Strawberry Cheesecake Cookies Filled (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
1/2 teaspoon vanilla extract
02 -
2 tablespoons powdered sugar
03 -
4 ounces cream cheese, softened
→ Cookie Dough
04 -
1/4 cup white chocolate chips (optional)
05 -
1/2 cup freeze-dried strawberries, crushed
06 -
1/4 teaspoon salt
07 -
1/2 teaspoon baking powder
08 -
1 1/2 cups all-purpose flour
09 -
1 teaspoon vanilla extract
10 -
1 large egg
11 -
3/4 cup granulated sugar
12 -
1/2 cup unsalted butter, softened
# Instructions:
01 -
Pop the tray in at 350°F (175°C) and bake for about 12 to 14 minutes, just until the edges turn golden while the centers barely set. Give them a breather for 5 minutes on the baking sheet, then slide them over to a wire rack till they cool off.
02 -
Line your baking sheet with parchment and preheat the oven to 350°F (175°C). Grab a chunk of dough, around 1 1/2 tablespoons, flatten it out, and tuck a frozen bit of cheesecake filling in the center. Add another piece of dough on top to close it up, making sure the edges are sealed tight. Set each cookie on the tray, spacing them out a couple of inches.
03 -
Toss the white chocolate chips and those crushed strawberries into the dough and fold them in gently. In another bowl, whisk your flour, salt, and baking powder together. Gradually mix the dry stuff into the wet stuff until it just comes together. Add in your egg and vanilla after you’ve creamed the butter and sugar for a few minutes until they look fluffy.
04 -
Take a small bowl and beat together the cream cheese, powdered sugar, and vanilla extract till the whole thing looks creamy and smooth. Drop spoonfuls onto a parchment-lined tray—teaspoon-size is good—and freeze them for at least half an hour so they hold their shape.
# Notes:
01 -
Chilling that cheesecake filling first keeps it super gooey inside and stops it from making a run for it during baking.
02 -
Stash cookies in the fridge inside a sealed container for five days max. Eat them cold or let them warm up a little first.
03 -
No freeze-dried strawberries? Stir in a swirl of strawberry jam or use dried strawberries—just dry off any extra moisture first.