These strawberry cheesecake cookies are comfortable, buttery cookies studded with juicy strawberries and filled with strawberry cheesecake filling. Chew into one and put together to swoon! Two desserts in a single? Don’t thoughts if I do!
Completely impressed by my strawberry cheesecake ice cream, these strawberry cheesecake cookies would possibly simply high the checklist of the perfect cookies I’ve ever made! They’re comfortable and chewy, bursting with juicy, contemporary strawberries inside and outside. Spoiler alert: Every buttery cookie has a wealthy, tangy, creamy cheesecake filling filled with much more strawberries. I depart the cookies soft-baked so each chewy chunk melts in your mouth.
Strawberry Cheesecake Cookies You Have To Make
- Gentle, chewy texture. There are a number of scrumptious issues occurring right here. Chewy, buttery cookies filled with creamy filling and candy strawberries.
- Gooey, creamy strawberry cheesecake middle. Positive, I may have made sandwich cookies or whoopie pies, however why sandwich the filling when you’ll be able to bake it proper contained in the cookie?!
- Actual strawberry taste. I fold contemporary chopped strawberries into the dough and cheesecake filling. There’s no cooking or puréeing concerned, and the strawberry taste nonetheless shines by! It’s like my cheesecake salad in cookie kind and that’s an awesome factor!
What You’ll Want for This Recipe
That is an outline of the elements you’ll want for the cookies, plus notes to get you began! Scroll to the recipe card beneath the publish for the whole, printable recipe.
- Cream Cheese – Delivered to room temperature.
- Powdered Sugar – Or super-fine common sugar, to keep away from a grainy texture.
- Strawberries – I fold diced strawberries into the cheesecake filling AND the cookie dough. You should use contemporary or frozen strawberries, simply make certain to thaw them fully in the event you use the latter.
- Butter – Additionally at room temperature.
- Sugar – The mixture of granulated sugar and brown sugar is your finest wager for a moist cookie with a deeper taste. You would use all of 1 sort or the opposite in a pinch.
- Egg – You’ll want one complete egg and an additional yolk for richness.
- Vanilla – Almond extract would additionally work right here in the event you wished to alter up the flavour profile.
- Dry Elements – Flour, baking powder, baking soda, and salt. The leavening makes these cookies puff up properly, so make certain it’s contemporary and never previous its expiration date.
Suggestions and Tips for Success
- Measure flour the appropriate method. A kitchen scale works finest, however in the event you don’t have one, use the spoon and degree technique when measuring your flour. First, spoon the flour from the bag into the measuring cup. Then, degree off the cup with a knife. This offers you a pleasant, good cup of flour and avoids overmeasuring, which may make the cookies dry.
- Use a mixer. Similar to once I make my mini chocolate chip cookies, I take advantage of a hand mixer or stand mixer for this recipe, too. It makes combining the elements a lot simpler and quicker.
- Don’t overmix. Watch out to not overmix the dough or the filling, as it might break down the strawberries, which releases their juices.
- Freeze the cheesecake filling. Be certain that to completely freeze the strawberry cheesecake balls earlier than assembling your cookies. It prevents the filling from leaking out of the cookies whereas they bake.
- Bake in batches. I normally match 6 cookies on an ordinary baking pan, so it’s possible you’ll have to bake in batches for all 12. Be certain that to sit back the cookies-in-waiting whereas the primary batch bakes within the oven.
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- Stand mixer or hand mixer – Both one works nice for creaming the butter and whipping the cheesecake filling.
- Mixing bowls – You’ll want at the least two: one for the filling and one for the cookie dough.
- Cookie scoop – For evenly portioning the cookie dough.
- Baking sheets – Commonplace-size works finest; you’ll seemingly bake in two batches.
- Wire rack – For cooling the cookies so that they don’t get soggy on the underside.
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For the Cream Cheese Filling
Make the Cheesecake Filling
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Whip the cream cheese. In a big bowl, add the cream cheese and beat on excessive velocity till fluffy. You should use a stand mixer or a handheld mixer for this.
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Add powdered sugar. Add the powdered sugar and blend on low velocity till mixed. Improve the velocity to excessive and beat for an extra 30 seconds.
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Add strawberries. Fold the chopped contemporary strawberries into the combination.
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Freeze. Divide the combination into 12 scoops (about 1 tablespoon every) and place them on a cookie sheet lined with parchment paper. Place within the freezer for at the least 3 hours or till agency. (I want freezing in a single day.)
Make the Cookie Dough
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Cream the butter and sugar. In a big bowl, beat the butter, granulated sugar, and light-weight brown sugar on excessive velocity for two minutes. You should use a stand mixer or a handheld mixer for this.
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Add the egg and vanilla. Add the entire egg and blend till mixed, then add the egg yolk and blend till clean. Add the vanilla extract and blend till clean.
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Add the dry elements. Add the all-purpose flour, baking powder, baking soda, and salt and blend on low velocity till mixed and clean.
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Fold within the strawberries. Add the strawberries and blend simply till they’ve included evenly into the dough. Watch out to not overmix as it will trigger the strawberries to launch their juices.
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Chill the cookie dough. Cowl the blending bowl and chill within the fridge for at the least 1 hour.
Assemble the Stuffed Cookies and Bake
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Prep. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
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Take away the dough and filling. As soon as the cheesecake filling and cookie dough have chilled for his or her allotted time, take away them from the fridge and freezer.
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Portion out the dough. Use a cookie scoop to measure out 12 balls of cookie dough. Place the balls on the ready cookie sheet.
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Fill the cookies. Use the again of a spoon to make a big indentation in every dough ball. Place a frozen ball of cheesecake filling within the indentation of every cookie. Gently shut the dough across the cheesecake filling. As soon as the filling is enclosed, gently roll the dough right into a ball.
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Put together the pan. Place the stuffed cookie dough balls on the baking sheet. You may bake 6 cookies on a standard-size baking sheet, so it’s possible you’ll have to bake in batches. When you do, maintain the additional dough and cheesecake filling chilly between batches.
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Bake. Bake within the preheated oven for 20-22 minutes or till the cookies are gentle golden brown and simply set.
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Cool fully. Take away the cookies from the oven and permit them to chill for 10 minutes within the pan earlier than transferring them to a wire rack to chill fully.
Energy: 360kcal | Carbohydrates: 34g | Protein: 5g | Fats: 23g | Saturated Fats: 14g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 90mg | Sodium: 259mg | Potassium: 129mg | Fiber: 1g | Sugar: 14g | Vitamin A: 770IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 1mg
Dietary data is an estimate and offered as courtesy. Values could range in accordance with the elements and instruments used. Please use your most well-liked dietary calculator for extra detailed data.
The right way to Make Strawberry Cheesecake Cookies
For the reason that cheesecake filling and the dough for these cookies want to sit back within the fridge, I’ll typically put together the cookie dough and filling the day earlier than, and allow them to each chill in a single day.
- Combine the filling. Utilizing a mixer, beat the cream cheese in a big bowl till it’s gentle and fluffy. Slowly add the powdered sugar, then whip the combination on excessive earlier than folding within the chopped strawberries.
- Chill the filling. Scoop the cream cheese combination onto a cookie sheet by the tablespoon (you must find yourself with 12 scoops). Then, place the entire sheet into the freezer to sit back for 3 hours, or in a single day.
- Make the cookie dough. In the meantime, cream the butter and each sugars, then combine within the egg, adopted by the egg yolk and vanilla extract. Combine within the flour and dry elements, and eventually, fold the subsequent batch of chopped strawberries into the dough.
- Chill the dough. Cowl the bowl with the cookie dough after which transfer it to the fridge to sit back. I like to recommend at the least 1 hour, or you’ll be able to put together the dough as much as 24 hours forward and refrigerate it in a single day.
Fill and Bake the Cookies
As soon as chilled, take your strawberry cheesecake cookie dough and filling out of the fridge and freezer, respectively.
- Scoop the dough. Use a cookie scoop to portion 12 balls of cookie dough onto a parchment-lined baking sheet. Then, make an indent in every ball of dough utilizing the again of the news or a spoon.
- Fill the cookies. Now, place a frozen ball of cheesecake filling in every indentation you simply made within the cookies. Afterward, fastidiously shut the cookie dough across the filling, and roll it right into a clean ball. Return the stuffed cookies to your lined baking sheet.
- Bake. Bake these cookies at 350ºF for 20-22 minutes, till they’re frivolously golden however nonetheless comfortable within the center. Bake in batches as wanted, and funky the cookies on the pan for a couple of minutes earlier than you progress them to a wire rack.
The right way to Retailer
- Retailer these cookies in an hermetic container on the counter for as much as 3 days.
- Freeze the baked and cooled cookies for as much as 1 month.
