Strawberry Cheesecake Cookies (Print Version)
Buttery cookies filled with creamy cheesecake and juicy strawberries for the perfect sweet treat.
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
3/4 cup granulated sugar
03 -
1/4 cup packed light brown sugar
04 -
1 large egg
05 -
1 large egg yolk
06 -
1 teaspoon pure vanilla extract
07 -
2 3/4 cups all-purpose flour
08 -
1/2 cup fresh strawberries, diced
→ Cheesecake Filling
09 -
8 ounces cream cheese, softened
10 -
1/4 cup powdered sugar
11 -
1/2 teaspoon pure vanilla extract
# Steps:
01 -
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until pale and fluffy.
02 -
Add the whole egg, egg yolk, and vanilla extract to the creamed mixture, beating just until fully combined.
03 -
Fold in the all-purpose flour until the mixture is just combined, ensuring not to overmix the dough.
04 -
Gently fold the diced strawberries into the dough, being careful to keep the fruit pieces intact.
05 -
In a separate small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until completely smooth. If the mixture is too soft, chill briefly to firm.
06 -
Scoop generous portions of cookie dough and shape into large balls. Press a small indent into the center of each ball, add a spoonful of the chilled cheesecake filling, and enclose the filling by sealing the dough around it.
07 -
Place the filled dough balls onto a baking sheet and refrigerate for 30 minutes to firm the dough.
08 -
Preheat oven to 375°F. Arrange chilled dough balls on a parchment-lined baking sheet and bake for 13 to 15 minutes, or until the edges are golden and centers just set.
09 -
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Notes:
01 -
Chilling the dough before baking helps prevent spreading and ensures a soft, thick cookie with a creamy center.