Strawberry Cheesecake Cookies

Creamy, fruity, and utterly irresistible, these Strawberry Cheesecake Cookies combine the best of a soft cheesecake center with juicy strawberry bites in a tender cookie.

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Course: Dessert

Cuisine: American

Keyword: Easy, Quick

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: cookies

Calories: 150kcal

Equipment

Mixing Bowl
Baking Sheet
Parchment Paper
Cookie Scoop

Ingredients

Dry Ingredients

2.25 cups All-purpose flour
1 teaspoon Baking powder
0.25 teaspoon Baking soda

Wet Ingredients

1 cup Sugar
0.5 cup Butter, softened to room temperature
1 package Cream cheese, softened 8 oz package
1 large Egg
1 teaspoon Vanilla extract

Mix-ins

1 cup Chopped fresh strawberries hulled and diced

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat for easy cleanup.
In a medium bowl, whisk together the flour, baking powder, and baking soda until evenly combined. Set aside.
In a large bowl or stand mixer, cream together the sugar, softened butter, and softened cream cheese until smooth and uniform, about 2 to 3 minutes on medium speed.
Beat in the egg and vanilla extract until fully incorporated. Do not overmix.
Gradually add the dry ingredients to the wet ingredients in two additions, mixing on low speed until just combined. The dough should be soft and slightly sticky.
Gently fold in the chopped fresh strawberries with a rubber spatula until evenly distributed.
Using a cookie scoop or tablespoon, drop spoonfuls of dough about 2 inches apart onto the prepared baking sheet.
Bake the cookies for 12 to 15 minutes or until the edges are set and the tops are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store leftover cookies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze cooled cookies for up to 2 months.

Nutrition