trawberry Cheesecake Cookies
These deliciously chewy strawberry cheesecake cookies are the perfect treat, featuring a simple cookie dough studded with fresh strawberries and filled with sweetened cream cheese. Enjoy the ultimate combination of chewy cookies and strawberry cheesecake!
Ingredients
For the Cream Cheese Filling:
6 ounces 170g brick cream cheese, cold 燎
cup 40g powdered sugar
For the Strawberry Cookies:
2 cups 300g all-purpose flour, spooned and leveled
1 tablespoon cornstarch
teaspoon baking powder 籠
teaspoon baking soda 籠
teaspoon salt 蓼
1 cup 225g unsalted butter, room temperature 杻
cup 100g packed brown sugar, light or dark
cup 100g granulated sugar
1 large egg, room temperature 讀
1 large egg yolk, room temperature 讀
1 teaspoon pure vanilla extract
cup 120g fresh strawberries, washed, hulled, and chopped into small cubes
Instructions
1 Make the Cream Cheese Filling:
Line a small baking sheet with parchment paper.
In a medium bowl, cream together the cream cheese and powdered sugar until smooth.
Drop 12 even spoonfuls about 1 tablespoon each of the cream cheese mixture onto the parchment-lined baking sheet.
Place the baking sheet in the freezer and freeze the cream cheese balls for about 30 minutes or until firm to the touch.
2 Make the Strawberry Cookie Dough:
Preheat your oven to 350F 175C. Line 2 large baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the room-temperature butter, brown sugar, and granulated sugar. Using an electric mixer fitted with a paddle attachment or a wooden spoon, cream together until light and fluffy about 1 to 2 minutes on medium speed.
Add the whole egg, whisking to combine. Then add the egg yolk and vanilla, whisking again.
Gradually add the dry ingredients, folding together until just before fully combined.
Gently fold in the chopped strawberries, being careful not to crush them. The dough will be quite sticky.
3 Assemble the Cookies:
Use a large cookie scoop to portion out 12 even balls of cookie dough onto the parchment-lined baking sheets. You should have about cup of cookie dough left over.
Create an indent in the center of each ball of dough using the back of a teaspoon or your thumb, stopping just before it hits the bottom. If the dough sticks, lightly dip in flour.
Place a cold cream cheese ball into the center indent of each cookie dough ball.
Use the leftover cookie dough to cover the tops of the cream cheese. About 1 tablespoon of remaining cookie dough should cover each ball of cream cheese.
Lightly flour your fingers and press the seam between the bottom and top cookie dough to seal completely.
4 Bake the Cookies:
Bake one baking sheet at a time in the center of your preheated oven for 13 to 15 minutes, or until lightly browned along the edges and the tops no longer appear wet. Keep the second baking sheet of cookies in the fridge until ready to bake.
Cool the cookies on the baking sheet for about 10 minutes before transferring them to a wire rack. Let them cool completely to room temperature before serving.
Enjoy these delightful strawberry cheesecake cookies with a glass of milk or your favorite beverage!