Description
These delightful Strawberry Cheesecake Cookies feature a soft, chewy cookie base filled with creamy cheesecake and fresh strawberries, making them a perfect treat for any occasion!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup fresh strawberries, chopped
- 1/4 cup white chocolate chips (optional)
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture. Continue to mix until everything is well combined.
- Gradually add the dry ingredients from the first bowl into the wet mixture. Mix on low speed until just combined. Be careful not to overmix; we want our cookies to be soft and chewy!
- In a separate bowl, combine the softened cream cheese and powdered sugar. Using a hand mixer, beat until smooth and creamy. This should take about 2 minutes.
- If desired, mix in a teaspoon of vanilla extract or a splash of lemon juice to the cheesecake filling.
- Once the filling is smooth, gently fold in the chopped strawberries.
- Cover the cookie dough with plastic wrap and place it in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a cookie scoop or a tablespoon, scoop out a portion of the chilled cookie dough and roll it into a ball. Place it on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Create a small indentation in the center of each cookie ball using your thumb or the back of a spoon.
- Fill each indentation with a spoonful of the cheesecake filling. Optionally, sprinkle white chocolate chips on top.
- Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look soft but will firm up as they cool.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature ingredients, especially the butter and cream cheese.
- Feel free to substitute other fruits like raspberries or blueberries for a different flavor profile.
- Store any leftover cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes