Strawberry Cheesecake Cookies

Print Recipe

5 from 11 votes

Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies with a sweet cream cheese center and juicy strawberries throughout.

Prep Time10

Cook Time17

Freezing Time For Cream Cheese2

Total Time30

Course: Dessert

Cuisine: American

Diet: Low Salt

Servings:

Author: Bailey

Equipment

2 cookie sheets
stand or hand mixer

Ingredients

Cream Cheese Filling

8 oz cream cheese spread about 1 cup
¼ cup powdered sugar *see notes

Strawberry Cookies

1 cup butter, unsalted salted will also work
½ cup white granulated sugar
¼ cup brown sugar
1 tsp vanilla extract
1 large egg
1 egg yolk
¼ tsp kosher salt
1 tsp baking soda *see notes
2¾ cup all purpose flour
⅓ cup white chocolate chips
¾ cup fresh strawberries, chopped

Instructions

Make a flat surface in your freezer and room for a thin baking sheet. Starting with the cream cheese filling, mix the ingredients together and dollop .75 -1 inch balls on a parchment sheet with a flat baking sheet underneath on top.
(8 oz cream cheese spread, ¼ cup powdered sugar)
Place the sheet in the spot you cleared for about 2 hours (overnight is also great). The more frozen they are the better for the cookies. Freezing it makes the cream cheese hold up in the oven so it doesn't get absorbed by the cookie dough.
Once the cream cheese is frozen, keep it in the freezer while you mix the cookie dough. Set oven to 350º . In a large bowl of a standing mixer or a large bow with a hand mixer, beat the softened butter and sugars together until light and fluffy (about 1-2 minutes). Next add in the egg, egg yolk, and vanilla extract.
(1 cup butter, ½ cup white granulated sugar, ¼ cup brown sugar)
(1 large egg, 1 egg yolk, 1 tsp vanilla extract)
Whisk the flour, salt, baking soda together in a medium sized bowl. Slowly add this to the butter/sugar mix. The dough will be really thick, try not to over mix if you can. Gently fold in the chopped strawberries and white chocolate chips.
(2¾ cup all purpose flour, 1 tsp baking soda, ¼ tsp kosher salt, ⅓ cup white chocolate chips, ¾ cup fresh strawberries )
On a parchment lined cooking sheet, scoop and form large 1.5 - 2 inch balls. I try to give them 1.5-2 inches of space, they do spread with baking. I make about 9 of these (3 rows of 3).
Using a tsp measuring spoon, gently press the centers of the cookies in with the tsp. You may need to use your fingers to reshape any big cracks in the cookies.
Working quickly, take the cream cheese out of the freezer and press the frozen balls/mounds into the indents you made in the cookies.
With the leftover dough in the mixer bowl, press that over the cream cheese balls, gently. Just enough to cover the cream cheese. It's okay if they aren't perfect, this is what gives them the cracks and character that everyone loves.
Place in the preheated oven and bake for 16-20 minutes or until they are just lightly toasted on the tops. Once they are done baking, pull out and let them sit and cool for at least 10 minutes. If they get misshapen at all through baking, you can use a spatula to lightly press the edges back into a circular shape.

Notes

Make the cream cheese balls small and equal in size. This will help keep the cookies shape while baking.
Do not over mix the dough. This can lead to flat cookies.
Do not overcook the cookies. If you want them soft, cook them for a few minutes less, just be sure to let them completely cool down before touching so they can set.
Raspberries will also work in this recipe.
Use plant based butter and cream cheese to make this dairy free.
Use All Purpose Gluten Free flour to make this gluten free.
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.

Nutrition