Strawberry Cheesecake Cookies (Printable Version)

Soft cookies with sweet strawberry bits and creamy cheesecake filling inside.

# What You Need:

→ Cookie Dough

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup freeze-dried strawberries, crushed

→ Cheesecake Filling

10 - 4 oz cream cheese, softened
11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon vanilla extract

→ Optional Topping

13 - 2 tablespoons freeze-dried strawberries, crushed for garnish

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, approximately 2–3 minutes.
04 - Add egg and vanilla extract. Beat until fully incorporated.
05 - Gradually mix in dry ingredients, scraping down the bowl as needed. Fold in crushed freeze-dried strawberries.
06 - Combine cream cheese, sugar, and vanilla in a small bowl. Mix until smooth and creamy.
07 - Scoop 1 tablespoon of cookie dough, flatten in palm, and place 1 teaspoon cheesecake filling in center. Cover with another tablespoon of dough, seal edges completely, and roll into ball. Place on baking sheet. Repeat with remaining dough and filling.
08 - Bake for 11–13 minutes until edges are lightly golden.
09 - Let cookies cool on baking sheet for 5 minutes before transferring to wire rack. Sprinkle with additional crushed freeze-dried strawberries if desired.

# Expert Advice:

01 -
  • The tangy cheesecake center creates an unexpected creamy surprise in every bite
  • Freeze-dried strawberries deliver real fruit flavor without making the dough soggy
  • These cookies look impressive but actually come together faster than you would think
02 -
  • The dough will be slightly sticky from the freeze-dried strawberries, so keep your hands lightly floured when rolling
  • Sealing the edges around the cheesecake filling is crucial to prevent it from leaking during baking
  • These cookies taste even better the next day as the flavors have time to meld together
03 -
  • Chill the assembled dough balls for 15 minutes before baking to help them hold their shape better
  • Use a small cookie scoop to portion the cheesecake filling so each cookie gets the same amount

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