Strawberry Cheesecake Cookies (Print View)
Soft, creamy cookies with sweet strawberry flavor and rich cheesecake center—ready in 32 minutes.
# What You'll Need:
→ Cookie Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup freeze-dried strawberries, crushed
→ Cheesecake Filling
10 - 4 oz cream cheese, softened
11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon vanilla extract
→ Optional Topping
13 - 2 tablespoons freeze-dried strawberries, crushed
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until well combined.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
04 - Add egg and vanilla extract to the butter mixture. Beat until fully incorporated.
05 - Gradually mix in the dry ingredients, scraping down the bowl as necessary, until just combined.
06 - Fold in crushed freeze-dried strawberries until evenly distributed throughout the dough.
07 - Combine cream cheese, sugar, and vanilla in a small bowl. Mix until smooth and creamy.
08 - Scoop 1 tablespoon of cookie dough, flatten slightly in your palm, and place 1 teaspoon of cheesecake filling in the center. Cover with another tablespoon of dough, sealing edges completely. Roll into a ball and place on the baking sheet. Repeat with remaining dough and filling.
09 - Bake for 11–13 minutes until edges are lightly golden and centers are set.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with extra crushed freeze-dried strawberries if desired.
# Expert Hints:
01 -
- These cookies have the most surprising creamy center that makes people's eyes light up with every bite
- The freeze-dried strawberries give you concentrated flavor without making the dough soggy
02 -
- Sealing the dough around the cheesecake filling is crucial, otherwise the filling will leak out during baking and you'll have a sticky mess
- If your kitchen is warm, chill the filled dough balls for 10 minutes before baking to help them hold their shape
03 -
- Rotate your baking sheets halfway through baking time if your oven has hot spots so all cookies brown evenly
- Use a small cookie scoop for the dough portion to ensure all your cookies are the same size and bake at the same rate