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Strawberry Cheesecake Cookies

A hand holding a halved Strawberry Cheesecake Cookies showing the soft, golden exterior and bright pink, creamy strawberry filling.
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Bake soft, chewy cookies featuring a rich cheesecake center swirled with fresh strawberry flavor.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup strawberry puree (from about 1/2 cup fresh strawberries)
  • 1/2 cup chopped fresh strawberries (for mixing into dough)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. In a medium bowl, beat the softened cream cheese and powdered sugar until smooth. Mix in the strawberry puree until uniform.
  5. Take half of the cookie dough and gently fold in the chopped fresh strawberries.
  6. To assemble, scoop about 1 tablespoon of the plain dough and flatten it slightly in your palm. Place about 1 teaspoon of the strawberry cream cheese mixture in the center. Top with another small scoop of dough (plain or strawberry mixed) and gently press the edges to seal the filling inside, forming a ball.
  7. Place dough balls 2 inches apart on the prepared baking sheets.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a thicker cookie, chill the dough for 30 minutes before scooping and baking.
  • If your strawberry puree is too thin, simmer it briefly to reduce the liquid content before mixing into the cream cheese.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days.

Nutrition

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