Strawberry Cheesecake Cookies
Introduction
Strawberry Cheesecake Cookies are a delightful treat that combines the best of two worlds: the soft, chewy goodness of cookies and the creamy, rich flavor of cheesecake. These cookies are bursting with fresh strawberries and white chocolate, perfect for any occasion. Whether you’re looking for a sweet dessert or a fun snack, these cookies will satisfy your cravings.
Why Make This Recipe
There are many reasons to make Strawberry Cheesecake Cookies. First, they are easy to prepare, making them a great recipe for bakers of all skill levels. Second, the combination of strawberries and white chocolate adds a refreshing sweetness. Finally, these cookies bring a unique twist to traditional cookies—who doesn’t love a surprise cheesecake filling? Your family and friends will love them!
How to Make Strawberry Cheesecake Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 1 cup white chocolate chips
Directions
- Prepare the Cheesecake Filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Use a teaspoon to scoop small portions onto a lined baking sheet and freeze for 30 minutes, or until firm.
- Make the Cookie Dough: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Add the eggs and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the diced strawberries and white chocolate chips.
- Assemble the Cookies: Scoop a tablespoon of cookie dough, flatten it slightly, and place a frozen cheesecake filling portion in the center. Cover with another tablespoon of cookie dough, sealing the edges to encase the filling completely. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies for 12–15 minutes, or until the edges are golden brown but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve these cookies warm for a gooey cheesecake center, or chill them for a firmer, creamy bite.
How to Serve Strawberry Cheesecake Cookies
These cookies can be served on their own or paired with a scoop of vanilla ice cream for a delicious dessert. You can also dust them with powdered sugar or serve with extra strawberries on the side. They make a great addition to any dessert table.
How to Store Strawberry Cheesecake Cookies
To keep your Strawberry Cheesecake Cookies fresh, store them in an airtight container at room temperature. They will stay tasty for up to five days. If you want to keep them longer, you can freeze the cookies in a freezer-safe container. Just make sure to let them cool completely before freezing.
Tips to Make Strawberry Cheesecake Cookies
- Ensure the butter and cream cheese are at room temperature for easy mixing.
- Chop the strawberries into small pieces so they blend well into the cookie dough.
- Don’t overmix the dough; mix until just combined for the best texture.
- If you like a little crunch, you can add chopped nuts like walnuts or pecans.
Variation
Try using different fruits like raspberries or blueberries instead of strawberries for a new flavor. You can also swap white chocolate chips for dark chocolate chips for a richer taste.
FAQs
Q1: Can I use frozen strawberries instead of fresh ones?
A1: Yes, you can use frozen strawberries. Just make sure to thaw and drain any excess liquid before adding them to the dough.
Q2: How do I know when the cookies are done baking?
A2: The cookies are done when the edges are golden brown, and the centers are still slightly soft.
Q3: Can I make the cheesecake filling ahead of time?
A3: Yes, you can prepare the cheesecake filling in advance and store it in the refrigerator for up to 2 days before using. Just freeze it in small scoops when you’re ready to make the cookies.
