Irresistible Strawberry Cheesecake Cookies
These Irresistible Strawberry Cheesecake Cookies combine soft, chewy cookies with fresh, juicy strawberry chunks and creamy cheesecake flavor swirled throughout. Perfectly balanced with tangy cream cheese, natural sweetness, and a delightful pink hue, these cookies are easy to bake and serve as a versatile snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: 27-29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if using gluten-free flour blend)
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh strawberries, chopped into small bite-sized pieces
Instructions
- Prepare Your Ingredients: Start by chopping fresh strawberries into small, bite-sized pieces. Then, soften the cream cheese and butter to room temperature for smooth mixing.
- Mix Wet Ingredients: In a large bowl, cream together softened butter, cream cheese, granulated sugar, and brown sugar until fluffy. Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Bring Wet and Dry Together: Gradually add the dry ingredients into the wet mixture, stirring gently until everything just comes together—you want to avoid overmixing for tender cookies.
- Fold in Strawberries: Carefully fold in the chopped strawberries so they don’t completely break down, keeping some texture and color throughout the dough.
- Bake Your Cookies: Scoop cookie dough onto a parchment-lined baking sheet and bake at 350°F (175°C) for about 12-14 minutes, or until edges turn lightly golden while centers remain soft.
Notes
- Use fresh strawberries to avoid excess moisture that can make cookies soggy.
- Softened cream cheese and butter lead to better texture by mixing more smoothly.
- Don’t overmix the dough; stir until just combined to keep cookies tender instead of dense.
- Chill the dough for 20 minutes if possible to help cookies hold their shape better.
- Slightly underbake the cookies for a soft and chewy melt-in-your-mouth texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: strawberry cookies, cheesecake cookies, soft cookies, chewy cookies, fruit dessert, easy baking, strawberry dessert