Cheesecake Strawberry Cookies (Print-Friendly Version)
# What You'll Need:
→ Cheesecake Filling
01 -
4 ounces cream cheese, softened
02 -
2 tablespoons powdered sugar
03 -
1/2 teaspoon vanilla extract
→ Cookie Dough
04 -
1/2 cup unsalted butter, softened
05 -
3/4 cup granulated sugar
06 -
1 large egg
07 -
1 teaspoon vanilla extract
08 -
1 1/2 cups all-purpose flour
09 -
1/2 teaspoon baking powder
10 -
1/4 teaspoon salt
11 -
1/2 cup freeze-dried strawberries, crushed
12 -
1/4 cup white chocolate chips (totally optional)
# Step-by-Step Directions:
01 -
Once they're out, keep cookies on the hot tray for five minutes, then let them sit on a wire rack till totally cool. Watch for golden edges but soft middles—it takes about 12 to 14 minutes in a 350°F (175°C) oven.
02 -
With your oven warmed to 350°F (175°C) and parchment ready, shape about 1 and a half tablespoons of dough and press it flat. Pop in a chunk of frozen cheesecake center, cap it off using more dough, and squish everything closed. Spread the cookies a couple inches apart on your tray.
03 -
Give the butter and sugar a good mix until it gets fluffy. Next, pop in the egg and vanilla. In a second bowl, stir the flour, baking powder, and salt together. Pour the dry stuff into the rest and gently mix until barely blended, then add in those strawberries and white chocolate chips last.
04 -
Grab a bowl and whip together the cream cheese, powdered sugar, and vanilla till super smooth. Spoon out small lumps, about a teaspoon each, onto parchment and freeze them at least 30 minutes so they're easy to handle later.
# Helpful Notes:
01 -
Freezing your cheesecake centers first keeps them nice and gooey instead of running out everywhere in the oven.
02 -
Store your cookies in a closed container in the fridge for up to five days. Eat them cooled or let 'em sit out if you want.
03 -
If you’re out of freeze-dried strawberries, you can use regular dried ones (pat off extra moisture) or swirl in some strawberry jam.