Description
These Strawberry Cheesecake Cookies blend fresh strawberries with creamy cheesecake in a soft cookie, perfect for any gathering.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups (375g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chopped fresh strawberries
- 8 oz (225g) cream cheese, softened
- ¼ cup (30g) powdered sugar
- ½ tsp vanilla extract (for filling)
- Optional: extra strawberry slices for topping
Instructions
- In a small bowl, mix the cream cheese, powdered sugar, and ½ tsp vanilla extract until smooth. Scoop into teaspoon-sized portions and freeze for 30 minutes.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until combined.
- Stir in flour, baking soda, and salt until a soft dough forms.
- Gently fold in the chopped strawberries.
- Scoop 2 tablespoons of dough, flatten slightly, and place a frozen cheesecake ball in the center. Wrap the dough around it and roll into a smooth ball.
- Optional: Press a few strawberry slices on top for a bakery-style look.
- Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–14 minutes, or until edges are golden and centers are just set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Freeze the cheesecake filling briefly for best results. Chop strawberries gently to avoid excess moisture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, cheesecake, strawberry, dessert, summer treats