Strawberry Cheesecake Cookies
Delicious cookies that capture the creamy flavor of cheesecake wrapped in a chewy cookie, enhanced with fresh strawberries.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Make sure it's room temperature.
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract For the cookie dough.
- 1 cup chopped fresh strawberries Chop them small for even distribution.
Filling Ingredients
- 8 oz cream cheese, softened At room temperature.
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract For the filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
- Fold in the chopped strawberries.
- In another bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth to create the filling.
Assembly and Baking
- Scoop a tablespoon of the cookie dough, create a small indentation in the center, and fill it with the cheesecake mixture.
- Top with another tablespoon of dough and gently seal it.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until lightly golden.
- Let cool before serving and enjoy your strawberry cheesecake cookies!
Notes
For best results, ensure butter and cream cheese are softened. Store cookies in an airtight container in the fridge for 3-5 days. Uncooked dough can be frozen for up to a month.