Description
These Strawberry Cheesecake Cookies combine the creamy richness of cream cheese with the fresh sweetness of strawberries and white chocolate chips for a soft, flavorful treat. Perfectly golden on the edges with a tender, chewy center, these cookies are a delightful twist on traditional cheesecake in cookie form.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cream cheese, softened
- 1 cup chopped fresh strawberries
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes, ensuring a smooth base for the dough.
- Add Vanilla and Egg: Mix in the vanilla extract and the egg, continuing to beat on medium speed until fully incorporated, which helps bind the ingredients together.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined to distribute the leavening agent and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, starting slowly to avoid flour spills, and mix until just combined to avoid overworking the dough and keeping the cookies tender.
- Add Cream Cheese: Beat in the softened cream cheese until the dough is smooth, adding moisture and the signature cheesecake flavor to the cookies.
- Fold in Strawberries: Gently fold in the chopped fresh strawberries using a spatula, distributing evenly throughout the dough without breaking up the pieces too much.
- Add White Chocolate Chips: Stir in the white chocolate chips, ensuring they are well spread through the dough for sweet bursts of flavor.
- Portion Dough: Scoop rounded tablespoons of dough and place them onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are golden brown and centers are set but still soft, indicating perfectly baked cookies.
- Cool on Sheet: Remove the baking sheet from the oven and let the cookies cool there for about 5 minutes to firm up before transferring.
- Transfer to Rack: Move cookies to a wire rack to cool completely, allowing air circulation to avoid sogginess and ensuring the right texture.
Notes
- For best results, use fresh, ripe strawberries directly; frozen strawberries will add extra moisture and could make the dough too wet.
- Ensure the cream cheese and butter are softened to room temperature for easier mixing and smoother dough.
- If you prefer less sweetness, reduce the white chocolate chips to 1/3 cup.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a festive twist, sprinkle a little coarse sugar on top before baking for a crunchy finish.
