Creamy Strawberry Cheesecake Cookies That Melt in Your Mouth
Delightful Creamy Strawberry Cheesecake Cookies with a luscious filling, perfect for gatherings.
Equipment
- Mixing bowl
- Baking sheet
- Freezer
Ingredients
Cheesecake Filling
- 8 oz Cream Cheese softened
- 1 cup Powdered Sugar
- 1 tsp Vanilla Extract
Cookie Dough
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Unsalted Butter softened
- 1/2 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 1 large Egg
- 1 large Egg Yolk
- 1 tsp Vanilla Extract
- 1 cup White Chocolate Chips
- 1 tsp Strawberry Extract
- 1/2 cup Freeze-Dried Strawberries
- 1 drop Pink Food Coloring optional
Instructions
Making Cookies
- Make the Cheesecake Filling: Beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Portion into teaspoon-sized balls and freeze for 30 minutes.
- Prepare Cookie Dough: In a bowl, whisk flour, baking soda, and salt. Cream butter with sugars until fluffy, then mix in the egg, egg yolk, and vanilla. Gradually add flour mixture and fold in chocolate chips and strawberries.
- Form Cookies: Scoop dough, flatten slightly, place a cheesecake filling ball in the center, and fold the dough around it to seal. Shape into a smooth ball.
- Chill: Refrigerate cookie balls for at least 1 hour.
- Bake: Preheat oven to 375°F (190°C). Bake cookies for 10-12 minutes until edges are golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Optional: Drizzle melted white chocolate on top for added sweetness.