Description
Strawberry Cheesecake Cookies are soft, chewy cookies filled with sweet strawberry flavor and a creamy cheesecake center — a perfect treat for dessert lovers.
Ingredients
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- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup freeze-dried strawberries, crushed
- 1 cup white chocolate chips
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract (for filling)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and 1 tsp vanilla extract, and mix until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture and mix until combined.
- Fold in crushed freeze-dried strawberries and white chocolate chips.
- In a small bowl, mix cream cheese, powdered sugar, and 1/2 tsp vanilla extract until smooth to form the cheesecake filling.
- Scoop 2 tablespoons of cookie dough, flatten it, add 1 teaspoon of the cream cheese mixture to the center, and cover with another flattened piece of dough. Seal edges to form a filled cookie ball.
- Place filled cookie balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12–15 minutes or until edges are golden. Let cool on a wire rack.
Notes
- Use room-temperature ingredients for smoother mixing.
- Chill dough for 30 minutes if it’s too sticky to handle.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg