Strawberry Cheesecake Cookies
Ingredients
Cheesecake Filling:
8 oz (225 g) cream cheese, softened
½ cup (60 g) powdered sugar
1 tsp vanilla extract
Cookie Dough:
2 ¼ cups (280 g) all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
¾ cup (170 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
¼ cup (50 g) light brown sugar, packed
1 large egg + 1 egg yolk, room temperature
1 tsp vanilla extract
¾ cup fresh strawberries, chopped (or freeze-dried strawberries)
Instructions
Make the Cheesecake Filling:
Beat cream cheese, powdered sugar, and vanilla extract until smooth.
Scoop 10–12 dollops onto a parchment-lined baking sheet and freeze for at least 1 hour until firm.
Prep the Dough:
Whisk together the flour, baking powder, baking soda, and salt in a bowl.
In a separate bowl, cream the softened butter, granulated sugar, and brown sugar until fluffy.
Beat in the egg, egg yolk, and vanilla extract.
Fold in the dry ingredients until just combined, then gently fold in the chopped strawberries.
Assemble the Cookies:
Scoop about 2 tablespoons of dough, flatten it in your hand, and place a frozen cream cheese dollop in the center.
Wrap the dough around the filling, sealing the edges completely so the cheesecake doesn't leak during baking.
Bake:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Space the cookies 2 inches apart and bake for 12–15 minutes until the edges are lightly golden.
Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
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