Description
Soft, chewy cookies with a creamy cheesecake center and bursts of strawberry flavor. Perfect for dessert, make-ahead treats, or cozy snacks.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup light brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed freeze-dried strawberries
- 2–3 tablespoons strawberry jam (optional)
Cheesecake Filling:
- 8 ounces cream cheese (softened)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare cheesecake filling: mix cream cheese, sugar, and vanilla until smooth. Scoop into small balls and freeze 20–30 minutes.
- Mix cookie dough: cream butter and sugars, add eggs and vanilla, then fold in dry ingredients. Fold in crushed strawberries and optional jam. Chill 20–30 minutes.
- Assemble cookies: flatten dough, place cheesecake ball inside, seal, and smooth edges. Place 2 inches apart on a baking sheet.
- Bake: 350°F for 10–13 minutes. Cool on baking sheet a few minutes, then transfer to a wire rack.
- Store: Airtight container at room temperature (1–2 days) or fridge (up to 5 days). Freeze unbaked dough for later baking.
Notes
- Use freeze-dried strawberries for best texture.
- Fresh strawberries add too much moisture.
- Add chocolate chips or lemon zest for flavor variations.
- Prep Time: 20 mins
- Cook Time: 12 mins