Strawberry Cheesecake Cookies
These strawberry cheesecake cookies have all the delightful flavors of cheesecake and bursts of strawberries in a unique cookie form.
Servings: 12 servings
Calories: 391kcal
Ingredients
Cream Cheese Filling
- 6 ounces cream cheese, softened
- ⅓ cup powdered sugar
Strawberry Cookie Dough
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup salted sweet cream butter, softened
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1½ teaspoons pure vanilla extract
- ½ teaspoon strawberry extract
- 1 large egg, room temperature
- 1 egg white
- 1 cup fresh strawberries, capped, cored and finely chopped
- 1 tablespoon all-purpose flour
Instructions
Cream Cheese Filling
- Using a small mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 30 seconds until smooth.
- Reduce the mixer speed to medium-low and beat in the powdered sugar. Increase the mixer speed to medium-high and beat for an additional 30 seconds until smooth.
- Line a small baking sheet with parchment paper.
- Scoop out 1½ teaspoons of the cream cheese mixture onto the prepared baking sheet. Space the dollops 2 inches apart. Place the baking sheet in the freezer while you prepare the cookie dough.
Strawberry Cookie Dough
- Add the flour, baking soda, and baking powder to a medium-sized mixing bowl, and whisk to combine.
- Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1 to 1½ minutes until smooth.
- Add the sugars and continue to mix for 1 minute until light and fluffy.
- Add the vanilla extract and the strawberry extract, and mix just until combined.
- Add the eggs, 1 at a time, mixing well after each egg.
- Lower the mixer speed to low and add the dry ingredients 1 cup at a time. Mix just until incorporated.
- Toss the chopped strawberries in the 1 tablespoon of flour.
- Fold in the strawberries. Cover tightly and chill in the refrigerator for 30 minutes.
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set them aside.
- Scoop out 3 tablespoons of cookie dough. Place the dough 3 inches apart. There will be 6 cookies per baking sheet.
- Using your thumb or 1 teaspoon measuring spoon, make a divot in the center of each cookie.
- Remove the cream cheese dollops from the freezer.
- Place 1 of the cream cheese dollops into the divot in the center of the cookie dough.
- Gently press down and shape the dough around the cream cheese ball, encasing the cream cheese. Repeat with the remaining dough balls. Bake for 15 to 16 minutes until the edges are golden brown. Allow the cookies to rest on the cookie sheet for 10 to 12 minutes before moving the cookies to a cooling rack to completely cool.
Notes
- Chilling the cream cheese scoops will help make it easy to pop them into the tops of the cookies right before baking.
- Coating the strawberries in flour will help keep them from all sinking to the bottom of the batter.
- You can also make smaller cookie dough balls (1½ to 2 tablespoons with a 1 teaspoon dollop of cream cheese center). This will give you an extra six cookies. Bake for 12 to 14 minutes.
Nutrition
Calories: 391kcal | Carbohydrates: 47g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 235mg | Potassium: 125mg | Fiber: 1g | Sugar: 21g | Vitamin A: 687IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 2mg