Strawberry Cheesecake Cookies
Strawberry cheesecake cookies are a delightful fusion of two beloved desserts. These heavenly treats feature a soft and chewy cookie base infused with the luscious flavors of cream cheese and fresh strawberries, while the addition of freeze-dried strawberries adds a delightful burst of fruity goodness in every bite. Indulge in the perfect combination of tangy cheesecake and sweet strawberries with these delectable cookies.
Ingredients
Cream Cheese Filling
- 6 ounces full-fat cream cheese softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Strawberry Cookie Dough
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3¼ cups all-purpose flour
- ¾ cup fresh strawberries diced
- ½ cup freeze-dried strawberries
Instructions
- Line a small baking tray or plate with parchment paper.
- In a medium bowl, using an electric hand mixer or a stand mixer, combine the cream cheese, powdered sugar, and vanilla to make the cream cheese filling. Mix until well combined and smooth.
- Using a ½ tablespoon, place 10-12 dollops of the cream cheese mixture on the prepared tray or plate. Freeze until firm.
- Line two cookie sheets with parchment paper and set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla and beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Add the freeze-dried strawberries and mix until just combined.
- Gently fold in the fresh strawberries.
- Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them apart to allow for spreading. Each ball of dough should be large enough to fit a ball of cream cheese inside - I recommend around 3-4 ounces of dough per cookie.
- Using the back of a measuring spoon, make an indent in each ball of cookie dough. Place a ball of frozen cream cheese in the indent and then form the dough around the cream cheese, ensuring that it is fully sealed.
- Freeze the filled cookie dough balls until solid (at least 2 hours).
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius).
- Bake the cookies in the preheated oven for 17-20 minutes, or until they turn golden brown around the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 515kcalCarbohydrates: 67gProtein: 7gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 103mgSodium: 228mgPotassium: 268mgFiber: 3gSugar: 30gVitamin A: 851IUVitamin C: 151mgCalcium: 66mgIron: 5mg
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
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