Description
Delicious cookies infused with the rich essence of cheesecake and the sweet tang of strawberries, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 8 oz (225g) cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 cup freeze-dried strawberries, crushed
- 1/2 cup white chocolate chips (optional)
Instructions
- In a medium bowl, mix softened cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth, forming a filling. Freeze for at least 30 minutes.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one by one along with 2 teaspoons of vanilla extract, mixing until well combined.
- In another bowl, whisk together all-purpose flour, baking soda, and salt. Gradually incorporate dry ingredients into the wet mixture until a soft cookie dough forms.
- Fold in crushed freeze-dried strawberries and optional white chocolate chips.
- Scoop a heaping tablespoon of dough, flatten it, add a frozen cheesecake filling dollop, and wrap the dough around it, sealing completely.
- Place the stuffed dough on a lined baking sheet, chill for 15-20 minutes.
- Preheat oven to 350°F (175°C) and bake for 13-15 minutes until edges are set and lightly golden.
- Cool on the baking sheet for a few minutes and then transfer to a wire rack.
Notes
Store leftover cookies in an airtight container at room temperature for up to 4 days. May reheat in the microwave for a quick treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg