Strawberry Cheesecake Cookies (Print Version)
# Ingredients:
→ Cream Cheese Filling
01 -
6 ounces (170g) cream cheese, softened
02 -
1/4 cup (30g) powdered sugar
→ Strawberry Cookies
03 -
1/2 cup (113g) unsalted butter, melted and cooled
04 -
2 ounces (57g) cream cheese, softened
05 -
3/4 cup (150g) granulated sugar
06 -
1/3 cup (71g) light brown sugar
07 -
1 large egg
08 -
2 1/2 cups (300g) all-purpose flour
09 -
3/4 teaspoon baking soda
10 -
1/2 teaspoon kosher salt
11 -
3/4 cup (130g) finely chopped strawberries
# Instructions:
01 -
Mix cream cheese with powdered sugar until smooth. Drop tablespoonfuls onto parchment-lined baking sheet. Freeze for at least 1 hour.
02 -
Whisk melted butter, cream cheese, granulated sugar, and brown sugar until combined. Add egg and whisk. Stir in flour, baking soda, and salt.
03 -
Gently fold in chopped strawberries until just combined, avoiding overmixing.
04 -
Cover and refrigerate dough for about 30 minutes until filling is frozen.
05 -
Make wells in cookie dough portions, add frozen filling, cover with remaining dough ensuring filling is sealed.
06 -
Bake at 350°F for 15-17 minutes, rotating pans halfway. Let cool on pan for 10 minutes before transferring to rack.
# Notes:
01 -
Filling can be made 2 days ahead
02 -
Dough can be refrigerated up to 2 days
03 -
Cookies keep for 3 days at room temperature
04 -
Can be frozen for up to 3 months