Description
Delightfully soft and tender Strawberry Cheesecake Cookies featuring a creamy strawberry-infused cream cheese center encased in sweet strawberry-flavored cookie dough. Perfect for dessert or an indulgent snack.
Ingredients
Units
Scale
Cream Cheese Filling
- 6 ounces cream cheese softened
- 1/3 cup powdered sugar
- 1/2 tsp strawberry extract
Strawberry Cookie Dough
- 3 cups all-purpose flour spooned and leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup (2 sticks) salted sweet cream butter softened
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp strawberry extract
- 1 large egg + 1 egg white room temperature
- 1 cup fresh strawberries capped, cored and finely chopped
- 1 tbsp all-purpose flour
Instructions
- Cream Cheese Filling Preparation: Using a small mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese for 30 seconds until smooth. Reduce the mixer speed to medium-low and beat in the powdered sugar and strawberry extract. Increase mixer speed to medium-high and beat for another 30 seconds until smooth.
- Freeze Cream Cheese Disks: Line a small baking sheet with parchment paper. Using a small cookie scoop (about 1½ teaspoons), scoop 24 dollops of the cream cheese mixture onto the sheet, spaced 2 inches apart. Gently press down each dollop to form round disks. Place the baking sheet in the freezer while preparing the cookie dough.
- Prepare Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.
- Cream Butter and Sugars: In a stand mixer or another medium bowl using a handheld mixer on medium-high, beat the softened butter for 1 to 1½ minutes until smooth. Add granulated sugar and light brown sugar, continue mixing for 1 minute until light and fluffy.
- Add Extracts and Eggs: Mix in the vanilla and strawberry extracts until just combined. Add the whole egg and egg white, one at a time, mixing well after each addition.
- Incorporate Dry Ingredients: Lower mixer speed to low and add the flour mixture 1 cup at a time, mixing just until incorporated after each addition.
- Coat and Fold in Strawberries: Toss the finely chopped strawberries in 1 tablespoon of flour to prevent sinking. Gently fold the coated strawberries into the cookie dough. Cover and chill the dough in the refrigerator for 30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
- Form Cookie Dough Balls: Using a large cookie scoop, create 24 dough balls. Place them on the baking sheets spaced 2 inches apart, 12 per sheet.
- Assemble Cookies with Cream Cheese Filling: Remove cream cheese disks from the freezer. Place one cream cheese disk in the center of each dough ball. Carefully press and shape the cookie dough around the cream cheese to fully encase it.
- Bake the Cookies: Bake in the preheated oven for 14 minutes or until the edges are golden brown.
- Cool Cookies: Allow cookies to rest on the baking sheets for 10-12 minutes before transferring them to a wire rack to cool completely.
Notes
- Coating strawberries in flour helps keep them evenly distributed in the cookie dough, preventing sinking.
- If you have a stand mixer, using the lowest speed to mix in the strawberries is easier and prevents overmixing.
- Use a spoon, small spatula, or butter knife to bring cookie dough up around the cream cheese disks for a neat seal.
- Make sure the cream cheese is softened for easier mixing and smooth texture in the filling.
- Chilling the cookie dough before baking helps prevent excessive spreading and maintains cookie shape.
- Allow cookies to cool properly to avoid breaking or collapsing of the cream cheese center.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
