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Strawberry Cheesecake Cookies
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Irresistible strawberry cream cheese cookies with a surprise cheesecake filling.
Ingredients:
  • For the cream cheese filling
  • 6 ounces (170g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • For the strawberry cookies
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 2 ounces (57g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (71g) light brown sugar
  • 1 large egg
  • 2 1/2 cups (300g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup (130g) finely chopped strawberries
Instructions:
  • Prepare the filling by blending the cream cheese and powdered sugar in a small bowl until perfectly smooth. Line a freezer-safe baking sheet with parchment paper. Use a tablespoon to scoop 12 portions of the filling onto the prepared tray. Freeze for at least 1 hour until solid.
  • Prepare the cookie dough: In a large mixing bowl, combine melted butter, softened cream cheese, granulated sugar, and brown sugar until smooth. Mix in the egg. Add flour, baking soda, and salt. Using a spatula, gently fold until ingredients are almost fully mixed, allowing some streaks of dry flour to remain visible.
  • Incorporate the strawberries: Gently fold in the chopped strawberries using a spatula, being careful not to crush them or color the dough pink. Mix until just combined, ensuring no flour streaks are visible.
  • Refrigerate the dough: Cover the bowl and chill in the refrigerator for about 30 minutes until the filling is frozen and you are ready to assemble. This step is optional, but it will make cookie assembly easier by reducing stickiness.
  • Preheat the oven to 350°F and position racks in the top and bottom thirds. Line a second baking sheet with parchment paper.
  • To begin the cookie layer, take the cookie dough out of the refrigerator. If it has been refrigerated for more than a couple of hours, allow it to sit on the counter for approximately 20 minutes to soften. Utilize a size 40 portioner or about 1 1/2 tablespoons cookie scoop to place 12 dough balls onto the lined baking sheet. Indent the center of each cookie by pressing your thumb gently, similar to making thumbprint cookies.
  • Take the cheesecake filling out of the freezer. Place one frozen ball on each cookie. Reshape slightly to fit, if needed. Cover each filling with cookie dough, making sure it's fully sealed. Mounds will be big and tall.
  • To bake, arrange 6 cookies on each lined baking sheet, ensuring they are at least 3 inches apart. Bake both trays together for 8 minutes, then rotate the pans top to bottom and front to back. Continue baking for an additional 7 to 9 minutes until the edges are set and lightly browned. Allow the cookies to cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. For best results, store the cookies in an airtight container on the counter for up to 3 days, in the fridge for up to 1 week, or freeze for up to 3 months. Defrost in the refrigerator overnight. Enjoy the delicious cookies and don't forget to rate and comment on the recipe below!

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