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Delicious strawberry cheesecake cookies fresh out of the oven.

Strawberry Cheesecake Cookies

Delightful cookies that combine the rich flavors of cheesecake and the freshness of strawberries in a fun, chewy treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Make sure it's at room temperature for a creamy texture.
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract For added flavor.
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
For the Cheesecake Filling
  • 8 oz cream cheese, softened Low-fat can be used for a lighter version.
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped fresh strawberries Use ripe strawberries for best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy, about 3 to 4 minutes.
  3. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to your wet ingredients, mixing just until combined.
  5. In another bowl, beat together the cream cheese, sugar, and vanilla extract until smooth, then gently fold in the chopped strawberries.
Baking
  1. Using a cookie scoop, drop a tablespoon of cookie dough onto the prepared baking sheets, making a small indentation in the center to fill with cheesecake filling.
  2. Fill each indentation with about 1 teaspoon of the cheesecake filling.
  3. Bake in the preheated oven for 12-15 minutes, until the edges are lightly golden but should remain soft in the center.
  4. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chill the dough in the refrigerator for 30 minutes before baking for firmer cookies. For variety, swap strawberries with blueberries or raspberries. Store leftovers in an airtight container at room temperature for up to 5 days or in the fridge for up to a week. Freezes well.