Description

These Irresistible Strawberry Cheesecake Cookies combine the fruity flavor of freeze-dried strawberries with creamy, melty cream cheese centers for a delightful treat. Soft and slightly puffy on the outside with a sweet, tangy surprise inside, these cookies are perfect for dessert or snacking and feature a hint of white chocolate for extra indulgence.

Ingredients

Scale

Dry Ingredients

1 cup freeze-dried strawberries, finely crushed
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract

Additional Ingredients

4 ounces cream cheese, chilled and cut into 12 small cubes
1 cup white chocolate chips (optional)

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Instructions

Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ease cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the finely crushed freeze-dried strawberries, all-purpose flour, baking powder, baking soda, and salt until well combined.
Cream Butter and Sugars: Using a hand mixer, beat the softened unsalted butter with granulated sugar and packed light brown sugar in a large bowl until the mixture becomes light and fluffy, about 2-3 minutes.
Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated for a smooth batter.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a dough forms to avoid overworking, which can toughen the cookies.
Fold in White Chocolate Chips: If using, gently fold in the white chocolate chips evenly throughout the dough with a spatula.
Prepare Dough Balls with Cream Cheese: Scoop about 2 tablespoons of dough and slightly flatten it in your palm. Place one chilled cube of cream cheese in the center, then wrap the dough completely around the cheese and roll it into a smooth ball.
Arrange on Baking Sheets: Place the dough balls on the prepared baking sheets, spacing them approximately 2 inches apart to allow room for spreading.
Bake the Cookies: Bake for 10 to 12 minutes or until the cookie edges are set and the tops appear slightly puffy but not browned.
Cool the Cookies: Allow the cookies to cool on the baking sheets for 10 minutes so they can firm up slightly, then transfer them to a wire rack to cool completely.

Notes

For an extra punch of strawberry flavor, add an additional tablespoon of crushed freeze-dried strawberries to the dough.
Keep the cream cheese very cold before stuffing to make handling and wrapping easier.
Store baked cookies in the refrigerator for up to 4 days to maintain freshness and keep the cream cheese centers safe.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American