Strawberry Cheesecake Cookies
Make delicious Strawberry Cheesecake Cookies with cream cheese, freeze-dried strawberries, and white chocolate chips. A perfect summer dessert recipe ready in 32 minutes.
Equipment
- mixing bowl
- knife
- measuring spoons
- measuring cups
- oven
- baking sheet
- parchment paper
- hand mixer
- stand mixer
- rubber spatula
- toothpick
- wire rack
- cutting board
Ingredients
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp fine salt
Wet Ingredients
- 1/2 cup unsalted butter softened at room temperature
- 4 oz full-fat cream cheese softened at room temperature
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
Mix-ins and Topping
- 1/2 cup freeze-dried strawberries finely crushed into a powder
- 1/2 cup white chocolate chips
- 1/4 cup strawberry jam for swirling
Instructions
- Preheat your oven to 350° Fahrenheit and line two large baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt until well combined.
- In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, softened cream cheese, and granulated sugar together on medium-high speed for 2 to 3 minutes, until the mixture is light, fluffy, and pale in color.
- Add the room-temperature egg and pure vanilla extract to the butter mixture. Beat on medium speed just until fully incorporated, scraping down the sides of the bowl as needed.
- With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix just until no dry streaks of flour remain, being careful not to overmix. Gently fold in the finely crushed freeze-dried strawberry powder and the white chocolate chips with a rubber spatula until evenly distributed.
- Scoop the dough into rounded tablespoons, rolling them into balls. Place the dough balls at least 2 inches apart on the prepared baking sheets. Use the back of a teaspoon or your thumb to make a small, deep indentation in the center of each dough ball.
- Fill each indentation with about 1/2 teaspoon of strawberry jam, gently swirling it slightly into the surrounding cookie dough with a toothpick or knife tip for a marbled effect.
- Bake the cookies for 11 to 13 minutes, or until the edges are just set and lightly golden. The centers will still look very soft. Let the cookies cool on the baking sheets for 10 minutes; they will firm up as they cool. Then, transfer them to a wire rack to cool completely.
Notes
Let cookies cool on the baking sheet to firm up. The centers will be soft when they come out of the oven.