Strawberry Cheesecake Cookies

Here’s a delicious recipe for Strawberry Cheesecake Cookies—soft, creamy, and bursting with strawberry flavor. They combine the best of both worlds: fruity sweetness and rich cheesecake indulgence.

🍓 Strawberry Cheesecake Cookies

Ingredients:

For the cookie dough:

• 1 cup (2 sticks) unsalted butter, softened

• ¾ cup granulated sugar

• ¾ cup brown sugar

• 2 large eggs

• 2 tsp vanilla extract

• 3 cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 cup freeze-dried strawberries, crushed (not fresh or frozen—they add too much moisture)

• Optional: ½ cup white chocolate chips

For the cheesecake filling:

• 8 oz cream cheese, softened

• ¼ cup powdered sugar

• 1 tsp vanilla extract

Instructions:

1. Make the cheesecake filling:

   • In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.

   • Scoop into small 1 tsp-sized mounds, place on parchment paper, and freeze for at least 30 minutes.

2. Make the cookie dough:

   • Cream the butter and sugars until light and fluffy (2–3 minutes).

   • Add eggs and vanilla and beat until combined.

   • In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture.

   • Fold in crushed freeze-dried strawberries and white chocolate chips (if using).

3. Assemble cookies:

   • Scoop about 2 tablespoons of dough, flatten it in your hand.

   • Place a frozen cheesecake center in the middle, then wrap the dough around it, sealing it completely.

   • Place on a baking sheet lined with parchment paper. Repeat with remaining dough and filling.

4. Chill dough balls for at least 30 minutes (important for preventing spreading).

5. Bake at 350°F (175°C) for 12–14 minutes, or until edges are lightly golden. Centers should look slightly soft.

6. Cool on the pan for 10 minutes, then transfer to a wire rack.

Tips:

• Use freeze-dried strawberries for intense flavor without extra moisture.

• These cookies freeze well once baked.