Description
Soft, chewy cookies filled with a tangy cream cheese and vibrant strawberry swirl, offering the sophisticated flavors of cheesecake in a convenient, portable form.
Ingredients
Scale
- 6 oz (170 g) cream cheese, softened
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
- 12 oz (340 g) fresh strawberries, hulled and finely diced
- 1/4 cup (50 g) granulated white sugar (for strawberries)
- 2 3/4 cups (344 g) all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar (for dough)
- 1 cup (227 g) unsalted butter, softened
- 1 large egg, room temperature
- 2 tsp vanilla extract (for dough)
- 1/4 cup (50 g) granulated white sugar (for rolling)
Instructions
- Combine 12 oz diced strawberries and 1/4 cup sugar in a small saucepan. Cook over low heat, stirring, until strawberries soften, release juices, and mixture thickens (about 15-20 minutes total). Allow to cool completely.
- In a medium bowl, beat 6 oz softened cream cheese on medium speed until light and smooth (2-3 minutes). Gradually add 3 tbsp granulated sugar and 1/2 tsp vanilla extract; beat until well combined and smooth. Chill for at least 30 minutes to firm up.
- In a medium bowl, whisk together 2 3/4 cups flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. In a large mixing bowl, cream 1 cup softened butter with 1 cup granulated sugar until light, fluffy, and pale (3-5 minutes). Beat in 1 egg and 2 tsp vanilla extract until just combined. Gradually add dry ingredients to wet on low speed, mixing only until no dry streaks remain. Do not overmix. Place 1/4 cup granulated sugar for rolling in a shallow dish.
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. Scoop 1 ½ tbsp cookie dough, roll into a ball, then roll in the granulated sugar. Place on baking sheets and make a deep indentation in the center of each. Fill each indentation with about 1 tsp chilled cheesecake filling, then dollop about 1/2 tsp cooled strawberry swirl on top. Bake for 12-15 minutes, until edges are lightly golden and the filling is set.
- Let cookies cool on the baking sheets for 5-10 minutes, then carefully transfer them to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 3-4 days. Allow to come to room temperature before serving for best texture.
Notes
- Use fresh strawberries for best flavor.
- Chill the cheesecake filling for easier handling.
- Cookies are best enjoyed at room temperature.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg