Strawberry Cheesecake Cookies Are the Best of Both Worlds (2024)

For the cream cheese filling

• 6 ounces (170g) cream cheese,softened

• 1/4 cup (30g) powdered sugar

For the strawberry cookies

• 1/2 cup (113g) unsalted butter, melted and cooled

• 2 ounces (57g) cream cheese, softened

• 3/4 cup (150g) granulated sugar

• 1/3 cup (71g) light brown sugar

• 1 large egg

• 2 1/2 cups (300g) all-purpose flour

• 3/4 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 3/4 cup (130g) finely chopped strawberries

1. Make the filling:

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   In a small bowl, use a spatula to combine the cream cheese with the powdered sugar until smooth. Line a baking sheet that fits in your freezer with parchment paper. Drop tablespoonfuls of the filling onto the prepared tray. You should have 12. Freeze for at least 1 hour, or until frozen solid.
   

   Tip

   The filling can be prepared and kept covered with plastic wrap in the freezer up to 2 days in advance.

   

   

2. Make the cookie dough:

   In a large mixing bowl, whisk together the melted butter, softened cream cheese, granulated sugar, and brown sugar until fully combined, about 1 minute.

   Add the egg and whisk to combine.

   Add the flour, baking soda, and salt. Switch to a spatula and stir until the dry ingredients are almost fully incorporated. It’s okay if there are some streaks of dry flour.
   

   

   

   

3. Stir in the strawberries:

   Add the chopped strawberries. Use a spatula to fold in very gently, distributing them without squishing them or dying the dough pink. Mix just until combined, and no streaks of flour remain.

   

   

4. Chill the dough:

   Cover the bowl and place it in the refrigerator to chill until the filling has frozen and you’re ready to assemble, about 30 minutes. This chill time is optional, but it makes assembling the cookies much easier since the dough won’t stick to your hands as much.

   Tip

   The dough can be made ahead of time and kept in the fridge for up to 2 days.
   

5. Preheat the oven to 350°F.

   Arrange racks in the bottom and top third of the oven. Preheat the oven to 350°F. Line a second baking sheet with parchment paper.

6. Scoop the first cookie layer:

   Remove the cookie dough from the refrigerator. If the dough has chilled for longer than a couple of hours, let it sit on the counter for about 20 minutes to soften slightly. Use a cookie scoop (size 40 portioner, or about 1 1/2 tablespoons) to drop 12 cookies onto the lined baking sheet. Press your thumb into the center of each cookie to make a well, just as if you were making thumbprint cookies.

   

7. Add the cheesecake filling:

   Remove the cheesecake filling from the freezer. Place 1 frozen ball of filling into the indentation of each cookie. You can use your hands to reshape the filling slightly, if needed, for it to fit nicely.

   Scoop the remaining cookie dough on top of the cheesecake filling. Spread the cookie dough around the filling, ensuring it is completely covered and sealed. The cookie dough mounds will be big and tall.

   

   

   

8. Bake:

   Place 6 cookies on each of the lined baking sheets, spacing them at least 3 inches apart. Bake both trays at once for 8 minutes, then rotate the pans from top to bottom and back to front. Continue baking for 7 to 9 minutes longer until the edges are set and just beginning to brown.

   Let the cookies cool and set them on the pan for 10 minutes before transferring them to a wire rack to cool completely. They are too soft to move straight out of the oven.

   The cookies will keep in an airtight container on the counter for up to 3 days, or up to 1 week in the refrigerator.

   Baked cookies will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight.

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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.