Strawberry Cheesecake Cookies
These strawberry cheesecake cookies are perfection! There so easy to make, soft, chewy and have crunchy edges. The flavour is unreal, every bite has a chunk of strawberries with the gooey, melt in your mouth cream cheese filling in the centre!
Can I use Frozen Strawberries?
Yes, however it’s not recommended. Since frozen fruit hold a lot of water it’s important to move quickly, witch releases into the dough while they thaw, causing the cookie dough to become sticky and much harder to work with. Another important thing to keep in mind is that the color can bleed into the dough with frozen strawberries.
If frozen strawberries are the only thing you have on hold, you can still use them. You’d just have to work a lot quicker and make sure to cut them up before starting the cookies.
How to mix strawberries into the dough?
When mixing the strawberries into the dough try to only fold them a few times. You never want to mix them too much or the strawberries will get squished and the color will start to blend into the dough, causing it to be more sticky and hard to work with.
Can I make these cookies without the filling?
Totally! You can completely skip the filling if you don’t want it and you'll still have the most delicious, chewy, soft and crunchy strawberry cookies!
How to store these cookies?
The best way to enjoy these cookies are freshly baked when the cookies are still chewy and crunchy. As the cookies contain the cream cheese filling, store in an airtight container into the fridge for 3 to 5 days.
These cookies are also great for freezing and enjoying later when you want a strawberry cheesecake cookie ready on the go!
Serving size
Around 8-10 cookies (Note: These cookies are a bit bigger than the regular size)!
Ingredients
3/4 cup butter, room temperature
2/3 cup granulated sugar
1/4 cup brown sugar
1 egg
2 tsp vanilla
1 3/4 cup All-purpose flour
1/2 tbsp corn-starch
3/4 tsp baking soda
1 tsp salt
Cream cheese filling
3/4 cup cream cheese, room temperature
3 tbsp powdered sugar
Instructions
Step 1
For the cream cheese filling, began by mixing the room temperature cream cheese with powdered sugar until fluffy (around 3 minutes). Scoop 1 tbsp balls and place on a parchment paper lined tray/plate and place in the fridge until ready to use.
Step 2
Preheat oven to 350*F (180C). Line a baking pan with parchment paper and set aside.
Step 3
With a whisk, beat butter, brown sugar and granulated sugar together until fluffy and mixture turns an off-white color (about 2 minutes). Add the egg and vanilla extract and mix until a smooth consistency.
Step 4
Add the flour, corn-starch, baking soda and salt. Mix until a soft dough forms. Then add the strawberries. Fold gently 2 to 3 times.
Step 5
Use a 1,5 ounce cookie scoop. Flatten the dough and add one ball of cream cheese to the centre. Take a little bit more cookie dough and roll into a ball. Bake for 12 to 17 minutes, or until the centre has puffed up and the cookie is slightly golden. Enjoy!
