Strawberry Cheesecake Cookies Recipe

Strawberry Cheesecake Cookies Recipe

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Calories: 137kcal

Author: Becky Hardin - Easy Dessert Recipes

Raise your hand if you love cheesecake?! Who doesn’t love a soft and decadent cheesecake? These Strawberry Cheesecake Cookies will blow any cheesecake recipe you’ve ever tasted out of the water.

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Equipment

Kitchen Scale (optional)
3 Baking Sheet
Hand Mixer
Cookie Portion Scoop

Ingredients

½ cup unsalted butter 113 grams, slightly melted (1 stick)
4 ounces cream cheese 114 grams, room temperature (½ brick)
¾ cup brown sugar 160 grams
¼ cup granulated sugar 50 grams
2 large eggs 100 grams, room temperature
2 teaspoons pure vanilla extract 8 grams
2¾ cups all-purpose flour 330 grams
1 teaspoon baking soda 6 grams
1 teaspoon cornstarch 3 grams
½ teaspoon kosher salt
1¼ cups white chocolate chips 213 grams, divided
1¼ cups finely chopped dried strawberries 180 grams, divided

Instructions

Preheat oven to 350°F. Line 3-4 baking sheets (depending on the size of your baking sheets) with parchment paper. Set aside.
In a large bowl, using a hand mixer, beat the butter and cream cheese together until smooth, about 3 to 5 minutes.
½ cup unsalted butter, 4 ounces cream cheese
Add the brown sugar and granulated sugar into the butter mixture and beat until smooth, about 2 minutes.
¾ cup brown sugar, ¼ cup granulated sugar
Add in the eggs and vanilla extract. Beat until well combined.
2 large eggs, 2 teaspoons pure vanilla extract
In a separate bowl, whisk together flour, baking soda, cornstarch, and salt.
2¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, ½ teaspoon kosher salt
Add dry ingredients to wet ingredients and beat just until mixed. Do not overmix.
Stir in 1 cup of the white chocolate chips and 1 cup of the dried strawberries.
1¼ cups white chocolate chips, 1¼ cups finely chopped dried strawberries
Using a 2-tablespoon-sized cookie scoop, scoop cookie dough onto prepared baking sheets. Cookies should be spaced at least 2 inches apart.
Use your hands to form the cookies into smooth balls. Press the remaining ¼ cup white chocolate chips and ¼ cup dried strawberries into the tops of the cookies.
Bake the cookies (one tray at a time) for 10 minutes, or until the bottoms have slightly browned. The bottoms can burn quickly so keep an eye on them.
Let cookies cool completely before transferring to a container for storage.

Notes

Use a full-fat block of cream cheese, not the soft, spreadable cream cheese found in the small round containers.
Only bake one tray of cookies in the oven at a time to ensure even baking times.
Frozen strawberries are not suggested for this recipe as they will thaw and the extra liquid will throw off the recipe.

Storage: Store strawberry cheesecake cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Nutrition