Description
Delightful Strawberry Cheesecake Cookies featuring a soft cookie exterior with a creamy, tangy cheesecake filling studded with freeze-dried strawberries and white chocolate chips. These cookies combine the classic flavors of strawberry and cheesecake in a perfect handheld treat, ideal for dessert or afternoon snacking.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
Add-ins
- 1 cup freeze-dried strawberries, chopped
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until combined and smooth, ensuring an even texture for the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Form Dough: Gradually add the dry ingredients into the wet mixture, mixing until a soft dough forms, being careful not to overmix to maintain tenderness.
- Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese with powdered sugar until smooth and creamy to create the cheesecake filling.
- Add Strawberry and Chocolate: Gently fold the chopped freeze-dried strawberries and white chocolate chips into the cookie dough, distributing them evenly throughout.
- Shape Cookies: Scoop 2 tablespoons of dough and flatten slightly in your hand. Place a small teaspoon of the prepared cheesecake filling in the center, then cover with more dough and seal to enclose the filling.
- Arrange for Baking: Place the formed cookies onto the prepared baking sheet about 2 inches apart to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 12 to 14 minutes or until the edges turn lightly golden, indicating the cookies are cooked through.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and prevents breaking.
Notes
- For best results, use freeze-dried strawberries instead of fresh to avoid excess moisture that can affect dough consistency and baking.
- Chilling the dough for 20 minutes before shaping can make stuffing the cookies easier and prevent filling leakage.
- Store cookies in an airtight container in the refrigerator for up to 4 days to maintain freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
