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Strawberry Cheesecake Cookies Recipe

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4 from 9 reviews

Delight in these Strawberry Cheesecake Cookies, a perfect combination of creamy cheesecake filling wrapped inside a soft, buttery cookie studded with fresh strawberries and white chocolate chips. These treats offer a unique twist on classic cookies with a luscious cheesecake center, making them ideal for dessert or special occasions.

Ingredients

Cheesecake Filling

  • 8 ounces cream cheese (cubed)
  • ½ cup powdered sugar

Cookie Dough

  • 1 cup butter (room temperature)
  • 1 cup light brown sugar
  • ¼ cup granulated sugar
  • 1 egg (plus 1 egg yolk)
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 ½ cups all-purpose flour
  • 1 cup white chocolate chips
  • 1 cup fresh strawberries (chopped and dried on paper towel to remove moisture)
  • ½ cup graham cracker crumbs

Instructions

  1. Prepare Cheesecake Filling: In a mixing bowl, combine the cubed cream cheese and powdered sugar. Mix on medium speed for 1-2 minutes until smooth. Transfer the mixture to a smaller bowl and chill in the refrigerator while you prepare the cookie dough.
  2. Cream Butter and Sugars: Using the same mixing bowl, cream together the room temperature butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2 minutes. Then, add the egg, egg yolk, and vanilla extract and mix until fully combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, all-purpose flour, and sea salt. Add about one-third of this dry mixture to the wet ingredients along with the graham cracker crumbs. Mix on low speed until just combined.
  4. Add Remaining Dry Ingredients and Mix-ins: Gradually add the rest of the flour mixture to the bowl, mixing gently until just combined. Fold in the white chocolate chips and chopped, dried strawberries to evenly distribute them throughout the dough.
  5. Scoop Dough: Using a medium cookie scoop, portion the cookie dough onto a prepared baking sheet, placing the scoops about 2 inches apart.
  6. Flatten Dough: Gently press each dough scoop into a flat circle to prepare for filling.
  7. Add Cheesecake Filling: Take about 1 ½ teaspoons of the chilled cheesecake mixture and place it in the center of each flattened dough circle.
  8. Seal Cookies: Carefully fold the edges of the dough over the cheesecake filling to enclose it. The cream cheese may not be fully covered, and the process can be slightly messy. Shape each filled cookie gently into a ball by rolling between your palms.
  9. Chill Cookies: Cover the baking sheet with plastic wrap and refrigerate the cookie balls for at least 30 minutes, up to 1 hour, until firm.
  10. Preheat Oven: About 10-15 minutes before baking, preheat your oven to 375°F (190°C).
  11. Bake Cookies: Remove the chilled cookie balls from the refrigerator and bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the tops are just set.
  12. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely.

Notes

  • Ensure strawberries are well dried on paper towels before folding into the dough to prevent sogginess.
  • Do not overmix the dough once the flour is added to keep cookies tender.
  • Chilling the cookie dough balls is crucial for preventing spreading during baking and ensuring a firm cheesecake center.
  • You can substitute white chocolate chips with regular or dark chocolate chips for variation.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://cookedbygrace.com/strawberry-cheesecake-cookies-recipe/