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.
