Description
These delightful cookies perfectly combine the classic tang of cheesecake with the sweet burst of strawberry in a soft, chewy package. Each bite offers a creamy filling nestled within a tender cookie speckled with freeze-dried strawberries.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup full-fat cream cheese, softened (for cookie dough)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 cup crushed freeze-dried strawberries
- For the Cheesecake Filling:
- 4 oz full-fat cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp pure vanilla extract
Instructions
- Prepare Cheesecake Filling: In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Refrigerate to firm up.
- Cream Wet Ingredients: In a large bowl, cream softened butter, 1/4 cup cream cheese, granulated sugar, and brown sugar until light and fluffy. Beat in egg and 1 tsp vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Mix Dough: Gradually add dry ingredients to wet, mixing on low speed until just combined. Fold in crushed freeze-dried strawberries.
- Form & Fill: Scoop 1.5 tbsp dough, flatten. Place 1 tsp cheesecake filling in center, seal dough around it. Form into balls. Chill for at least 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Place chilled cookies on parchment-lined baking sheets. Bake for 10-12 minutes until edges are lightly golden and centers are set.
- Cool: Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 30 mins
- Cook Time: 12-15 mins