Strawberry Cheesecake Cookies
User Reviews
4.8
Strawberry Cheesecake Cookies
Description
This recipe starts with a cream cheese filling made by beating softened cream cheese with powdered sugar until creamy, portioned into small balls and frozen before assembly. Cookie dough mixes cold butter with sugars, eggs, flour, baking soda, vanilla, and salt to create a thick dough that can hold the filling securely. Finely diced strawberries are folded in and the dough is chilled before shaping.
Each cookie is formed by pressing a dough ball with a cream cheese ball inside onto parchment, then baked at 350°F until just set in the middle, resulting in a soft, slightly gooey center around the creamy filling. The strawberries contribute subtle fruity notes and moisture, complementing the tangy, rich cream cheese and buttery cookie.
These large cookies are best stored refrigerated due to the cream cheese filling and maintain softness for several days. Using cold butter and chilling the dough helps control spread and maintain the cookie’s structure during baking.
A key tip is to use softened cream cheese for the filling to achieve smoothness, and to note that the dough’s thickness is intentional for supporting the filling without leakage.
Ingredients
Cream Cheese Filling
- 8 ounces cream cheese softened
- ½ cup powdered sugar
Cookies
- 1 cup butter cold
- ½ cup granulated sugar
- 1 cup brown sugar tightly packed
- 2 egg
- 3 ⅔ cups all-purpose flour or all purpose flour, gluten free 1 to 1
- 1 tsp baking soda
- 1 tsp vanilla extract
- ⅓ cup strawberries finely diced
- pinch salt optional, sea salt
Instructions
- First, make the cream cheese filling. In a stand mixer, beat softened cream cheese and powdered sugar until creamy.
- Scoop out 1 teaspoon sized balls of cream cheese mixture. Place on parchment lined baking pan. Repeat for all cream cheese mixture. Place pan in freezer while making the cookie dough.
- To make the cookie dough, add cold butter, granulated sugar and brown sugar to a clean stand mixer. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in eggs. Stir until combined.
- Add in remaining ingredients except strawberries. Stir until a thick cookie dough is formed.
- Carefully fold in diced strawberries. Place bowl of cookie dough in the fridge for 30 minutes to firm up.
- After 30 minutes, remove dough from fridge. Remove cream cheese balls from freezer. Preheat oven to 350 degrees Fahrenheit and line baking pan with parchment paper.
- Use spoon to scoop large balls of cookie dough. Place on lined baking pan. Use thumb or back of spoon to press an indent in the center of cookie dough. Place a ball of cream cheese mixture into indent.
- Form the dough into a ball around the cream cheese. Be sure it is completely sealed inside.
- Continue for all cookie dough and cream cheese balls. Space at least 3 inches apart on baking pan.
- Bake for 11 to 12 minutes or until cookies are just set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a wire rack to finish cooling.
Notes
- Use softened cream cheese for a smooth filling and beat until no lumps remain.
- Keep the butter cold to prevent the cookies from spreading too much during baking.
- Store finished cookies refrigerated for up to 4 days because of the cream cheese filling.
- The cookie dough is thick intentionally to securely hold the cream cheese centers.
- Bake cookies until just barely set in the middle for a soft texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 242mg | 10% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 613IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
