Strawberry Cheesecake Cookies
Soft, buttery cookies wrapped around a gooey, tangy cream cheese center, packed with fresh strawberries in every bite.
Ingredients
Cheesecake Filling
- 3/4 cup cream cheese (170 g) Regular or vegan. Must be softened to room temperature.
- 1/3 cup powdered sugar (40 g) Reduce to 1/4 cup if using vegan cream cheese.
Cookie Dough
- 1 cup butter (210 g) Regular or vegan. Softened.
- 3/4 cup white sugar (150 g)
- 1/4 cup brown sugar (50 g)
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 2 3/4 cups all-purpose flour (343 g) Measure carefully or weigh.
- 1/2 cup fresh strawberries to 2/3 cup. Diced small and gently patted dry.
Instructions
- In a small mixing bowl, blend the softened cream cheese and powdered sugar until completely smooth with no lumps.
- Scoop twelve heaping teaspoons of the cream cheese mixture onto a parchment-lined tray, spacing them out. Freeze for at least one hour until almost solid.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl or stand mixer, beat the softened butter, white sugar, and brown sugar on medium speed for about two minutes until pale, light, and fluffy.
- Add the whole egg, egg yolk, and vanilla extract. Mix until smooth and fully combined.
- Slowly add the dry flour mixture on low speed. Stop mixing the moment you see no more dry streaks to avoid tough cookies.
- Using a rubber spatula, gently fold the diced, dried strawberries into the dough just until evenly spread. Do not use an electric mixer for this step.
- Scoop twelve heaping tablespoons of dough onto two parchment-lined baking sheets. Use the back of a spoon to press a small indent into the center of each dough ball.
- Place one frozen cream cheese dollop into each indent. Top with another heaping tablespoon of dough. Gently pinch the top and bottom pieces together to completely seal the filling inside.
- Slide the baking sheets into the refrigerator to chill while you preheat the oven to 350 degrees F (175 degrees C).
- Bake one sheet at a time on the middle rack for 13 to 17 minutes, until the edges turn a light golden brown. The tops should look set but still very soft.
- Leave the cookies on the hot baking sheet for 10 to 15 minutes to finish baking, then transfer to a wire rack to cool completely.
Notes
Storage: Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to one month.
Pro Tip: If the dough gets too sticky to handle while assembling, refrigerate it for 15 minutes. Cold dough is much easier to shape and seal.