Description
Deliciously soft cookies with a creamy cheesecake center and fresh strawberries, perfect for indulging without the mess.
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 the 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. Make small teaspoon-sized balls from the mixture and freeze them for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and 2 tsp vanilla extract. Mix until combined.
- Stir in the flour, baking soda, and salt until a soft dough forms.
- Gently fold in the chopped fresh strawberries.
- Scoop 2 tablespoons of dough, flatten slightly, and place a frozen cheesecake ball in the center, wrapping the dough around it to form a smooth ball.
- Optional: Press a few strawberry slices on top.
- Place on a parchment-lined baking sheet and bake for 12 to 14 minutes until edges are golden and centers look slightly set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container in the fridge for up to 4 days. Warm in the microwave to revive the gooey center.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cookies, strawberry cheesecake, dessert, baking, treat, sweet