Strawberry Cheesecake Cookies (Printer-friendly)
Soft cookies with creamy cheesecake center and sweet strawberry bits
# What You'll Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup freeze-dried strawberries, crushed
→ Cheesecake Filling
10 - 4 oz cream cheese, softened
11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon vanilla extract
→ Optional Topping
13 - 2 tablespoons freeze-dried strawberries, crushed
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until well combined.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to the butter mixture. Beat until thoroughly incorporated.
05 - Gradually mix in the dry ingredients, scraping down the bowl as necessary to ensure even distribution.
06 - Fold in crushed freeze-dried strawberries until evenly distributed throughout the dough.
07 - In a small bowl, combine cream cheese, sugar, and vanilla extract. Mix until completely smooth and creamy.
08 - Scoop 1 tablespoon of cookie dough and flatten slightly in your palm. Place 1 teaspoon of cheesecake filling in the center. Cover with a second tablespoon of dough and seal edges tightly to enclose the filling. Roll into a ball and place on the prepared baking sheet. Repeat with remaining dough and filling.
09 - Bake for 11-13 minutes, or until edges are lightly golden.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11 - Sprinkle with extra crushed freeze-dried strawberries immediately after cooling, if desired.
# Expert Advice:
01 -
- They're secretly impressive without requiring any fancy techniques
- The freeze-dried strawberries pack intense flavor without making the dough soggy
- That cheesecake center makes every bite feel like a special occasion
02 -
- Seal the dough edges really well or the cheesecake filling will leak during baking
- Don't overbake—these continue cooking on the hot pan and should stay soft in the center
- The cream cheese filling needs to be completely softened or you'll end up with lumps
03 -
- Chill the assembled dough balls for 15 minutes before baking to help them hold their shape
- Use a small cookie scoop for consistent sizing and even baking