Strawberry Cheesecake Cookies

These Strawberry Cheesecake Cookies are soft, buttery, and filled with real strawberry pieces in every bite. They are naturally flavored and stuffed with a delicious cream cheese filling that melts perfectly into the cookie base. Whether you're making them for a special occasion or just to treat yourself, these cookies are a delightful twist on a classic dessert flavor combination—cheesecake and strawberries—wrapped into one irresistible bite.

Ingredients

For the Cookies:

• 1 cup butter (regular or vegan), softened

• ¾ cup white sugar

• ¼ cup brown sugar

• 1 egg

• 1 egg yolk

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 2¾ cups all-purpose flour

• ½–⅔ cup fresh strawberries, diced small
  
  

For the Cream Cheese Filling:

• ¾ cup cream cheese (regular or vegan)

• ¼ cup powdered sugar (or up to ⅓ cup if using regular cream cheese)
  
  

Instructions

1. Make the Filling
   In a small bowl, mix the cream cheese and powdered sugar until smooth. Line a small tray with parchment paper and drop 12 heaping teaspoons of the filling onto it. Freeze for at least 1 hour or until mostly solid.

2. Make the Cookie Dough
   Once the filling is nearly frozen, line two large baking sheets with parchment paper.
   In a large bowl, beat the butter and sugars until light and fluffy. Add the egg, egg yolk, and vanilla extract, mixing until well combined.
   Add the flour, baking soda, and salt. Stir until just combined.
   Gently fold in the diced strawberries, taking care not to overmix as they can release moisture.

3. Assemble the Cookies
   Scoop 10–12 large balls of cookie dough onto the prepared baking sheet (each about 2 tablespoons). Press a small indent into half of the cookie dough balls.
   Remove the cream cheese filling balls from the freezer and place one into each indent.
   Cover each with a second dough ball, sealing the edges by gently pinching the dough together.
   Place the assembled cookies in the fridge while the oven preheats.

4. Bake
   Preheat the oven to 350°F (175°C).
   Bake the chilled cookies, one tray at a time, for 13–17 minutes, or until the edges are just beginning to turn golden.
   Let them cool on the baking sheet for 10–15 minutes, then transfer to a wire rack to finish cooling.
   
   

Serving and Storage

Serving:
Enjoy these cookies slightly warm for the best gooey cream cheese center. They pair perfectly with tea, coffee, or a cold glass of milk.

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Because of the cream cheese filling, refrigeration is essential to keep them safe and fresh.

Freezing:
These cookies freeze well. Place them in a single layer in an airtight container or freezer bag and store for up to 2 months. Thaw in the fridge before eating or gently warm in the microwave.

Nutritional Information (Per Cookie, Approximate)

• Calories: 420 kcal

• Carbohydrates: 50g

• Protein: 4g

• Fat: 22g

• Saturated Fat: 13g

• Sugar: 25g

• Fiber: 1g

• Sodium: 150mg