Strawberry Cheesecake Cookies (Printable Version)
Chewy cookies stuffed with smooth cheesecake and bits of strawberry. Great for gifts or adding to your treat tray.
# What You'll Need:
→ Cheesecake Filling
01 -
1/2 teaspoon vanilla extract
02 -
2 tablespoons powdered sugar
03 -
4 ounces cream cheese, softened
→ Cookie Dough
04 -
1/4 cup white chocolate chips
05 -
1/2 cup freeze-dried strawberries, crushed
06 -
1/4 teaspoon salt
07 -
1/2 teaspoon baking powder
08 -
1 1/2 cups all-purpose flour
09 -
1 teaspoon vanilla extract
10 -
1 large egg
11 -
3/4 cup granulated sugar
12 -
1/2 cup unsalted butter, softened
# Step-by-Step Guide:
01 -
Let your cookies sit on the tray for 5 minutes to cool off. After that, move them over to a wire rack so they can finish cooling down before you dig in.
02 -
Put your stuffed cookie dough balls on the lined tray. Keep about 2 inches between each. Slide the tray into your hot oven and bake them for about 12-14 minutes. The edges should look golden and the middles just barely set.
03 -
Grab a scoop of dough (about 1 and 1/2 tablespoons), press it flat, and tuck a frozen cheesecake center in the middle. Add a little more dough on top and pinch the sides to hide the filling. Do this with the rest of your dough and cheesecake balls.
04 -
Flip your oven on to 350°F (175°C). Lay out parchment paper over your baking tray to keep things from sticking.
05 -
Toss in your crushed freeze-dried strawberries and white chocolate chips. Gently stir so they spread out in the dough.
06 -
Mix salt, flour, and baking powder together in a separate bowl. Little by little, add this mix into your wet dough and stir until it all comes together smoothly.
07 -
Crack your egg into the bowl and pour in the vanilla. Mix it up until it’s all blended and looks nice and smooth.
08 -
Beat the softened butter with the sugar using a mixer in a big bowl. Keep going until it gets fluffy and looks pale—usually takes 2 or 3 minutes.
09 -
Spoon teaspoon-sized bits of the cheesecake filling onto a tray lined with parchment paper. Pop the tray in your freezer for at least 30 minutes, or until those bits are solid.
10 -
Throw your cream cheese, powdered sugar, and vanilla in a small bowl. Beat them with a hand mixer until the mix turns completely smooth and fluffy.
# Additional Notes:
01 -
Freezing your filling keeps it from bursting out while baking and makes it easier to handle.
02 -
Stick leftover cookies in a sealed container in the fridge. They'll stay good for about five days. Eat them cold or set them out to warm up a bit first.
03 -
If you can’t find freeze-dried strawberries, just use a swirl of strawberry jam or chopped, patted-dry fresh strawberries to keep things from getting soggy.