Description
Delightful cookies filled with creamy cheesecake and fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup chopped fresh strawberries (patted dry)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a bowl, beat the softened cream cheese with 1/4 cup sugar and 1/2 teaspoon vanilla extract until smooth. Scoop small teaspoons onto a parchment-lined tray and freeze for 30 minutes.
- Whisk together the flour, baking soda, baking powder, and salt in a large bowl.
- In another bowl, cream together the butter, 1 cup granulated sugar, and brown sugar until fluffy.
- Beat in the egg and 2 teaspoons of vanilla extract until well combined.
- Gradually mix in the dry ingredients just until combined.
- Gently fold in the chopped strawberries using a spatula.
- Scoop 2 tablespoons of dough, flatten it slightly, place a frozen cheesecake ball in the center, and wrap the dough around it. Seal completely.
- Chill the stuffed dough balls for 30 minutes in the refrigerator or freezer.
- Preheat the oven to 350°F (175°C). Bake cookies for 12–14 minutes until edges are golden.
- Let cool on the baking sheet for 5–10 minutes, then transfer to a wire rack. Serve warm or chilled.
Notes
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cookies, strawberry cheesecake, dessert, sweet treat, baking