Description
Strawberry Cheesecake Cookies are the perfect blend of two beloved desserts—classic cheesecake and chewy cookies. With a rich cream cheese filling tucked inside a tender strawberry cookie, this recipe delivers all the comfort and decadence of a bakery-style treat in every bite. Whether you’re baking for a gathering, gifting loved ones, or treating yourself, these cookies offer something uniquely special.
Ingredients
cream cheese filling
- 6 ounces cream cheese, softened
- ⅓ cup powdered sugar
- ½ teaspoon strawberry extract
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 (2 sticks)
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1½ teaspoons pure vanilla extract
- ½ teaspoon strawberry extract
- 1 large egg + 1 egg white, room temperature
- 1 cup fresh strawberries, finely chopped
- 1 tablespoon all-purpose flour
Instructions
make the cream cheese filling
- In a small bowl, beat cream cheese for 30 seconds until smooth.
- Add powdered sugar and strawberry extract. Beat again until smooth.
- Line a baking sheet with parchment paper.
- Scoop 24 small dollops (about 1½ teaspoons each) of the cream cheese mixture.
- Flatten into round disks and freeze while you make the cookie dough.
make the cookie dough
- In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat softened butter for 1 to 1½ minutes until creamy.
- Add granulated sugar and brown sugar. Beat for another minute until fluffy.
- Mix in vanilla extract and strawberry extract.
- Add the egg and egg white one at a time, beating well after each.
- Slowly mix in the flour mixture, one cup at a time, until fully incorporated.
- Toss chopped strawberries in 1 tablespoon of flour.
- Fold the strawberries into the cookie dough.
- Cover and chill the dough in the fridge for 30 minutes.
assemble and bake
- Preheat oven to 375°F (190°C).
- Line two baking sheets with parchment paper.
- Scoop 24 large dough balls and place them 2 inches apart on the sheets.
- Remove cream cheese disks from the freezer.
- Press one disk into the center of each dough ball.
- Wrap the dough around the filling to seal it inside.
- Bake for 12 to 14 minutes until the edges are golden.
- Let cookies rest on the baking sheet for 10 to 12 minutes.
- Transfer to a cooling rack and cool completely.
Notes
- Let cookies cool completely before serving to allow the cream cheese center to set properly.
- Serve at room temperature for the best flavor and soft, chewy texture.
- For a chilled treat, you can enjoy them straight from the refrigerator—they’ll taste like mini cheesecakes.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Avoid stacking cookies directly on top of each other; place parchment or wax paper between layers to prevent sticking.
- Freeze baked cookies by wrapping each one individually in plastic wrap and placing them in a freezer-safe bag or container. Freeze for up to 2 months.
- To thaw, let cookies sit at room temperature for 15–30 minutes, or microwave them for a few seconds for a warm center.
- Do not freeze unbaked dough with cream cheese filling inside—the texture may be compromised.
- You can, however, freeze the cookie dough and cream cheese separately and assemble before baking.
- Label containers with the date to keep track of freshness when storing or freezing.