Irresistibly Soft Strawberry Cheesecake Cookies Recipe
Delight in these Strawberry Cheesecake Cookies, a quick and easy treat bursting with flavor and nostalgic joy.
Equipment
- Mixing bowl
- Electric mixer
- Baking sheet
- parchment paper
Ingredients
For the Dough
- 1 cup softened butter This creamy base adds richness and flavor to each cookie.
- ¾ cup granulated sugar Provides the perfect sweetness to balance the tangy cream cheese.
- ¼ cup brown sugar Adds a warm, molasses-like depth to the cookies.
- 1 teaspoon vanilla extract Enhances the overall flavor profile of the dough.
- 1 large egg Acts as a binding agent for a delightful texture.
- 2 cups all-purpose flour The backbone of the dough that gives structure to your cookies.
- ½ teaspoon baking soda Helps the cookies rise, giving them a light and fluffy bite.
- ½ teaspoon salt A pinch of salt enhances all the natural flavors of the ingredients.
For the Cheesecake Filling
- ½ cup softened cream cheese This is the star ingredient, bringing that classic cheesecake flavor into each bite.
For the Mix-ins
- 1 cup chopped fresh strawberries Bursting with juicy sweetness, they add a refreshing fruity essence.
- ½ cup white chocolate chips These chips lend a creamy touch that complements the strawberries beautifully.
Instructions
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine softened butter, granulated sugar, and brown sugar in a large mixing bowl, and beat until light and fluffy, about 3 minutes.
- Add vanilla extract and egg, and continue beating until fully incorporated and slightly thickened.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients until just combined.
- Beat softened cream cheese into the cookie dough until smooth and well integrated.
- Gently fold in chopped fresh strawberries using a spatula, being careful not to overmix.
- Stir in white chocolate chips until evenly distributed throughout the cookie dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until edges turn golden brown but centers still look soft.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
For best results, use room temperature ingredients. Don't overmix the dough to keep cookies soft and chewy. Store in an airtight container for up to 3 days.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg
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