Strawberry Cheesecake Cookie Recipe
Craving a sweet treat? Whip up these irresistible strawberry cheesecake cookies with our easy recipe. Get ready to indulge in a heavenly blend of flavors!
Ingredients
For the Cream Cheese Filling:
- 4 oz 113 g cream cheese
- 1 Tablespoon sour cream
- ⅛ teaspoon vanilla extract
For the Cookie Dough:
- 1 cup 226 g unsalted butter, softened
- ½ cup 100 g granulated sugar
- 1 cup 200 g light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ⅓ cups 410 g all-purpose flour
- 1 cup 112 g graham cracker crumbs
- 2 Tablespoons 18 g cornstarch
- 2 teaspoons baking powder
- A pinch of salt
- ½ cup chopped fresh strawberries
Instructions
Prepare the Cream Cheese Filling:
- Mix 4 oz cream cheese, 1 Tablespoon sour cream, and ⅛ teaspoon vanilla extract until smooth.
- Spoon the filling onto a baking sheet lined with parchment paper and freeze for 30 minutes.
Prepare the Cookie Dough:
- In a large bowl, cream together 1 cup unsalted butter, ½ cup granulated sugar, and 1 cup light brown sugar until fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- In another bowl, combine 3 ⅓ cups flour, 1 cup graham cracker crumbs, 2 Tablespoons cornstarch, 2 teaspoons baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in ½ cup chopped fresh strawberries.
Assemble the Cookies:
- Shape the dough into 13-15 balls, each about 2 Tablespoons in size.
- Place the balls on a baking sheet lined with parchment paper.
- Make a small dent in the center of each dough ball and place a frozen cream cheese filling inside. Gently press down to seal.
- Chill the cookies in the fridge for 30 minutes.
Bake the Cookies:
- Preheat oven to 375°F (190°C).
- Bake the cookies for 14-15 minutes, or until lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.