Description
These strawberry cheesecake cookies are soft, buttery, and bursting with fresh strawberry flavor. Each cookie is stuffed with a rich and creamy cheesecake filling, creating a delicious combination of textures. With crispy edges, a chewy center, and a tangy-sweet balance, these cookies are perfect for any occasion. Whether you’re baking for a holiday, a special gathering, or just a personal treat, this easy homemade cookie recipe is a must-try. Using real strawberries, simple pantry ingredients, and a quick freezing technique for the cream cheese filling, these cookies achieve the perfect balance of sweetness and richness. Follow this step-by-step guide to create bakery-style strawberry cream cheese cookies right at home.
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup fresh strawberries, diced small
For the Cream Cheese Filling:
- ¾ cup cream cheese, softened
- ¼ cup powdered sugar
Instructions
- Prepare the Cream Cheese Filling: In a small bowl, mix cream cheese and powdered sugar until smooth. Line a baking sheet with parchment paper and scoop 12 small teaspoons of the mixture onto it. Freeze for at least 1 hour or until firm.
- Make the Cookie Dough: In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Fold in the Strawberries: Gently fold in the chopped strawberries, being careful not to overmix to avoid excess moisture.
- Assemble the Cookies: Scoop 12 heaping tablespoons of cookie dough onto a parchment-lined baking sheet. Create an indentation in half of them, then place a frozen cream cheese ball into each indentation. Cover with the remaining dough balls and seal the edges.
- Chill the Cookie Dough: Place the assembled cookies in the refrigerator for 15 minutes while preheating the oven to 350°F (175°C).
- Bake the Cookies: Bake one sheet at a time for 13–17 minutes, or until the edges are lightly golden brown.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack. Enjoy warm for the ultimate cheesecake-stuffed cookie experience!
Notes
- Use fresh strawberries for the best flavor. If using frozen, dice them while still frozen and pat them dry before adding them to the dough.
- For extra richness, add white chocolate chips or a sprinkle of crushed graham crackers to the dough.
- Chill the assembled cookie dough before baking to prevent excessive spreading.
- For a crunchier texture, bake an extra 1–2 minutes and let cool completely before eating.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Dessert, Cookies, Cheesecake, Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 420 kcal
- Sugar: 27g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: strawberry cheesecake cookies, cheesecake-stuffed cookies, soft strawberry cookies, homemade cheesecake cookies, strawberry cream cheese cookies, chewy strawberry cookies, easy strawberry dessert