If you’re a fan of both cheesecake and cookies, these Strawberry Cheesecake Cookies are the perfect treat for you! With a soft and chewy texture, these cookies are filled with a rich cheesecake flavor and a burst of sweet, juicy strawberries. They’re a fun twist on traditional cookies, combining the best of both worlds — creamy, tangy cheesecake and sweet strawberry goodness. Whether you’re preparing them for a special occasion or a casual dessert, these cookies are sure to impress.
Why You’ll Love This Recipe
These Strawberry Cheesecake Cookies are the ultimate indulgence, offering the rich, creamy taste of cheesecake in a fun, cookie form. The addition of real strawberries brings a fresh, fruity flavor that pairs beautifully with the creamy cheesecake filling. With their soft texture and chewy consistency, these cookies feel like a dessert lover’s dream. They’re easy to make and perfect for sharing, whether at a family gathering, potluck, or just as an afternoon treat. If you’re a fan of fruity desserts with a twist, this recipe will quickly become a favorite.
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh strawberries, chopped into small pieces
- 1/2 cup white chocolate chips (optional, for added sweetness)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract to the bowl, and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped strawberries and white chocolate chips (if using). Be careful not to overmix, as the strawberries can release juice and make the dough too soft.
- Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-14 minutes or until the edges of the cookies are lightly golden brown. The centers may look soft, but they will firm up as the cookies cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: 30 minutes
Variations
- Add Lemon Zest: For a tangy twist, add 1 tablespoon of lemon zest to the dough to complement the cheesecake flavor.
- Use Frozen Strawberries: If fresh strawberries aren’t available, you can use frozen strawberries. Just make sure to thaw them and drain any excess liquid before chopping.
- Use Dark Chocolate: For a richer flavor, substitute white chocolate chips with dark or milk chocolate chips.
- Make Them Gluten-Free: Use a 1:1 gluten-free flour blend to make these cookies suitable for those with dietary restrictions.
- Strawberry Swirl: Swirl in some strawberry jam or puree into the dough for a marbled effect.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days. They will stay soft and fresh.
- Freezing: To freeze the dough, scoop out the cookie dough onto a baking sheet and freeze for 1-2 hours. Once frozen, transfer the dough balls to a freezer-safe bag or container for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
- Reheating: To enjoy warm cookies, reheat individual cookies in the microwave for about 10-15 seconds, or place them in a preheated 350°F (175°C) oven for a few minutes.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them to avoid excess moisture in the dough.
2. Can I make these cookies ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. You can also freeze the cookie dough for later use.
3. How do I keep these cookies from getting too soft with strawberries in the dough?
Make sure to chop the strawberries into small pieces to prevent them from releasing too much moisture. You can also pat them dry with a paper towel before adding them to the dough.
4. Can I use a different type of cheese for these cookies?
Cream cheese is what gives these cookies their cheesecake flavor, so it’s best to use cream cheese. Other types of cheese would change the taste and texture.
5. Can I make these cookies without the white chocolate chips?
Yes, you can omit the white chocolate chips if you prefer or replace them with another type of chocolate, like dark or milk chocolate chips.
6. How can I make these cookies more tangy?
To enhance the tanginess, add a tablespoon of lemon juice or lemon zest to the dough. This will balance the sweetness and create a more complex flavor.
7. Can I use a different fruit in place of strawberries?
Yes! You can use other berries like raspberries or blueberries, or even diced peaches or cherries. Just make sure to adjust the moisture content if using juicier fruits.
8. How do I know when the cookies are done?
The cookies should be lightly golden around the edges but still soft in the center. They will continue to firm up as they cool on the baking sheet.
9. Can I add a glaze to these cookies?
Yes, you can drizzle a simple glaze made of powdered sugar and milk over the cookies for an extra touch of sweetness.
10. Are these cookies suitable for making ahead of time?
Yes, you can make these cookies ahead of time. Store them in an airtight container at room temperature for a few days, or freeze them for longer storage.
Conclusion
These Strawberry Cheesecake Cookies are a delightful treat that perfectly combines the creamy, tangy flavors of cheesecake with the sweetness of strawberries. With their soft, chewy texture and irresistible flavor, these cookies are a fantastic dessert option for any occasion. Easy to make and full of flavor, they’re sure to become a favorite in your dessert rotation. Whether you’re sharing them with friends and family or enjoying them on your own, these strawberry cheesecake cookies are bound to bring a smile to everyone’s face!
Print
Strawberry Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Strawberry Cheesecake Cookies combine the best of cheesecake and cookies into one irresistible treat. Soft, chewy, and packed with creamy cheesecake flavor and juicy strawberries, these cookies are a fun twist on traditional cookies. Perfect for any occasion, whether you’re treating yourself or sharing with loved ones, these cookies will become your new favorite dessert.
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh strawberries, chopped into small pieces
- 1/2 cup white chocolate chips (optional, for added sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract, then beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped strawberries and white chocolate chips (if using). Be careful not to overmix, as the strawberries can release juice and make the dough too soft.
- Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-14 minutes or until the edges of the cookies are lightly golden brown. The centers may look soft, but they will firm up as the cookies cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days. They will stay soft and fresh.
- Freezing: To freeze the dough, scoop out the cookie dough onto a baking sheet and freeze for 1-2 hours. Once frozen, transfer the dough balls to a freezer-safe bag or container for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
- Reheating: To enjoy warm cookies, reheat individual cookies in the microwave for about 10-15 seconds, or place them in a preheated 350°F (175°C) oven for a few minutes.
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