Strawberry Cheesecake Cookies
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Strawberry Cheesecake Cookies
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These Strawberry Cheesecake Cookies are bursting with fresh strawberry flavor. The sweet and luscious cream cheese filling perfectly balances the other flavors.
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Ingredients
For the Cheesecake Filling:
- 8 ounces cream cheese cubed
- ½ cup powdered sugar
For the Cookie Base:
- 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 (dried on paper towel to remove moisture)
- ½ cup Graham cracker crumbs
Instructions
- In a mixing bowl, combine the cream cheese and powdered sugar for the cheesecake filling. Mix on medium speed for 1-2 minutes until smooth. Transfer the cheesecake mixture into a smaller bowl and place it in the refrigerator while preparing the cookie dough.
- In the same mixing bowl, cream together the butter, brown sugar, and granulated sugar for the cookie base until light and fluffy, about 2 minutes. Add the egg, egg yolk, and vanilla extract to the butter mixture. Mix until well combined.
- Whisk together the baking soda, flour and sea salt. Add about ⅓ of the mixture to the bowl along with the graham crumbs. Mix on low speed until combined.
- Gradually add the rest of the flour to the mixture, mixing until just combined. Gently fold in the white chocolate chunks and chopped strawberries (dried on paper towel to remove moisture) until evenly distributed throughout the cookie dough.
- Using a medium cookie scoop, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough ball into a flat circle.
- Scoop about 1 ½ teaspoons of the chilled cheesecake mixture and place it in the center of each flattened dough circle.
- Carefully fold the edges of the dough over the cheesecake mixture, sealing it inside. This will get a bit messy and the cream cheese does not have to be fully covered by the cookie dough. Gently shape into balls by rolling between palms.
- Cover the baking sheet with plastic wrap and transfer it to the refrigerator. Chill the cookie balls for at least 30 minutes, or up to 1 hour, until they are firm.
- Preheat the oven to 375°F (190°C) during the last 10-15 minutes of chilling time.
- Once chilled, remove the baking sheet from the refrigerator and bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the tops are just set.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Dry strawberries thoroughly: Be sure to pat the strawberries with paper towels to ensure they are as dry as possible before you fold them into the cookie dough.
- Don’t skip chilling the cream cheese: Refrigerating the filling for the cream cheese cookies allows it to slightly firm up, making it easier to add to the middle of the cookies.
Nutrition Information
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Calories
254kcal
(13%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
38mg
(13%)
Sodium
257mg
(11%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
376IU
(8%)
Vitamin C
4mg
(4%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 257mg | 11% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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