Description
Delight in these New Strawberry Cheesecake Cookies, a perfect blend of creamy cheesecake filling and fresh strawberry-infused cookie dough. These soft and luscious cookies feature a hidden frozen cream cheese center that melts just right during baking, accented with white chocolate chips for an extra touch of sweetness. Ideal for a fruity dessert or a special treat, they combine the rich tang of cheesecake with the fresh burst of strawberries in every bite.
Ingredients
Cream Cheese Filling
- 8 oz cream cheese spread (about 1 cup)
- ¼ cup powdered sugar
Cookie Dough
- 1 cup unsalted butter, softened (salted will also work)
- ½ cup white granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 egg yolk
- ¼ tsp kosher salt
- 1 tsp baking soda
- 2¾ cup all-purpose flour
- ⅓ cup white chocolate chips
- ¾ cup fresh strawberries, chopped
Instructions
- Prepare Cream Cheese Filling: In a bowl, mix together the cream cheese spread and powdered sugar until smooth. Using a spoon, dollop small balls (about 0.75 to 1 inch) of the mixture onto a parchment-lined baking sheet placed on a flat surface in your freezer. Freeze these balls for about 2 hours, or overnight for best results, so they hold their shape during baking.
- Make Cookie Dough: Preheat your oven to 350ºF (175ºC). In a large bowl, beat softened butter with white and brown sugars using a standing or hand mixer until light and fluffy, about 1-2 minutes. Add the egg, egg yolk, and vanilla extract and mix until combined.
- Combine Dry Ingredients and Dough: In a separate medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Gradually add this to the butter mixture, mixing gently to avoid overworking the dough. Fold in the chopped fresh strawberries and white chocolate chips carefully to maintain the dough’s thickness.
- Form Cookie Bases: On a parchment-lined baking sheet, scoop and shape the dough into large balls about 1.5 to 2 inches in diameter, spacing them 1.5-2 inches apart to allow for spreading. Use a teaspoon to press down gently in the center of each ball to create an indent, reshaping edges with fingers if necessary.
- Insert Frozen Cream Cheese: Quickly remove the cream cheese balls from the freezer and press one into each cookie indent. Using the remaining dough, gently press small pieces over the cream cheese balls, just enough to cover them, creating a textured cracked look.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 16-20 minutes or until the tops are lightly toasted. Once baked, let the cookies cool on the sheet for at least 10 minutes. If they spread or lose their shape during baking, gently press the edges back into shape with a spatula while warm.
Notes
- Using powdered sugar in the cream cheese filling helps balance sweetness and texture.
- Freezing the cream cheese balls is crucial to prevent them from melting too quickly in the oven and being absorbed by the dough.
- You can use salted butter if unsalted is not available, but this may slightly affect saltiness.
- For best results, use fresh ripe strawberries and chop them finely to distribute flavor evenly without adding too much moisture.
- If you prefer, you can substitute white chocolate chips with semi-sweet or milk chocolate chips for variation.
- Prep Time: 20 minutes
- Cook Time: 16-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
