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Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies
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Strawberry Cheesecake Cookies blend tender, buttery cookie dough with fresh strawberries and a luscious cheesecake swirl, creating a soft, chewy cookie with a creamy, fruity center. Perfect for casual snacking or festive occasions, these easy-to-make cookies deliver a unique flavor fusion of tangy cheesecake and sweet strawberries.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • A pinch of salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 4 oz cream cheese, softened
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Additional Ingredients

  • 1 cup fresh strawberries, chopped into chunks

Instructions

  1. Prepare the cheesecake filling: Combine softened cream cheese with powdered sugar and vanilla extract. Beat until smooth and creamy, then set aside to create the luscious cheesecake center.
  2. Mix the cookie dough: Cream together the softened butter and granulated sugar until fluffy. Add the egg yolk and vanilla extract, mixing well. Gradually fold in the all-purpose flour, baking powder, and salt until just combined, avoiding overmixing to keep the dough tender.
  3. Fold in fresh strawberries: Gently fold the chopped fresh strawberries into the dough, distributing them evenly without breaking them down to preserve juicy bursts.
  4. Assemble the cookies with cheesecake swirl: Take spoonfuls of cookie dough and flatten them slightly. Add a dollop of the prepared cheesecake filling on top, then cover with a smaller portion of dough. Use a fork or your fingers to gently swirl the cheesecake into the dough, creating a marbled effect.
  5. Bake until golden: Place the cookies on a parchment-lined baking sheet, leaving space between each. Bake at 350°F (175°C) for 12-15 minutes until edges are lightly golden but centers remain soft.
  6. Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This allows them to set and retain their tender texture without crumbling.

Notes

  • Use room temperature ingredients for better mixing and smoother dough.
  • Drain excess moisture from strawberries with paper towels to prevent soggy cookies.
  • Do not overbake; remove cookies when edges are golden but centers still look soft for perfect chewiness.
  • If dough is too soft, chill it in the refrigerator for 15-20 minutes to make shaping easier.
  • Swirl the cheesecake filling gently to maintain distinct marbling rather than fully blending.

Nutrition

Keywords: Strawberry cookies, cheesecake cookies, dessert, baking, soft cookies, creamy cookies, strawberry dessert

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