Description: Indulge in the perfect marriage of two beloved desserts with these delightful Strawberry Cheesecake Cookies. Soft, chewy strawberry-studded cookies are filled with a creamy, tangy cheesecake center, creating a burst of flavor in every bite. These cookies are surprisingly easy to make and are guaranteed to be a crowd-pleaser for any occasion.
Ingredients:
For the Cookies:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chopped fresh strawberries, patted dry with paper towel
For the Cheesecake Filling:
- 4 oz (½ cup) cream cheese, softened
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
Preparation:
Step 1: Prepare the Cheesecake Filling:
In a medium-sized bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using an electric mixer (handheld or stand mixer), beat the ingredients together until smooth, creamy, and completely combined. Ensure there are no lumps of cream cheese remaining. The mixture should be light and airy.
Step 2: Portion and Freeze the Filling:
Line a baking sheet or plate with parchment paper or wax paper. Using a teaspoon or a small cookie scoop, scoop out teaspoon-sized dollops of the cheesecake filling. Place each dollop onto the prepared parchment paper-lined surface, spacing them slightly apart. This will prevent them from sticking together while freezing.
Carefully transfer the baking sheet or plate to the freezer. Freeze the cheesecake filling dollops for at least 30 minutes, or preferably longer (up to an hour or two). Freezing the filling is crucial for easy handling and prevents it from melting and spreading during baking. This will also prevent the cheesecake center from seeping out of the dough.
Step 3: Make the Cookie Dough:
In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar using an electric mixer. Beat on medium speed until the mixture is light, fluffy, and well combined. This process typically takes 2-3 minutes. Properly creaming the butter and sugar is essential for achieving the right texture in the cookies.
Step 4: Add the Egg and Vanilla:
Add the large egg and vanilla extract to the creamed butter and sugar mixture. Beat on medium speed until the egg and vanilla are fully incorporated. Ensure that the mixture is smooth and even in consistency.
Step 5: Combine Dry Ingredients:
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the dry ingredients are evenly distributed, which helps the cookies rise properly and have a consistent flavor.
Step 6: Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients in the large mixing bowl. Mix on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. The dough should be slightly sticky.
Step 7: Fold in the Strawberries:
Gently fold in the chopped fresh strawberries into the cookie dough. Make sure the strawberries are patted dry with a paper towel before adding them to the dough. This will prevent excess moisture from making the cookies soggy. Distribute the strawberries evenly throughout the dough.
Step 8: Assemble the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This helps prevent the cookies from sticking to the pan and makes cleanup easier.
Step 9: Scoop the Dough:
Scoop out approximately 2 tablespoons of cookie dough for each cookie. Flatten the dough slightly into a disc shape in the palm of your hand.
Step 10: Add the Cheesecake Filling:
Place one frozen cream cheese ball (from the freezer) in the center of the flattened cookie dough.
Step 11: Cover and Seal:
Scoop out another tablespoon of cookie dough and place it on top of the cheesecake filling. Gently press the edges of the top and bottom pieces of dough together, sealing the cream cheese filling completely inside. Form the dough into a ball, ensuring that there are no cracks or openings where the filling can leak out during baking.
Step 12: Place on Baking Sheets:
Place the assembled cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. This will allow the cookies to spread slightly during baking without sticking together.
Step 13: Bake:
Bake in the preheated oven for 13-15 minutes, or until the edges of the cookies are lightly golden brown. Keep a close eye on the cookies to prevent them from overbaking.
Step 14: Cool:
Remove the baking sheets from the oven and let the cookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely. This allows the cookies to set slightly and prevents them from breaking apart when moved.
Why You Will Love This Recipe:
These Strawberry Cheesecake Cookies are the perfect treat because they combine the best of both worlds – the soft, chewy texture of a homemade cookie and the creamy, tangy flavor of cheesecake. The fresh strawberries add a burst of fruity sweetness that complements the rich cheesecake filling beautifully. They’re easy to make, fun to eat, and are guaranteed to impress anyone who tries them. These cookies are perfect for parties, holidays, or just a special afternoon treat. The contrast of textures and flavors is simply irresistible!
COOKING Rating:
- Difficulty: Medium
- Taste: Delicious
- Likeness: Super like it!
Serving Suggestions:
- Serve these cookies slightly warm for the ultimate indulgence.
- Enjoy them with a glass of cold milk or a cup of hot coffee.
- Pair them with a scoop of vanilla ice cream for a decadent dessert.
- Serve at parties or gatherings, as they are always a crowd-pleaser.
- Package them in a decorative box for a thoughtful homemade gift.
Tips:
- Make sure the butter and cream cheese are fully softened for a smooth and creamy texture.
- Pat the strawberries dry with a paper towel to prevent the cookies from becoming soggy.
- Freeze the cheesecake filling for at least 30 minutes to prevent it from melting during baking.
- Don’t overmix the cookie dough to avoid tough cookies.
- Cool the cookies on the baking sheet before transferring them to a wire rack to prevent breakage.
- For extra flavor, add a pinch of lemon zest to the cheesecake filling.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
Prep Time: 30 minutes Cook Time: 13-15 minutes Total Time: 45-60 minutes (including chilling)
Nutritional Information: (Per cookie, approximate)
- Calories: 220
- Protein: 3g
- Sodium: 90mg
Conclusion:
These Strawberry Cheesecake Cookies are a delightful treat that combines the comforting simplicity of cookies with the sophisticated flavor of cheesecake. The fresh strawberries add a vibrant burst of flavor, making them perfect for any occasion. Whether you’re baking for a special event or simply want to enjoy a delicious homemade treat, this recipe is sure to become a favorite. The combination of textures and flavors makes these cookies truly irresistible, and the ease of preparation means you can whip them up whenever the craving strikes. So, gather your ingredients, preheat your oven, and get ready to indulge in these amazing Strawberry Cheesecake Cookies!
Questions and Answers about this Recipe:
- Can I use frozen strawberries instead of fresh?
- While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries if necessary. Make sure to thaw them completely and pat them very dry with paper towels to remove excess moisture. Excess moisture can make the cookies soggy and affect their texture.
- What if I don’t have light brown sugar?
- If you don’t have light brown sugar, you can use dark brown sugar, but the flavor will be slightly richer and more molasses-like. Alternatively, you can make your own light brown sugar by mixing 1 cup of granulated sugar with 1 tablespoon of molasses.
- Can I make the cookie dough ahead of time?
- Yes, you can make the cookie dough ahead of time. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. Allow the dough to come to room temperature for about 15-20 minutes before scooping and assembling the cookies.
- What is the best way to store the cookies?
- The best way to store these cookies is in an airtight container at room temperature. They will stay fresh for up to 3 days. If you want to store them for longer, you can freeze them. Place the cooled cookies in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to 2 months.
- Can I add a glaze to these cookies?
- Absolutely! A simple glaze can add an extra touch of sweetness and flavor to these cookies. To make a glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth. Drizzle the glaze over the cooled cookies and let it set before serving.
