Cheesecake Strawberry Cookies (Print Version)
# Ingredients:
→ Cheesy Filling
01 -
Softened cream cheese, 6 oz (170g)
02 -
30g (1/4 cup) powdered sugar
→ Strawberry Cookie Dough
03 -
113g (1/2 cup) melted butter, slightly cooled
04 -
2 oz (57g) softened cream cheese
05 -
Granulated sugar, 150g (3/4 cup)
06 -
71g (1/3 cup) light brown sugar
07 -
1 large egg
08 -
300g (2 1/2 cups) plain flour
09 -
Baking soda, 3/4 tsp
10 -
1/2 tsp kosher salt
11 -
Chopped strawberries, 130g (3/4 cup)
# Instructions:
01 -
Blend the powdered sugar with cream cheese until creamy. Scoop out spoonfuls and place them on a tray lined with parchment paper. Freeze for a minimum of 1 hour.
02 -
Stir together the melted butter, cream cheese, both sugars, and egg until smooth. Mix in salt, baking soda, and flour just until combined.
03 -
Carefully mix in the strawberry pieces just until combined. Don’t overdo it.
04 -
Place the dough in the fridge for around 30 minutes while ensuring the filling is frozen.
05 -
Scoop some dough, make an indent, and add frozen filling inside. Seal it well with more dough so it’s fully enclosed.
06 -
Bake them in a 350°F oven for 15-17 minutes, swapping trays halfway through. Let them sit on the baking sheet for 10 minutes before moving to a wire rack.
# Notes:
01 -
Make filling up to 2 days in advance
02 -
Dough stays good in the fridge for 2 days
03 -
Cookies last 3 days at room temperature
04 -
Freeze for up to 3 months