Cheesecake Strawberry Cookies (Printable 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 up to you)
# How to Make It:
01 -
Once you’ve finished shaping, slide the cookie tray in the oven. Let them bake at 350°F (175°C) for 12–14 minutes so the centers are just barely baked and the edges go golden. Give them a few minutes right on the tray before moving each cookie over to a cooling rack to chill out completely.
02 -
Preheat to 350°F (175°C), then lay out parchment on your baking sheet. Pinch off about a tablespoon and a half of dough, pat it out flat, and pop a frozen filling ball in the center. Cover with another chunk of dough, seal the edges all around, and space out your stuffed cookies on your sheet pan.
03 -
Cream the butter and sugar till it’s fluffy, then throw in the egg and vanilla. Mix flour, baking powder, and salt in another bowl. Combine the dry mix with the creamed ingredients just until you don’t see flour. Gently fold in the crushed strawberries and those white chocolate chips at the end.
04 -
Beat cream cheese, powdered sugar, and vanilla together in a little bowl until it’s all creamy. Scoop little teaspoon blobs onto parchment, making sure they're spread apart. Let them freeze for at least 30 minutes—you’ll want them really firm for filling.
# Additional Tips:
01 -
Freezing the filling keeps the insides gooey and holds the middle together in the oven.
02 -
Tuck leftovers into an airtight box in your fridge. They'll be fine for up to 5 days; snack straight from the fridge or let them come up to room temp first.
03 -
If you can't find freeze-dried strawberries, swap for pieces of dried strawberries (dab the moisture off first) or gently swirl in some strawberry jam.