Strawberry Cheesecake Cookies
These easy strawberry cheesecake cookies are made with real strawberries and are stuffed with a creamy cheesecake filling. They're moist, soft, and loaded with sweet strawberry flavor - the ultimate cookie experience!
Servings: 14 large cookies
Calories: 325kcal
Equipment
Ingredients
For The Filling
- 6 oz cream cheese softened
- ⅓ cup powdered sugar
For The Cookies
- 1 cup butter softened
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2⅔ cup all-purpose flour
- 1 tsp baking powder
- ⅛ tsp salt
- ½ cup strawberries diced
Instructions
- Line a baking sheet with parchment paper.
- Combine the cream cheese and powdered sugar in the bowl of a stand mixer with a paddle attachment.
- Mix until smooth.
- Divide the cream cheese mixture into 14 small balls approximately 1-1½ tsps in size.
- Freeze for 30 minutes.
- Prepare the cookie dough by combining the softened butter and sugars in the bowl of a stand mixer.
- Beat until smooth and fluffy, add the egg, egg yolk and vanilla extract and continue to beat for another 2 minutes.
- Meanwhile whisk together the flour, baking powder and salt.
- When the butter mixture is smooth and well incorporated add the flour mixture and mix for 2-3 minutes.
- Preheat the oven to 350 degrees F / 180 C.
- Remove the bowl from the stand mixer and gently fold the diced strawberries through the cookie dough. Make sure not to over mix.
- Scoop 1-2 tbsps of cookie dough with an ice cream scoop or spoon and place in a ball on a baking tray lined with baking paper.
- Repeat until you have 14 balls. There will be dough remaining, this will be used to top the cookies.
- Gently press down the center of each ball with a small spoon to make an indent large enough to fit a cream cheese ball.
- Remove the cream cheese balls from the freezer and place in the center of each cookie dough ball.
- Cover the cream cheese balls with another layer of cookie dough, making sure to completely cover the cream cheese.
- Bake in the oven for 15-20 minutes or until lightly golden brown.
- Allow the cookies to cool before enjoying.
Notes
- Fresh strawberries should be used for this recipe, as frozen strawberries contain too much moisture and won’t work as well.
- Don’t overwork the cookie dough when mixing in the flour.
- When folding in the diced strawberries, be sure to be gentle otherwise, the strawberries will become mashed and will release too much juice into the dough.
- Before starting the recipe, ensure the butter and cream cheese is at room temperature.
- If you don’t have a stand mixer, you could also use an electric hand mixer.
- These are large cookies, if you prefer smaller cookies start by reducing the size of the cream cheese balls and only use 1 tbsp of cookie dough to create the cookies.
- Cookies can be stored in an airtight container in the fridge for up to 6 days or in the freezer for up to 2 months.
- Substitute the all-purpose flour for gluten-free flour for gluten-free cookies.
- It may get a little messy working with the cookie dough due to the moisture from the strawberries, but that’s ok, the cookies will still turn out well.
Nutrition
Serving: 1large cookie | Calories: 325kcal | Carbohydrates: 37g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 171mg | Potassium: 99mg | Fiber: 1g | Sugar: 18g