Strawberry Cheesecake Cookies

Photo by Nofa Ouali

Imagine a succulent confectioner; a splash of vibrant red berries, baked within a fluffy dough. In the midst of that delectability, is a creamy addition: homemade cheesecake filling. This treat will send you on a voyage to cookie wonderland—and there’s no telling if you would want to come back. 

Baker’s Nostalgia 

The first time I made strawberry cheesecake cookies for a party, I had never thought I had started a war. Everyone wanted seconds, even thirds. The flavor was flawless. To everyone’s minds, this cookie was made by a five-Michelin-starred bakery. Its simplicity and impeccable results are the key to the padlock of everyone’s dreams. The surprise waiting inside the cookie will stagger your guests with ecstasy. (And you, too!)

Servings:
12 large cookies

Total Time:
One hour and a half

Ingredients

Cookies

• ¼ cup light brown sugar

• ¾ cup granulated sugar

• 1 cup diced strawberries

• 2 ½ cups all purpose flour

• 1 teaspoon vanilla extract (vanilla bean paste)

• 1 teaspoon baking soda

• ¼ teaspoon salt 

• 1 cup unsalted butter (softened)

• 2 tablespoons whole milk

• 1 egg

• 1 egg yolk

Cream Cheese Filling

• ¼  cup powdered sugar

• ¾ cup cream cheese

Supplies 

• Measuring cups and spoons

• Two large bowls

• One medium bowl

• Electric mixer

• Spatula 

• Three baking sheets

• Parchment Paper

Photo by Nofa Ouali

Steps 

• Line a large baking sheet with parchment paper and set aside.

• Begin by adding the powdered sugar and cream cheese to a medium bowl to make the cheesecake filling, using an electric mixer to combine. 

• Using a teaspoon, dollop small mounds of the smooth cream cheese/powdered sugar mixture onto the parchment paper and set in the freezer for at least 40 minutes or until solid. 

• Line two large baking sheets with parchment paper and set aside.

• In a large mixing bowl, whisk together the flour, baking soda, and salt until combined. 

• In an additional large bowl, use an electric mixer to mix together the brown and white sugar and butter until creamy. Then, add the egg, egg yolk, milk, and vanilla extract or paste. 

• Add slowly from the bowl containing the flour/baking soda/salt mixture to the one with the sugars, eggs, butter, milk, and vanilla. (Make sure not to overmix.)

• Preheat the oven to 350° Fahrenheit.

• Fold in the strawberries, gently mixing them into the dough. 

• Roll balls of dough and place them onto the baking sheet about one inch apart.

• Use the back of a teaspoon to poke a hole in the center of the dough balls. Add the frozen cream cheese bites from the freezer into the center and close the gaps. 

• Bake the cookies for 10-15 minutes or until the bottoms are golden brown. 

• Chill in the refrigerator and relish a strawberry cheesecake cookie!

  Baker’s Notes

• For the best result, do not mix the strawberries so vigorously; the berries’ red color can seep into the dough, staining it pink. 

• Add the flour mixture to the rest of the dough gingerly. Be aware that if it is added too swiftly, you could end up coated in flour, salt, and baking soda. 

• Making the cheesecake filling isn’t necessary. However, it is highly recommended for a burst of astounding flavor.

• For extra pizazz, add red strawberry juice or natural food coloring for a pink treat.

• If the cookies are to be eaten days after they are made, seal them in an airtight container. 

• Adding frozen strawberries is an option, but make sure to use fresh strawberries for the best results.

• You can add a little strawberry powder to the cream cheesecake filling for a sharper zing of strawberry surprise.
  

Photo by Nofa Ouali