Strawberry Cheesecake Cookies Recipe
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5.0
3 reviews
Excellent
Strawberry Cheesecake Cookies Recipe
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Raise your hand if you love cheesecake?! Who doesn’t love a soft and decadent cheesecake? These Strawberry Cheesecake Cookies will blow any cheesecake recipe you’ve ever tasted out of the water.
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Ingredients
- ½ cup salted butter slightly melted (1 stick)
- 4 ounces cream cheese room temperature (½ brick)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch optional, for thicker cookies
- 1¼ cups white chocolate chips divided
- 1¼ cups finely chopped dried strawberries divided
Instructions
- Preheat oven to 350°F. Line 3-4 baking sheets (depending on the size of your baking sheets) with parchment paper. Set aside.
- In a large bowl, using a hand mixer, beat the butter and cream cheese together until smooth, about 3 to 5 minutes.
- Add the brown sugar and granulated sugar into the butter mixture and beat until smooth, about 2 minutes.
- Add in the eggs and vanilla extract. Beat until well combined.
- In a separate bowl, whisk together flour, baking soda, and cornstarch (if using).
- Add dry ingredients to wet ingredients and beat just until mixed. Do not overmix.
- Stir in 1 cup of the white chocolate chips and 1 cup of the dried strawberries.
- Using a 2-tablespoon-sized cookie scoop, scoop cookie dough onto prepared baking sheets. Cookies should be spaced at least 2 inches apart.
- Use your hands to form the cookies into smooth balls. Press the remaining ¼ cup white chocolate chips and ¼ cup dried strawberries into the tops of the cookies.
- Bake the cookies (one tray at a time) for 10 minutes, or until the bottoms have slightly browned. The bottoms can burn quickly so keep an eye on them.
- Let cookies cool completely before transferring to a container for storage.
Notes
- Storage: Store strawberry cheesecake cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
- Use a full-fat block of cream cheese, not the soft, spreadable cream cheese found in the small round containers.
- Only bake one tray of cookies in the oven at a time to ensure even baking times.
- Frozen strawberries are not suggested for this recipe as they will thaw and the extra liquid will throw off the recipe.
Nutrition Information
Show Details
Serving
1cookie
Calories
137kcal
(7%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
19mg
(6%)
Sodium
79mg
(3%)
Potassium
41mg
(1%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
129IU
(3%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 38cookies
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 137kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 79mg | 3% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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