Strawberry Cheesecake Cookies (Printable version)
Soft cookies with sweet strawberry flavor and creamy cheesecake center.
# List of ingredients:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup freeze-dried strawberries, crushed
→ Cheesecake Filling
10 - 4 oz cream cheese, softened
11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon vanilla extract
→ Optional Topping
13 - 2 tablespoons freeze-dried strawberries, crushed
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl.
03 - Beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Add egg and vanilla extract; beat until fully incorporated.
05 - Gradually mix in dry ingredients, scraping down bowl as needed. Fold in crushed freeze-dried strawberries.
06 - Combine cream cheese, sugar, and vanilla in a small bowl. Mix until smooth and creamy.
07 - Scoop 1 tablespoon dough, flatten in palm, and place 1 teaspoon cheesecake filling in center. Cover with another tablespoon dough, seal edges, and roll into ball. Place on baking sheet. Repeat with remaining dough and filling.
08 - Bake for 11-13 minutes until edges are lightly golden.
09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack. Sprinkle with extra crushed freeze-dried strawberries if desired.
# Expert Advice:
01 -
- These cookies hide a creamy surprise center that makes people gasp when they bite in
- The freeze-dried strawberries pack an intense flavor without making the dough soggy
02 -
- Sealing the dough completely around the filling prevents the cheesecake center from leaking during baking
- Room temperature ingredients mix together smoothly and create the best texture
03 -
- Chill the assembled dough balls for 15 minutes before baking if your kitchen is warm
- Use a small cookie scoop for consistent size and even baking