Description
These Strawberry Cheesecake Cookies are soft, sweet, and filled with a cold cheesecake center, offering a delightful combination of cookie and cheesecake in every bite.
Ingredients
Scale
- Butter, softened – 1 cup
- Brown sugar, packed – ¼ cup
- Granulated sugar – 1 cup
- 1 large egg, room temperature
- Vanilla extract – 2 teaspoons
- Strawberry extract – ½ teaspoon
- Red or pink food coloring (optional) – 1 teaspoon
- All-purpose flour – 2½ cups
- Baking soda – 1 teaspoon
- Baking powder – ½ teaspoon
- Salt – ¼ teaspoon (omit if using salted butter)
- Cream cheese, softened – 1 cup
- Powdered sugar – ⅔ cup
- Vanilla extract – 1 teaspoon
- Granulated sugar – about 1 cup (for rolling)
Instructions
- Prepare Cheesecake Filling: Beat the cream cheese, powdered sugar, and vanilla until smooth. Drop 1–2 teaspoon dollops onto a parchment-lined tray and freeze 30–60 minutes.
- Cream Butter and Sugars: Beat butter with brown and granulated sugars until light and fluffy, about 3 minutes.
- Add Wet Ingredients: Mix in egg, vanilla, strawberry extract, and food coloring until fully combined.
- Add Dry Ingredients: Mix in flour, baking soda, baking powder, and salt on low speed until just combined. Dough should be thick and not sticky.
- Stuff Cookies: Flatten 2 tablespoons dough, place frozen cheesecake dollop in center, seal completely. Roll into smooth ball and coat in granulated sugar.
- Bake: Bake at 350°F for 10–12 minutes until edges are set and centers are soft. Cool completely on baking sheet to allow filling to firm up.
Notes
Serve at room temperature for best texture. Store in the fridge for up to 5 days and freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg