Strawberry Cheesecake Cookies
Ingredients:
For the Cookie Dough:
3½ tablespoons light brown sugar
3 tablespoons granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped fresh strawberries
For the Cheesecake Filling:
6 oz cream cheese, softened
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Directions:
Prepare the Cheesecake Filling
In a bowl, mix the cream cheese, granulated sugar, and vanilla extract until smooth. Scoop teaspoon-sized dollops onto a parchment-lined plate and freeze for at least 30 minutes.
Make the Cookie Dough
Cream the butter, brown sugar, and granulated sugar together until light and fluffy. Add the egg and vanilla extract, mixing until fully combined. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly incorporate the dry ingredients into the wet until a soft dough forms. Gently fold in the chopped strawberries.
Assemble the Cookies
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 2 tablespoons of dough and flatten it slightly in your palm. Place a frozen cheesecake filling portion in the center and wrap the dough around it to seal. Repeat with remaining dough and filling.
Bake and Cool
Place cookies on the prepared baking sheet, spacing them apart. Bake for 13–15 minutes, until the edges are set but the centers are still soft. Cool for 10 minutes before serving.
Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes
Kcal: 270 kcal | Servings: 12 cookies
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