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.