Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies feature image

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4.61 from 28 votes

Strawberry Cheesecake Cookies combine classic cheesecake cake and a soft & chewy cookie.

Prep Time20

Cook Time14

Chill Time30

Total Time1 4

Course: Dessert

Cuisine: American

Servings:

Calories: 178kcal

Author: Jennifer Fishkind

Ingredients

Cream Cheese Filling

6 ounces cream cheese softened
⅓ cup powdered sugar
½ tsp strawberry extract

Strawberry Cookie Dough

3 cups all-purpose flour spooned and leveled
1 tsp baking powder
½ tsp baking soda
1 cup (2 sticks) salted sweet cream butter softened
⅔ cup granulated sugar
⅓ cup light brown sugar packed
1½ tsp pure vanilla extract
½ tsp strawberry extract
1 large egg + 1 egg white room temperature
1 cup fresh strawberries capped, cored and finely chopped
1 tbsp all-purpose flour

Instructions

Cream Cheese Filling

Using a small mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 30 seconds, until smooth.
Reduce the mixer speed to medium-low and beat in the powdered sugar and strawberry extract. Increase the mixer speed to medium-high and beat for an additional 30 seconds until smooth.
Line a small baking sheet with parchment paper.
Using a small cookie scoop (approx. 1½ teaspoons) scoop out 24 dollops of the cream cheese mixture onto the prepared baking sheet. Space the dollops 2 inches apart. Gently press down on the dollops making round disks. Place the baking sheet in the freezer while you prepare the cookie dough.

Strawberry Cookie Dough

Add the flour, baking soda and baking powder to a medium size mixing bowl, and whisk to combine and set aside.
Using either a stand mixer, or a medium size mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1 - 1 ½ minutes until smooth.
Add the sugars and continue to mix for 1 minute until light and fluffy.
Add the vanilla extract and the strawberry extract, and mix just until combined.
Add the eggs, 1 at a time, mixing well after each egg.
Lower the mixer speed to low and add the flour mixture 1 cup at a time. Mix just until incorporated.
Tip: Coating the strawberries in flour will help keep them from all sinking to the bottom of the batter.
Toss the chopped strawberries in the 1 tablespoon of flour.
Fold in the strawberries to the cookie batter. Cover tightly and chill in the refrigerator for 30 minutes.
PRO-TIP: If you have a stand mixer, you can add the strawberries in and put it on the lowest speed (Kitchen-Aid is called "stir"). This is a bit easier than folding them in.
Preheat the oven to 375*. Line 2 baking sheets with parchment paper. Set them aside.
Using a large cookie scoop make 24 dollops of cookie dough. Place the dough 2 inches apart. There will be 12 cookies per baking sheet.
Remove the cream cheese disks from the freezer.
Place 1 of the cream cheese disks in the center of the cookie dough.
Gently press down and shape the dough around the cream cheese disks, encasing the cream cheese. Repeat the remaining dough balls. Bake for 12-14 minutes until the edges are golden brown. Allow the cookies to rest on the cookie sheet for 10-12 minutes before moving the cookies to a cooling rack to cool completely.
PRO-TIP: Use a spoon, small spatula or knife to move the cookie dough up the sides and on top of the cream cheese disks.

Notes

Storage :

To Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To Freeze: You can freeze the baked cookies, in an airtight container for up to 1 month. Allow the cookies to thaw overnight in the refrigerator before serving.

Tips:

Use fresh strawberries when they are in season. While frozen strawberries are an option for cooler months, they tend to hold more water and may make the dough sticky.
The cream cheese and the butter should be at room temperature, NOT melted. This will help preserve the shape of the cookies and prevent them from spreading too much during baking.
Strawberries should be finely chopped into small pieces so that they can easily fit into the cookies.
For easy clean-up, line your baking sheet with parchment paper or a silicone baking mat. This way there is no need to spray the baking sheet with non-stick spray.
If you are not able to find strawberry extract, you can omit it.

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