough, ensuring an even distribution without breaking up the cookies.
- Prepare Cream Cheese Filling: In a small bowl, mix the cold cream cheese cubes with powdered sugar until smooth and creamy. Cold cream cheese helps maintain shape during baking.
- Assemble Cookies: Scoop about one tablespoon of cookie dough and flatten it in your palm. Place a small dollop of the sweetened cream cheese in the center, then top with another tablespoon of dough. Seal the edges completely and roll into a smooth ball.
- Arrange and Bake: Place each cookie on the prepared baking sheets about 2 inches apart to allow spreading. Bake for 12–14 minutes or until the edges are set and the tops just begin to turn golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Use cold cream cheese to make handling and filling easier and to prevent excessive spreading during baking.
- Freeze-dried strawberries are recommended for best flavor and texture; avoid using fresh or frozen strawberries to maintain cookie structure.
