Strawberry Cheesecake Cookies (Edit recipe)

Soft and chewy strawberry cheesecake cookies are a fun and easy twist on a classic cake recipe. These bakery-style cookies are made with fresh strawberries mixed into the dough with a simple cream cheese filling.

25 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	198
Fat:	11 g
Carbohydrates:	22 g
Protein:	6 g
Cholesterol:	33 g
Sodium:	145 mg
Fiber:	0 g
Sugars:	13 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 16

Ingredients

Cheesecake Filling

170 gram Full Fat Cream Cheese, (6 ounces)
60 gram Powdered Sugar, (1/3 cup)

Strawberry Cookies

315 gram All Purpose Flour, (2 1/4 cups)
1 tsp Baking Soda
0.5 tsp Salt
170 gram Unsalted Butter, (3/4 cup)
165 gram Light Brown Sugar, (3/4 cup)
55 gram Granulated White Sugar, (1/2 cup)
1 whole Egg, at room temperature
1 whole Egg Yolk, at room temperature
1 tsp Pure Vanilla Extract
85 gram Strawberries, diced

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cheesecake Filling

Using a handle-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and powdered sugar until smooth and creamy.
Line a plate with parchment paper and scoop 18 teaspoons of cream cheese mixture. Freeze while preparing the cookie dough.

Strawberry Cookies

Preheat the oven to 375°F/191°C. Line a baking sheet with parchment paper.
In a medium bowl, whisk the flour, baking soda, and salt.
In a large bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until smooth and becomes a light paste-like consistency, 2 minutes.
Mix in the egg and then the yolk until combined. Add the vanilla and mix.
With the mixer on low speed, add the dry ingredients and beat until a dough forms and the flour is completely incorporated. Gently fold in the strawberries.
Fill a 2-oz cookie scoop halfway with the dough and press a cheesecake ball into the center. Fill the rest of the scoop with cookie dough and press to seal the edges. Transfer to the prepared baking sheet and repeat with the remaining dough allowing for 3 inches between each cookie.
Bake for 10-12 minutes or until the cookie edges are golden brown.
Allow to cool for 10 minutes on the baking sheet, and then transfer the cookies to a wire rack to cool completely.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Freeze: Store completely cooled cookies in a freeze-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.