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Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies: Your New Favorite Sweet Treat

Delight in the rich, creamy goodness of Strawberry Cheesecake Cookies, a sweet treat that combines soft cookies and cheesecake filling.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Softened
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar Packed
  • 1 teaspoon Vanilla Extract
  • 1 large Egg
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
For the Cheesecake Center
  • 8 oz Cream Cheese Softened
For the Add-ins
  • 1 cup Chopped Fresh Strawberries
  • 1/2 cup White Chocolate Chips Optional

Equipment

  • Mixing bowl
  • Baking sheet
  • parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. Cream the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy.
  3. Add the vanilla extract and egg to the mixture and mix until well combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt, then gradually add to the wet mixture.
  5. Incorporate the softened cream cheese until smooth and creamy.
  6. Fold in the chopped strawberries and white chocolate chips gently.
  7. Scoop the dough onto the prepared baking sheet, leaving space between each.
  8. Bake for 10-12 minutes until edges are golden and centers are soft.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 40mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Ensure cream cheese is softened for easy blending. Chill the dough before baking to prevent spreading.

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