Cheesecake Strawberry Cookies (Print Version)
# Ingredients:
→ Cream Cheese Center
01 -
6 ounces (170g) softened cream cheese
02 -
1/4 cup (30g) confectioners' sugar
→ Cookie Dough with Strawberries
03 -
1/2 cup (113g) unsalted butter, melted and cooled down
04 -
2 ounces (57g) softened cream cheese
05 -
3/4 cup (150g) white sugar
06 -
1/3 cup (71g) light brown sugar
07 -
1 large egg
08 -
2 1/2 cups (300g) plain flour
09 -
3/4 teaspoon baking soda
10 -
1/2 teaspoon kosher salt
11 -
3/4 cup (130g) strawberries, finely chopped
# Instructions:
01 -
Blend cream cheese and confectioners' sugar until smooth. Scoop tablespoons onto a parchment-lined tray. Freeze for at least an hour.
02 -
Combine melted butter, softened cream cheese, white sugar, and brown sugar. Stir in the egg, then add flour, baking soda, and salt. Mix together.
03 -
Carefully fold the chopped strawberries into the mix. Avoid overworking it.
04 -
Cover the dough and chill it in the fridge for about 30 minutes, or until the filling is completely frozen.
05 -
Form wells in portions of dough, place frozen filling inside, then cover and seal the edges with more dough.
06 -
Cook at 350°F for 15–17 minutes. Turn the trays halfway through baking. Let them cool on the sheet for 10 minutes, then move to a rack to cool fully.
# Notes:
01 -
Filling can be prepped 2 days early
02 -
Dough stays fresh in fridge up to 2 days
03 -
Store finished cookies for 3 days at room temp
04 -
Freeze cookies for up to 3 months