These cookies are the ultimate treat for strawberry cheesecake lovers. Each cookie is pillowy soft with real strawberry pieces folded into the dough and a surprise cream cheese filling in the center. The contrast between the tangy, creamy core and the sweet, buttery cookie makes every bite irresistible. Whether you’re baking for a summer picnic, a birthday, or just a cozy night in, these cookies are guaranteed to impress.
Ingredients:
For the Cream Cheese Filling:
- ¾ cup (170g) cream cheese, softened
- ¼ cup (30g) powdered sugar
For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2¾ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup (100g) fresh strawberries, finely diced
Instructions:
1. Prepare the Cream Cheese Filling
- In a small bowl, mix the cream cheese and powdered sugar until smooth.
- Line a small tray with parchment paper and scoop 10–12 heaping teaspoons of the mixture onto it.
- Freeze for at least 1 hour, or until firm.
2. Make the Cookie Dough
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add the egg, egg yolk, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the diced strawberries. Be careful not to overmix to avoid bleeding color into the dough.
3. Assemble the Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop 2 tablespoons of dough and flatten slightly in your hand. Place a frozen cream cheese ball in the center.
- Top with another tablespoon of dough and seal the edges, forming a tall dough ball around the filling.
- Repeat with remaining dough and filling. If the dough becomes sticky, chill it briefly.
4. Bake
- Bake the cookies for 13–17 minutes, or until the edges are lightly golden and the tops are set.
- Let them cool on the baking sheet for 10–15 minutes before transferring to a wire rack.
Tips & Variations:
- Use fresh strawberries only—frozen ones release too much moisture and can make the dough soggy.
- Add white chocolate chips for extra sweetness and texture.
- Chill the dough if it becomes too soft to handle, especially in warm kitchens.
- Make ahead: The cream cheese filling can be frozen up to 2 days in advance, and the dough can be refrigerated overnight.
Why You’ll Love These Cookies:
- Soft and gooey: The cream cheese center stays creamy even after baking.
- Naturally flavored: Real strawberries give these cookies a fresh, fruity burst.
- Perfectly indulgent: Like a slice of cheesecake in cookie form—portable and shareable.
These Strawberry Cheesecake Cookies are a celebration of texture and flavor—tangy, sweet, creamy, and soft all at once. Want to take them over the top? Drizzle with melted white chocolate or sandwich two cookies with extra cream cheese filling for a decadent twist.
Inspired by The Cookie Dough Diaries.