Description
Delicious cookies filled with creamy cheesecake and fresh strawberries.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup chopped fresh strawberries (patted dry)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a bowl, beat softened cream cheese with 1/4 cup sugar and 1/2 teaspoon vanilla extract until smooth. Scoop small teaspoons onto a parchment-lined tray and freeze for 30 minutes.
- Whisk together flour, baking soda, baking powder, and salt in a large bowl.
- In another bowl, cream together butter, 1 cup granulated sugar, and brown sugar until fluffy.
- Beat in egg and 2 teaspoons vanilla extract until well combined.
- Gradually mix in the dry ingredients just until combined.
- Gently fold in chopped strawberries using a spatula.
- Scoop 2 tablespoons of dough, flatten it slightly, place a frozen cheesecake ball in the center, and wrap the dough around it. Seal completely.
- Chill the stuffed dough balls for 30 minutes in the refrigerator or freezer.
- Preheat oven to 350°F (175°C). Bake cookies for 12–14 minutes until edges are golden.
- Let cool on the baking sheet for 5–10 minutes, then transfer to a wire rack. Serve warm or chilled.
Notes
- Make sure to pat the strawberries dry before mixing them in to prevent excess moisture.
- For best results, chill the dough balls before baking.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg