Strawberry Cheesecake Cookies
I have taken 3 of my favorite things and combined them to make these strawberry cheesecake cookies. Soft pillowy bites of cookie dough encase velvety cream cheese filling with fresh juicy strawberries featured in every layer. It may sound complex, but I make these cookies in just 30 minutes! They are impressive in every aspect.
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
- My #1 Secret Tip for this strawberry cheesecake cookie recipe is to always freeze the filling. I have skipped this step and learned the hard way that it does not work unless it is frozen. The filling should be frozen for at least 30 minutes, but it can go a bit longer if it has not firmed up completely in that time.
- Use fresh strawberries: I never use frozen strawberries for these cookies, as they release too much water, which makes the dough soggy. Their seeds also become too hard when frozen, which creates a gritty texture.
- Do not overmix: Once the flour is added, I make sure to mix until it is just combined. Overworking the mixture results in tough cookies.
- Seal filling properly: I make sure to seal all the edges properly to avoid any filling leaking out.
- Room temperature ingredients: I make sure all my ingredients for the dough are at room temperature to ensure an easy mixing process without any lumps. The cream cheese should also be at room temperature before combining with the sugar and freezing.
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