Strawberry Cheesecake Cookie
Soft, chewy cookies filled with fresh strawberries and creamy cheesecake — a delightful twist on a classic dessert, perfect for any celebration.
Ingredients
- 10 oz 280g fresh strawberries, finely diced
- 3 ½ tablespoon 42g light brown sugar
- 6 oz 170g cream cheese
- 3 tablespoon 38g granulated sugar (for filling)
- ½ teaspoon vanilla extract for filling
- ½ cup 113g unsalted butter, melted
- ¾ cup 150g granulated sugar (for dough)
- 1 egg
- 1 teaspoon vanilla extract for dough
- 2 ½ cups 315g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup 130g finely diced strawberries (for dough)
- ¼ cup strawberry jam
- Granulated sugar for sprinkling (optional)
Instructions
- Mix 10 oz strawberries with brown sugar and let sit 15 min. Drain excess juice.
- Beat cream cheese, 3 tablespoon sugar, and ½ teaspoon vanilla until smooth. Freeze ½ teaspoon dollops 30 min.
- Combine melted butter and ¾ cup sugar. Add egg and 1 teaspoon vanilla. Mix dry ingredients separately, then combine.
- Fold in ¾ cup strawberries and jam gently.
- Scoop 1 tablespoon dough, flatten, add cheesecake center, top with another tablespoon dough, seal, roll into balls.
- Sprinkle with sugar. Bake at 350°F (175°C) for 12–15 min. Cool on pan 5 min, then on rack.
Notes
- Use fresh strawberries for best texture.
- Dough can be chilled to reduce spreading.
- Freezer-friendly: store baked or unbaked.
- Sub jam or use dairy-free options as needed.