Description
Delicious Strawberry Cheesecake Cookies feature a soft, buttery strawberry cookie dough encasing a smooth strawberry-flavored cream cheese filling. These delightful cookies combine the freshness of chopped strawberries with a rich cheesecake center for a uniquely indulgent treat perfect for any occasion.
Ingredients
Units
Scale
Cream Cheese Filling
- 6 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon strawberry extract
Strawberry Cookie Dough
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon 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 teaspoons pure vanilla extract
- 1/2 teaspoon strawberry extract
- 1 large egg + 1 egg white, room temperature
- 1 cup fresh strawberries, capped, cored and finely chopped
- 1 tablespoon all-purpose flour
Instructions
- Prepare Cream Cheese Filling: In a small mixing bowl, beat the softened cream cheese on medium-high speed for 30 seconds until smooth. Reduce mixer speed to medium-low and mix in powdered sugar and strawberry extract. Increase speed back to medium-high and beat for another 30 seconds until fully smooth.
- Freeze Cream Cheese Disks: Line a small baking sheet with parchment paper. Using a small cookie scoop (about 1½ teaspoons), portion 24 dollops of the cream cheese mixture onto the sheet spaced 2 inches apart. Gently press each dollop down to form round disks. Place the baking sheet in the freezer while preparing the dough.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
- Cream Butter and Sugars: Using a stand mixer or handheld mixer, beat softened butter on medium-high for 1 to 1½ minutes until smooth. Add granulated and brown sugars and mix for 1 minute until light and fluffy.
- Add Flavors and Eggs: Mix in vanilla and strawberry extracts just until combined. Add eggs, one at a time, beating well after each addition.
- Incorporate Dry Ingredients: Lower mixer speed to low. Add the flour mixture one cup at a time, mixing just until incorporated.
- Prepare Strawberries: Toss chopped strawberries with 1 tablespoon flour to prevent sinking. Fold strawberries gently into the cookie dough (or use the lowest mixer speed if using a stand mixer).
- Chill Dough: Cover the dough tightly and refrigerate for 30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Form Cookies: Using a large cookie scoop, make 24 dollops of dough spaced 2 inches apart on the prepared sheets (12 per sheet). Remove cream cheese disks from the freezer.
- Encapsulate Cream Cheese: Place one cream cheese disk in the center of each dough ball. Gently press down and shape dough around the cream cheese, encasing it fully. Use a spoon, small spatula, or knife to help move dough over the disks if needed.
- Bake: Bake cookies for 12-14 minutes until edges are golden brown.
- Cool: Allow cookies to rest on the baking sheet for 10-12 minutes before transferring to a wire rack to cool completely.
Notes
- Coating strawberries in flour prevents them from sinking to the bottom of the dough during baking.
- Use a stand mixer on the lowest speed to gently fold in strawberries more easily.
- Allow cookies to cool slightly on the baking sheet before moving to prevent breaking.
- Make sure cream cheese disks are well frozen before encasing to avoid melting into the dough too early.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
