Strawberry Cheesecake Cookies
Soft, chewy strawberry cheesecake cookies with a luscious cream cheese filling. Real freeze-dried strawberries and white chocolate chips make these the perfect fruity dessert treat.
Equipment
- 1 Mixing bowl Large bowl plus medium and small bowls
Ingredients
Cookie Dough & Filling
- 4 oz Cream cheese softened to room temperature
- ¼ cup Powdered sugar
- ½ teaspoon Vanilla extract
- 3 cups All-purpose flour spooned and leveled
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter room temperature
- 1 cup Packed light brown sugar
- ¼ cup Granulated sugar
- 1 Large egg room temperature
- 1 Large egg yolk room temperature
- 2 teaspoon Vanilla extract
- ½ teaspoon Strawberry extract
- ½ cup White chocolate chips
- 1 oz Freeze-dried strawberries crushed
- Pink food coloring optional
Instructions
Instructions
- In a bowl, beat cream cheese until smooth. Mix in powdered sugar and vanilla. Drop 1.5 teaspoon portions onto parchment and freeze.
- In another bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy.
- Add egg, egg yolk, vanilla, and strawberry extract; mix until just combined.
- Gradually mix in flour mixture. Fold in white chocolate chips and freeze-dried strawberries. Add pink food coloring if using.
- Scoop dough into portions, flatten, and place frozen cream cheese center inside. Seal and roll into dough balls.
- Chill shaped cookies for 60 minutes. Preheat oven to 375°F. Line baking sheets with parchment paper.
- Place dough balls 2 inches apart on prepared sheet. Bake for 13-15 minutes until golden edges and puffed tops.
- Let cookies cool on baking sheet for 5 minutes before moving to wire rack.
- Store in airtight container. Freeze baked or unbaked cookies for up to 3 months.
Notes
To save time, chill the dough in the freezer for 10 minutes. You can also prepare the filling one day ahead and refrigerate. Store cookies at room temperature for 4 days or freeze for up to 3 months.