Strawberry Cheesecake Cookies

5 from 6 votes

These Strawberry cheesecake cookies are soft, chewy cookies and have a sweet cheesecake filling in the center. Made with fresh strawberries and white chocolate chips, these strawberry cookies are going to become a family favorite!

Prep Time30

Cook Time15

Chilling Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 294kcal

Author: Heather Perine

Ingredients

For cheesecake filling

4 ounces (1/2 block) full fat cream cheese softened to room temperature
¼ cup (28 g) powdered sugar
½ teaspoon vanilla extract

For the cookies

3 cup (360 g) all purpose flour *spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 226 g) unsalted butter, room temperature
1 cup (213 g) packed light brown sugar
¼ cup (50 g) granulated sugar
1 large egg room temperature
1 large egg yolk room temperature
2 teaspoons vanilla extract
½ cup (85 g) white chocolate chips
½ teaspoon strawberry extract
1 ounce (about 3/4 cup) freeze dried strawberries broken down into small pieces
pink food coloring optional

Instructions

Make cheesecake filling

In a large mixing bowl with an electric mixer (I like to use my stand mixer fitted with the paddle attachment but a hand mixer will also work) beat together the cream cheese, powdered sugar, and vanilla on medium speed for 1-2 minutes until smooth. Scrape down the sides of the bowl as necessary. 4 ounces (1/2 block) full fat cream cheese ¼ cup (28 g) powdered sugar ½ teaspoon vanilla extract
Drop by about 1 1/2 teaspoon spoonfuls onto a parchment paper or wax paper lined baking sheet or plate and freeze while you prepare the cookie dough. You need 18 cream cheese centers.

Make cookies

In a small mixing bowl, whisk together the flour, baking soda and salt. Set aside. 3 cup (360 g) all purpose flour 1 teaspoon baking soda 1 teaspoon salt
In a large mixing bowl, with an electric mixer, beat together the softened butter, brown sugar, and granulated sugar together on medium-high speed for 2 minutes. 1 cup (2 sticks, 226 g) unsalted butter, 1 cup (213 g) packed light brown sugar ¼ cup (50 g) granulated sugar
Beat in the egg, the egg yolk, vanilla, and strawberry extract until evenly incorporated. Scrape down the bowl as needed. 1 large egg 1 large egg yolk 2 teaspoons 2 teaspoons vanilla extract½ teaspoon strawberry extract
Turn the mixer to low and add in the flour mixture, mixing until just combined. Fold in the white chocolate chips and freeze dried strawberries until evenly incorporated. Add a few drops of pink food coloring and beat to combine. ½ cup (85 g) white chocolate chips 1 ounce (about 3/4 cup) freeze dried strawberries pink food coloring
Scoop the dough into 1/4 cup portions. I like to use a medium cookie scoop but two spoons also work. Flatten each dough ball with your hands into a flat circle. Place one cream cheese center in the center of the flattened cookie dough. Form the dough into a ball around the cream cheese, making sure it’s sealed inside and no cream cheese mixture is exposed.
If you don't have a medium-sized cookie scoop that holds 1/4 cup, you can use a small cookie scoop and scoop one portion and fill with a cheesecake center then scoop another cookie dough on top and form into a ball.
Space the cookies 2- inches apart onto the prepared cookie sheets. I place 8 on a cookie sheet because these make fairly large cookies. Chill cookies for 1 hour until baking. This helps prevent the centers from leaking out and the cookies from spreading.
Position a rack in the center of the oven and preheat oven to 375°F (190°c). Prepare baking sheets with parchment paper (or silicone baking mat).
Bake for 10-12 minutes, or until the edges are golden brown and the tops are puffy and just set.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Storage: You can store these strawberry cheesecake cookies once cooled completely for up to 4 days in an airtight container at room temperature.
Freezing: Let the cookies cool completely on a wire rack, then freeze by placing in a plastic ziploc bag. Freeze for up to 3 months. Thaw at room temperature before enjoying. You can also freeze unbaked cookies. Freeze the cookie dough balls on a baking sheet until frozen solid, then once frozen, transfer to a plastic ziploc bag and freeze for up to 3 moths. Once ready to bake, bake frozen, no need to thaw, just add on a few additional minutes of bake time.
Strawberries: If you can't find freeze dried strawberries, you can use diced fresh strawberries, but it may make the dough a bit sticky.

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