Description
Delight in these Strawberry Cheesecake Cookies featuring a creamy strawberry-infused cream cheese center wrapped in a soft strawberry-flavored cookie dough. Perfectly balanced with fresh chopped strawberries and a hint of vanilla, these cookies offer a luscious treat that combines the best of cheesecake and classic cookies.
Ingredients
Units
Scale
Cream Cheese Filling
- 6 ounces cream cheese softened
- 1/3 cup powdered sugar
- 1/2 teaspoon strawberry extract
Strawberry Cookie Dough
- 3 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) salted sweet cream butter softened
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon strawberry extract
- 1 large egg plus 1 egg white room temperature
- 1 cup fresh strawberries capped, cored and finely chopped
- 1 tablespoon all-purpose flour
Instructions
- Prepare Cream Cheese Filling: In a small mixing bowl, beat the softened cream cheese on medium-high speed with a handheld mixer for 30 seconds until smooth. Reduce speed to medium-low and add powdered sugar and strawberry extract, then increase to medium-high and beat for an additional 30 seconds until smooth.
- Freeze Cream Cheese Disks: Line a small baking sheet with parchment paper. Using a small cookie scoop (about 1½ teaspoons), scoop 24 dollops of cream cheese mixture onto the sheet spaced 2 inches apart. Gently press each dollop into a round disk. Place in the freezer while preparing the cookie dough.
- Mix Dry Ingredients for Dough: In a medium bowl, whisk together the 3 cups flour, baking powder, and baking soda. Set aside.
- Cream Butter and Sugars: Using a stand mixer or handheld mixer on medium-high speed, beat softened butter for 1 to 1½ minutes until smooth. Add granulated sugar and brown sugar and mix for 1 minute until light and fluffy.
- Add Flavors and Eggs: Mix in the vanilla and strawberry extracts until combined. Add eggs one at a time, mixing well after each addition.
- Incorporate Dry Ingredients: Lower mixer speed to low and add the flour mixture 1 cup at a time, mixing just until incorporated.
- Prepare Strawberries: Toss chopped strawberries with 1 tablespoon flour to prevent sinking. Fold them gently into the cookie dough; if using a stand mixer, mix on the lowest speed to combine.
- Chill Dough: Cover the dough tightly and refrigerate for 30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Form Cookies: Using a large cookie scoop, scoop 24 portions of cookie dough spaced 2 inches apart onto the baking sheets (12 per sheet). Remove cream cheese disks from the freezer.
- Assemble Cookies: Place one cream cheese disk in the center of each cookie dough portion. Gently press the dough around the cream cheese to fully encase it. Use a spoon, small spatula, or knife to help push the dough over the cream cheese disk if needed.
- Bake Cookies: Bake for 14 minutes or until edges are golden brown. Allow cookies to rest on the baking sheet for 12 minutes before transferring them to a cooling rack to cool completely.
Notes
- Softened cream cheese is essential for a smooth filling; let it sit at room temperature for about 30 minutes before starting.
- Coating the strawberries with flour helps distribute them evenly in the batter and prevents sinking.
- For easier dough incorporation of strawberries, a stand mixer on the lowest speed setting works best but gentle folding also works well.
- Freezing the cream cheese disks beforehand helps them hold their shape inside the cookies during baking.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Given the sticky nature of the dough, lightly flour your hands and utensils when shaping and encasing cream cheese.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
