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Strawberry Cheesecake Cookies Recipe
Ben Carraoli

Strawberry Cheesecake Cookies Recipe

I have to admit, I never thought a cookie could completely steal my heart—but these strawberry cheesecake cookies did just that! From the first bite, I was hooked on the soft, buttery dough, the real strawberry pieces, and that creamy, tangy filling that melts in your mouth.
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • Unsalted butter – 1 cup softened for easy mixing and a rich, creamy base.
  • Granulated sugar – 1 cup adds sweetness and helps with slight crisp edges.
  • Brown sugar – ½ cup gives a deep, caramel-like flavor and chewy texture.
  • Egg – 1 large brings structure and moisture to the dough.
  • Vanilla extract – 2 tsp enhances the overall flavor profile.
  • All-purpose flour – 2 ½ cups provides the right balance of structure and softness.
  • Baking powder – 1 tsp helps the cookies rise slightly and stay soft.
  • Salt – ½ tsp balances the sweetness and enhances other flavors.
  • Fresh strawberries – 1 cup finely chopped, for natural strawberry flavor (avoid frozen to prevent soggy dough).
  • Cream cheese – 8 oz softened, for the tangy, gooey filling inside.
  • Powdered sugar – ⅓ cup sweetens the cream cheese filling and makes it smooth.

Method
 

  1. Start by mixing cream cheese with powdered sugar until smooth. Spoon the mixture onto parchment-lined plates and freeze for at least one hour until firm. This ensures a gooey center that won’t melt into the dough.
  2. In a large bowl, cream butter and both sugars until fluffy. Add the egg and vanilla, then gradually mix in the dry ingredients. Chop the fresh strawberries and fold them gently into the dough, keeping the batter light and airy.
  3. Scoop dough into large balls and press a dent in the center. Place a frozen cream cheese ball on top, then cover with another dough ball, pinching edges to seal. Chill assembled cookies briefly to firm up before baking.
  4. Preheat the oven while the cookies chill. Bake one tray at a time for 13–17 minutes until edges are slightly golden. Let them rest on the tray for 10 minutes before transferring to a cooling rack.

Notes

  • I always use fresh strawberries instead of frozen; it keeps the dough from getting too wet.
  • Wipe your fingers on a cloth while assembling cookies to prevent sticking.
  • Don’t overfill with strawberries; too much can make dough hard to handle.
  • Use heaping tablespoons for each cookie to ensure a soft, pillowy texture.
  • Pre-chill the dough before baking to maintain shape and keep the cream cheese intact.