Strawberry Cheesecake Cookies
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Strawberry Cheesecake Cookies
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These Strawberry Cheesecake Cookies are soft, chewy strawberry cake mix cookies filled with creamy cheesecake. Quick and easy with only 5-ingredients!
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Ingredients
- 1 15 ounces Strawberry Cake Mix
- ¼ cup all-purpose flour
- ½ cup butter - melted
- 2 eggs
- ½ cup powdered sugar
Filling
- 6 ounces cream cheese softened, cold and cubed
- ½ cup powdered sugar
Instructions
- Preheat oven to 350℉, adjust rack to middle of the oven. Line two large baking sheets with parchment paper.
- In a medium bowl, using a hand mixer, mix the cold cream cheese cubes with the powdered sugar on medium-low until combined. Optional, if you have vanilla extract you can add 1 teaspoon. Refrigerate until ready to use, it needs to be cold when you stuff the cookies.
- Mix the cake mix, flour, eggs, and butter in a large bowl on medium-low until just combined. Refrigerate for 5-10 minutes.
- Use a 2 tablespoon cookie scoop to portion the dough. Flatten each dough ball into a disc about the size of the palm of your hand. Place it on the parchment paper and put 2 teaspoons of cream cheese filling in the center. Bring the dough up around the filling, and roll it briefly in your hand to seal it together. Roll dough ball in powdered sugar to generously coat.
- Arrange 2” apart on the baking sheets to allow cookies to spread. Bake for 9-11 minutes, or until cookies appear crackled and dry on the top, and just starting to brown on the bottom. Cool on baking sheet for 5 minutes, transfer to cooling rack. If not serving them all same day, store them in a large plastic bag in the refrigerator, squeezing all air out before sealing.
Notes
- This recipe doubles well. You won’t use all of the cream cheese mixtures for a single batch, so if doubling the recipe just use 8 ounces cream cheese and ¾ cup powdered sugar.
- Chilling the dough before rolling out is not mandatory, but it will make forming the cookies easier. The melted butter will chill and help firm up the dough.
- Do not skip chilling the filling, this makes it much easier to portion out and ensures that the cookie cooks evenly.
- Use a 1 teaspoon measuring spoon for the filling, and a butter knife to help release it from the measuring spoon.
- Salted or unsalted butter will both work well!
- If you don’t have butter you can use ½ cup of neutral cooking oil, I prefer canola.
- You do not need to roll the cookies in powdered sugar, but it makes them so cute and gives a wonderful crispy texture on the outside.
- Try other cake flavors such as chocolate, red velvet, or funfetti!
Nutrition Information
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Serving
24
Calories
167kcal
(8%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
31mg
(10%)
Sodium
185mg
(8%)
Potassium
17mg
(0%)
Fiber
0.03g
(0%)
Sugar
14g
(28%)
Vitamin A
233IU
(5%)
Calcium
45mg
(5%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 24 | |
| Calories | 167kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 185mg | 8% |
| Potassium | 17mg | 0% |
| Fiber | 0.03g | 0% |
| Sugar | 14g | 28% |
| Vitamin A | 233IU | 5% |
| Calcium | 45mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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