Classic Strawberry Cheesecake Cookies
These delightful cookies combine the classic flavors of strawberry and cheesecake into a soft, chewy cookie with a creamy, sweet filling.
Equipment
- small bowl
- large mixing bowl
- electric mixer
- medium bowl
- whisk
- baking sheet
- parchment paper
- wire rack
- oven
Ingredients
For the Cookies
- 1 cup unsalted butter (2 sticks) softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup diced fresh strawberries (about 5-6 medium strawberries)
For the Cheesecake Filling
- 4 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cheesecake Filling
- In a small bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Set the prepared cheesecake filling aside.
Cookie Dough Preparation
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
- Beat in the egg and vanilla extract until well combined, scraping down the bowl as needed.
- In a separate medium bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing on low speed until just combined, avoiding overmixing.
- Gently fold in the diced fresh strawberries until evenly distributed.
Assemble and Bake
- Scoop about 1.5 tablespoons of dough, flatten into a disc, and place 1/2 teaspoon of filling in the center.
- Carefully bring the edges of the dough up to seal the filling, then gently roll into a ball.
- Place cookies on a parchment-lined baking sheet and chill for at least 30 minutes, if possible.
- Preheat oven to 375°F (190°C), arrange chilled cookies 2 inches apart, and bake for 10-12 minutes.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the cookie dough is highly recommended to prevent spreading and ensure a better cookie shape.