Description
A batch of golden-brown strawberry cheesecake cookies cooling on a wire rack. The cookies are filled with a creamy cheesecake center and dotted with fresh strawberry pieces, creating the perfect balance of fruity sweetness and rich, tangy flavor.
Ingredients
Scale
- For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup white sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 ½ cups fresh strawberries, chopped
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Cheesecake Filling: In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Chill in the refrigerator for at least 15 minutes to firm up.
- Make the Cookie Dough: In a large mixing bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the chopped strawberries.
- Assemble the Cookies: Scoop out small balls of dough, flatten them slightly, and place about a teaspoon of the chilled cheesecake filling in the center. Wrap the dough around the filling, sealing it completely. Place the cookies on a lined baking sheet.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12-15 minutes, or until the edges are golden and the centers are just set. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Serve and Enjoy: Let the cookies cool completely and enjoy the creamy, fruity goodness!