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Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies: Soft, Sweet Bliss Awaits

Indulge in Strawberry Cheesecake Cookies that combine a soft, chewy cookie with a creamy cheesecake center.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 45 minutes
Total Time 1 hour 27 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup butter, softened Use unsalted for better salt control
  • 3/4 cup brown sugar Provides depth of flavor and moisture
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature Crucial for proper incorporation
  • 1 teaspoon vanilla extract Opt for pure vanilla for the best taste
  • 1 teaspoon strawberry extract Do not exceed recommended amount
  • optional drops red or pink food coloring Omit for a natural look
  • 2 cups all-purpose flour Can substitute with gluten-free blend
  • 1 teaspoon baking soda Helps cookies rise
  • 1 teaspoon baking powder Works with baking soda to aerate
  • 1/2 teaspoon salt Omit if using salted butter
For the Cream Cheese Filling
  • 8 oz cream cheese, softened Full-fat preferred for texture
  • 1/2 cup powdered sugar No direct substitutions
  • 1 teaspoon vanilla extract Adds extra flavor to the filling
For the Topping
  • 1/4 cup granulated sugar Used to roll cookies for added sweetness

Equipment

  • Mixing bowl
  • Stand mixer
  • Baking sheet
  • parchment paper
  • Freezer

Method
 

Step-by-Step Instructions
  1. Prepare Cheesecake Filling: Beat together cream cheese, powdered sugar, and vanilla extract until smooth. Drop dollops onto a parchment-lined tray and freeze for 30-60 minutes.
  2. Cream Wet Ingredients: In a stand mixer, cream butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
  3. Incorporate Egg and Extracts: Mix in egg, vanilla, and strawberry extract until well combined, and add food coloring if desired.
  4. Mix Dry Ingredients: Whisk together flour, baking soda, baking powder, and salt. Gradually add to wet ingredients until combined and slightly sticky.
  5. Form Cookies: Preheat oven to 350°F (175°C). Scoop cookie dough, place cheesecake dollop inside, and roll into a ball. Coat in granulated sugar.
  6. Bake: Place cookie balls on a parchment-lined baking sheet and bake for 10-12 minutes until edges set and centers remain soft.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 110mgPotassium: 30mgSugar: 10gVitamin A: 250IUCalcium: 25mgIron: 0.5mg

Notes

Ensure the cheesecake filling is frozen before baking to prevent leaks. Adjust flour for sticky dough as needed. Use full-fat cream cheese for the best filling texture.

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