Description
These Strawberry Cheesecake Cookies combine the creamy tang of cheesecake filling with tender strawberry-infused cookie dough for a delightful treat. Each cookie features a luscious cheesecake center made from cream cheese and fresh strawberries, wrapped in soft, buttery cookies studded with chopped strawberries. Perfect for berry lovers looking to impress with a twist on classic cookies, this recipe involves chilling, freezing, and baking to achieve the perfect stuffed cookie experience.
Ingredients
Cheesecake Filling
- 8 ounces block of cream cheese (room temperature)
- ⅓ cup powdered sugar
- ¼ cup chopped fresh strawberries
Cookie Dough
- 1 cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 whole egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup chopped fresh strawberries
Instructions
- Make the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese on high speed using a stand or handheld mixer until fluffy. Add powdered sugar and mix on low speed until combined, then increase to high speed and beat for an additional 30 seconds. Gently fold in the ¼ cup chopped fresh strawberries to the mixture.
- Freeze the Filling: Divide the cheesecake mixture into 12 even scoops, approximately 1 tablespoon each, and place them on a baking sheet lined with parchment paper. Freeze for at least 3 hours or preferably overnight until firm.
- Prepare the Cookie Dough: In a large bowl, beat the butter, granulated sugar, and light brown sugar on high speed for about 2 minutes until light and creamy. Add the whole egg and beat until combined, then add the egg yolk and mix until smooth. Incorporate the vanilla extract until fully combined.
- Add Dry Ingredients: To the wet mix, add flour, baking powder, baking soda, and kosher salt. Mix on low speed until fully combined and the dough is smooth.
- Fold in Strawberries: Gently fold the ¾ cup chopped fresh strawberries into the cookie dough, being careful not to overmix to prevent the strawberries from releasing excess juice.
- Chill the Dough: Cover the cookie dough bowl tightly and refrigerate for at least 1 hour to firm up the dough.
- Preheat Oven and Prepare Sheet: When ready to bake, preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
- Assemble Cookies: Remove the chilled dough and frozen cheesecake filling from the refrigerator and freezer. Using a cookie scoop, portion out 12 balls of cookie dough and place them on the prepared baking sheet. Press a large indentation into each dough ball with the back of a spoon and insert one frozen cheesecake filling scoop into each indentation. Carefully fold the dough around the filling and roll gently into balls, completely enclosing the cheesecake.
- Bake: Arrange the stuffed cookie dough balls spaced apart on the baking sheet. Bake for 20 to 22 minutes in the preheated oven until the cookies are lightly golden and just set.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Freeze the cheesecake filling well to prevent leakage while baking.
- Do not overmix the dough after adding strawberries to avoid sogginess.
- Keep extra dough and filling cold if baking in multiple batches.
- Use room temperature ingredients for smoother mixing and better texture.
- Chilling the dough helps the cookies hold their shape and prevents spreading.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
