Description
These Strawberry Cheesecake Cookies are a heavenly fusion of chewy cookie dough, tangy cream cheese, and the fresh, fruity flavor of strawberries. Imagine biting into a soft, golden cookie only to discover a luscious cheesecake filling at the center—it’s like getting two desserts in one! Whether you use fresh strawberries, freeze-dried strawberries, or strawberry jam, these cookies deliver a delightful burst of berry goodness with each bite. They’re perfect for those who love cheesecake and cookies alike, offering the best of both treats in an easy-to-make recipe.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup strawberry jam
- 1/2 cup cream cheese, softened
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the white chocolate chips.
In a small bowl, mix the strawberry jam with the softened cream cheese.
Scoop dough onto the prepared baking sheet, then press a small indent into each ball of dough.
Fill each indent with a spoonful of the strawberry cream cheese mixture.
Bake for 12-15 minutes or until the edges are golden brown.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Strawberry Options:
- You can use fresh strawberries, freeze-dried strawberries, or even strawberry jam for the strawberry flavor. Fresh strawberries give a juicy, fresh taste but add extra moisture, while freeze-dried strawberries provide a more concentrated flavor without affecting the dough’s texture.
- If using frozen strawberries, thaw them completely and pat them dry to remove any excess moisture before adding them to the recipe.
- Cream Cheese Filling:
- The cheesecake filling should be smooth and slightly firm. If it’s too runny, refrigerate the filling for a few minutes before stuffing the cookies. This will make the process cleaner and prevent the filling from leaking during baking.
- Customizations:
- Add white chocolate chips or a chocolate drizzle for extra richness.
- For a cheesecake crust flavor, mix crushed graham crackers into the cookie dough.
- Adding a teaspoon of lemon zest to the cookie dough or filling will brighten the flavors and balance the sweetness.
- Forming the Cookies:
- Be sure to completely enclose the cream cheese filling in the dough to prevent it from leaking out during baking. The dough should be rolled into a ball, ensuring the filling is fully covered.
- Baking:
- Bake the cookies at 350°F (175°C) for about 12-15 minutes or until the edges are golden. Be careful not to over-bake, as this can dry out the cheesecake filling. The centers should remain soft.
- Storage:
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Refrigerate for up to 5 days for best freshness.
- Freezing: The baked cookies or the dough can be frozen for up to a month. If freezing dough, pre-form into balls and freeze; just thaw slightly before baking.