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Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies - featured image
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These delightful cookies feature a soft, chewy texture with a sweet, tangy cream cheese filling and fresh strawberry pieces baked right in.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1 cup cold butter
  • ½ cup granulated sugar
  • 1 cup brown sugar, tightly packed
  • 2 eggs
  • 3 ⅔ cups gluten free 1 to 1 flour, or all purpose flour
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ⅓ cup finely diced strawberries
  • pinch sea salt, optional

Instructions

  1. Beat softened cream cheese and powdered sugar in a stand mixer until creamy.
  2. Scoop 1 teaspoon sized balls of cream cheese mixture.
  3. Place cream cheese balls on a parchment-lined baking pan.
  4. Freeze cream cheese balls while preparing the cookie dough.
  5. Add cold butter, granulated sugar, and brown sugar to a clean stand mixer.
  6. Beat butter and sugars for 2 to 3 minutes until no clumps of butter remain.
  7. Add eggs to the mixer.
  8. Stir until eggs are combined.
  9. Add flour, baking soda, vanilla extract, and sea salt to the mixer.
  10. Stir until a thick cookie dough is formed.
  11. Carefully fold in the finely diced strawberries.
  12. Place the bowl of cookie dough in the fridge for 30 minutes to firm up.
  13. Preheat oven to 350 degrees Fahrenheit (175°C).
  14. Line a baking pan with parchment paper.
  15. Remove dough from the fridge.
  16. Remove cream cheese balls from the freezer.
  17. Scoop large balls of cookie dough with a spoon.
  18. Place cookie dough balls on the lined baking pan.
  19. Press an indent in the center of each cookie dough ball using your thumb or the back of a spoon.
  20. Place one frozen cream cheese ball into each indent.
  21. Form the cookie dough into a ball around the cream cheese, ensuring it is completely sealed inside.
  22. Continue with remaining cookie dough and cream cheese balls.
  23. Space cookies at least 3 inches apart on the baking pan.
  24. Bake for 11 to 12 minutes, or until cookies are just set in the middle.
  25. Remove cookies from the oven.
  26. Allow cookies to cool on the pan for 10 minutes.
  27. Carefully transfer cooled cookies to a wire rack to finish cooling.

Notes

Ensure cream cheese is well-softened for a smooth filling.
Freeze cream cheese balls until solid to prevent leaking during baking.
Chill cookie dough for at least 30 minutes for best texture and less spreading.
Do not overbake; cookies will continue to set as they cool on the pan.

Find it online: https://homecookstudio.com/strawberry-cheesecake-cookies/