Description
Soft bakery-style strawberry cheesecake cookies filled with creamy cheesecake centers, fresh strawberries, and buttery graham cracker crumbs.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup fresh strawberries, diced
- 1/2 cup graham cracker crumbs
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Whisk together flour, baking soda, and salt in a bowl.
- In a separate bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Mix in egg and vanilla extract.
- Add dry ingredients gradually and fold in strawberries and graham cracker crumbs.
- Beat cream cheese and powdered sugar until smooth.
- Scoop small portions of cheesecake filling onto a lined plate and freeze for 15 minutes.
- Flatten portions of cookie dough and place frozen cheesecake filling in the center.
- Wrap dough around filling completely and shape into balls.
- Place cookies onto prepared baking sheet.
- Bake for 13 to 15 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Freeze the cheesecake filling before assembling for easier handling.
- Pat strawberries dry to avoid excess moisture in the dough.
- Store cookies in the refrigerator because of the cream cheese filling.
- Cookies can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 310
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 48mg
Keywords: strawberry cheesecake cookies, cheesecake stuffed cookies, soft strawberry cookies, bakery style cookies, cream cheese cookies