Strawberry Cheesecake Cookies

Want to add something a little extra to your next bake sale, cookie swap or office party? These cookies are as delicious as they sound. Share them just once and get ready to share this strawberry cheesecake cookie recipe often!

Prep Time25

Cook Time15

Refrigeration Time30

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: cookies, fruit

Servings: cookies

Calories: 461kcal

Author: Laura

Equipment

3 Baking pans
parchment paper
stand mixer or hand mixer
Mixing bowl
Silicone mats optional

Ingredients

Cream Cheese Filling

6 ounces cream cheese softened
⅓ cup powdered sugar

Cookie Ingredients

1 cup unsalted butter softened (2 sticks)
1 cup brown sugar
½ cup granulated sugar
2 large eggs room temperature
1 teaspoon Vanilla extract
½ teaspoon strawberry extract
1 cup strawberries finely chopped
3 cups all-purpose flour
1 Tablespoon all-purpose flour
1 cup graham cracker crumbs
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt

Instructions

For the cream cheese filling:

Line a baking sheet with parchment paper.
Beat the cream cheese with a handheld mixer in a medium bowl for about 30 seconds. Slowly add the powdered sugar until fully incorporated.
Scoop generous teaspoon-sized balls of the filling onto the prepared pan about 2 inches apart - until you have 12-15. Freeze until ready to use.

For the cookie dough:

Whisk the flour, baking soda, baking powder, salt and half the graham cracker crumbs in a medium mixing bowl until combined. Set aside.
With a mixer, beat the softened butter until smooth. Add both sugars and continue to mix until light and fluffy.
Add both extracts and then eggs one at a time, mixing well after each one.
Add the flour mixture to the batter and mix until well combined.
Toss the finely chopped strawberries in 1 tablespoon of flour.
Fold the strawberries into the batter. Chill in the refrigerator for 30 minutes.
Preheat oven to 375 degrees. Prepare two baking pans with parchment paper or silicone mats.
Take the dough out of the refrigerator and scoop 3-tablespoon size balls of dough onto each baking pan, flattening them slightly with a teaspoon-sized divot in each of the centers. There should be 12-15 balls.
Remove cream cheese dollops from the freezer and place one in each of the center divots.
Cover and encase cream cheese filling with cookie dough, about 3 tablespoons each.
Roll the cookie dough balls into the rest of the graham cracker crumbs.
Bake 6 cookies at a time, about 2 inches apart, for 15 minutes or until the edges are crispy and brown.

Nutrition