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Strawberry Cheesecake Cookies

These delightful cookies blend the rich flavors of cheesecake batter with the sweetness of fresh strawberries, making them perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cream Cheese Filling
  • 6 ounces 6 ounces cold brick cream cheese Make sure it's cold for the best texture.
  • 1/3 cup 1/3 cup powdered sugar To sweeten the cream cheese filling.
For the Cookies
  • 2.5 cups 2 & 1/2 cups all-purpose flour, spooned and leveled
  • 1 tablespoon 1 tablespoon cornstarch
  • 1/2 teaspoon 1/2 teaspoon baking powder
  • 1/2 teaspoon 1/2 teaspoon baking soda
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1 cup 1 cup unsalted butter, room temperature Make sure it is softened.
  • 1/2 cup 1/2 cup packed brown sugar Can use light or dark brown sugar.
  • 1/2 cup 1/2 cup granulated sugar
  • 1 large 1 large egg, room temperature
  • 1 large 1 large egg yolk, room temperature
  • 1 teaspoon 1 teaspoon pure vanilla extract For flavor.
  • 3/4 cup 3/4 cup fresh strawberries, washed, hulled, and chopped Chopped into small cubes for even distribution.

Method
 

Preparation
  1. Prepare the Baking Sheet: Line a small baking sheet with parchment paper.
  2. Make the Cream Cheese Filling: In a medium bowl, cream together the cold cream cheese and powdered sugar until smooth.
  3. Portion the Filling: Drop 12 even spoonfuls (around 1 tablespoon each) of the cream cheese mixture onto the parchment-lined baking sheet and freeze for about 30 minutes.
  4. Whisk the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
  5. Cream the Butter and Sugars: In a large bowl, combine the room-temperature butter, brown sugar, and granulated sugar. Cream together until light and fluffy.
  6. Incorporate the Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla; mix until combined.
  7. Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet ingredients.
  8. Add Strawberries: Gently fold in the chopped strawberries until evenly distributed.
  9. Shape the Cookies: Use a large cookie scoop to portion out 12 even balls of cookie dough onto the lined baking sheet.
  10. Create Indents: Press an indent into the center of each ball with the back of a teaspoon.
  11. Fill with Cream Cheese: Place a chilled cream cheese ball into each indent.
  12. Cover the Filling: Use the remaining cookie dough to cover the tops of the cream cheese balls.
  13. Bake: Preheat your oven and bake the cookies for 13 to 15 minutes.
  14. Cool: Allow the cookies to cool for about 10 minutes on the baking sheet before transferring to a wire rack.

Notes

For a richer flavor, consider using vanilla bean paste instead of pure vanilla extract. Store in an airtight container for up to three days or freeze for longer storage.