Creamy Strawberry Cheesecake Cookies That Steal the Show
Creamy Strawberry Cheesecake Cookies are a delightful fusion of cookies and cheesecake, offering a soft, chewy experience with rich flavors.
Equipment
- Mixing bowl
- Whisk
- Baking sheet
- Spatula
Ingredients
Cheesecake Filling
- 8 oz Full Fat Cream Cheese at room temperature
- 1 cup Powdered Sugar can substitute with granulated sugar
- 1 tsp Vanilla Extract using pure enhances the flavor
Cookie Base
- 2 cups All-Purpose Flour gluten-free flour works as a substitute
- 1 tsp Baking Soda ensure it's fresh for best results
- 1/2 tsp Salt reduce if using salted butter
- 1 cup Unsalted Butter softened
- 1/2 cup Packed Light Brown Sugar can swap with dark brown sugar
- 1/2 cup Granulated Sugar no direct substitutes recommended
- 1 large Egg room temperature
- 1 large Egg Yolk room temperature
- 1 tsp Strawberry Extract optional
Mix-Ins
- 1 cup White Chocolate Chips or dark chocolate
- 1 cup Freeze-Dried Strawberries fresh strawberries work but may alter dough consistency
Instructions
Preparation
- Prepare Cheesecake Filling: Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Freeze the mixture in small portions.
- Mix Dry Ingredients: Whisk together the flour, baking soda, and salt in a separate bowl.
- Cream Butter and Sugars: Combine softened butter, brown sugar, and granulated sugar. Beat until fluffy. Add egg, egg yolk, vanilla, and strawberry extract, mixing well.
- Combine Mixtures: Gradually add dry ingredients to the creamed mixture. Fold in white chocolate chips and freeze-dried strawberries.
- Form Cookies: Portion dough into balls, flatten slightly, and place cheesecake filling in the center. Mold dough around filling and chill for 1 hour.
- Bake: Preheat oven to 375°F. Bake for 13-15 minutes until golden. Cool on baking sheets.
Notes
Optional: Dust with powdered sugar before serving for an elegant touch.