Description
Indulgent strawberry cheesecake cookies bring Italian bakery charm to classic American desserts, blending creamy cheesecake essence with sweet berry notes. Crisp edges and rich centers make these cookies an irresistible treat you’ll crave from first delightful bite.
Ingredients
Scale
Cheesecake Filling Ingredients:
- 4 ounces (113 grams) full-fat cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Cookie Base Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
Flavor and Decoration Ingredients:
- 1/2 cup white chocolate chips
- 1/2 teaspoon strawberry extract
- 1 ounce (28 grams) freeze-dried strawberries, broken into small pieces
- Pink food coloring (optional)
Instructions
- Craft the cheesecake filling by blending cream cheese, powdered sugar, and vanilla extract until silky and uniform in texture.
- Delicately portion the mixture into teaspoon-sized dollops on a parchment-lined tray, then freeze for approximately half an hour until solidified.
- Heat the oven to 350°F and prepare a parchment-covered baking sheet.
- Whisk together flour, baking soda, and salt in a separate mixing vessel.
- Cream butter with brown and granulated sugars until light and airy, developing a fluffy consistency.
- Incorporate egg, egg yolk, and vanilla extract, thoroughly integrating into the butter mixture.
- Gently fold dry ingredients into the wet mixture, stirring minimally to maintain a tender dough.
- Introduce white chocolate chips, strawberry extract, freeze-dried strawberries, and optional pink food coloring, distributing evenly throughout the dough.
- Remove frozen cheesecake portions from the freezer.
- Take a generous tablespoon of cookie dough, flatten it slightly, and nestle a frozen cheesecake filling in the center.
- Carefully encase the filling, ensuring complete coverage with the cookie dough.
- Arrange dough balls on the prepared baking sheet, maintaining ample spacing between each cookie.
- Bake for 10-12 minutes until edges achieve a delicate golden hue.
- Allow cookies to rest on the baking sheet for five minutes, then transfer to a wire rack for complete cooling.
Notes
- Chill the cheesecake filling thoroughly to prevent melting during baking and ensure a delightful creamy center that stays intact.
- Use room temperature ingredients for smoother cookie dough and better incorporation of flavors, helping create a more consistent texture.
- Opt for high-quality freeze-dried strawberries to intensify the fruity flavor without adding excess moisture to the cookie dough.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend, maintaining the cookie’s soft and chewy texture.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg