Description
Soft, buttery cookies filled with a creamy cheesecake-and-strawberry center — a decadent treat that combines rich cream cheese, sweet strawberries, and tender cookie dough. Perfect for dessert boxes, parties, or cozy nights in.
Ingredients
For the Cookie Dough
-
1 cup (≈ 226 g) unsalted butter, softened
-
¾ cup granulated sugar
-
½ cup brown sugar, packed
-
1 large egg
-
1 teaspoon vanilla extract
-
2¼ cups (≈ 280–290 g) all-purpose flour
-
½ teaspoon baking powder
-
¼ teaspoon salt
For the Strawberry-Cheesecake Filling
-
8 oz (≈ 225 g) cream cheese, softened
-
¼ cup granulated sugar
-
1 teaspoon vanilla extract
-
½ cup fresh strawberries, finely chopped (or more, to taste)
-
2 tablespoons strawberry jam (optional — for more strawberry flavor)
Optional Finishing
-
Powdered sugar for dusting
-
A thin glaze (mix 1 cup powdered sugar + 1–2 tbsp milk + ½ tsp vanilla — optional)
Instructions
1. Make the Filling
-
In a bowl, beat softened cream cheese with sugar and vanilla until smooth and creamy.
-
Gently fold in the finely chopped strawberries (and jam, if using) until evenly distributed.
-
Chill the filling in the fridge for 15–20 minutes so it firms up slightly (easier to handle).
2. Prepare the Cookie Dough
-
Preheat your oven to 350 °F (175 °C).
-
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.
-
Beat in the egg and vanilla extract until well combined.
-
In a separate bowl, whisk together flour, baking powder, and salt.
-
Gradually mix the dry ingredients into the wet mixture until a soft dough forms. If dough is too sticky, chill 10 minutes.
3. Assemble the Cookies
-
Scoop about 1 tablespoon of dough and flatten it into a small disk in your palm.
-
Place about 1–1½ teaspoons of the chilled cheesecake-strawberry filling in the center.
-
Wrap the dough around the filling, sealing edges and rolling gently to form a smooth ball — the filling should be completely enclosed.
-
Place on a parchment-lined baking sheet spaced a couple inches apart.
4. Bake
-
Bake for about 12–15 minutes — cookies should be lightly golden on the bottoms and edges, but not overly browned (so filling stays creamy).
-
Remove from oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Finish (Optional)
-
Once cooled, dust lightly with powdered sugar — or drizzle with a simple vanilla glaze for extra sweetness.
Notes
-
Chilling the cream-cheese filling before stuffing helps prevent it from leaking during baking.
-
Make sure cookie dough fully encloses the filling — exposed filling may ooze or burn.
-
Don’t over-bake — you want the cookie to set but still remain soft to keep contrast with creamy center.
-
Let cookies cool before dusting or glazing — warm cookies can cause glaze to run or sugar to dissolve.