Cheesecake Strawberry Cookies (Printable Version)
# What You'll Need:
→ Cheesecake Filling
01 -
1/2 teaspoon vanilla extract
02 -
2 tablespoons powdered sugar
03 -
4 ounces cream cheese, softened
→ Cookie Dough
04 -
1/4 cup white chocolate chips
05 -
1/2 cup freeze-dried strawberries, crushed
06 -
1/4 teaspoon salt
07 -
1 1/2 cups all-purpose flour
08 -
1 large egg
09 -
3/4 cup granulated sugar
10 -
1 teaspoon vanilla extract
11 -
1/2 cup unsalted butter, softened
12 -
1/2 teaspoon baking powder
# Steps to Follow:
01 -
Leave cookies on the tray for about 5 minutes to settle down. After that, put them on a wire rack so they can finish cooling off before you dive in.
02 -
Place your stuffed dough balls on a parchment sheet, keeping about 2 inches of space between each. Bake for 12-14 minutes—the edges should get a little golden and the middle will look soft but just set.
03 -
Scoop a bit of dough (about one and a half tablespoons), smash it flat, and drop a frozen cheesecake blob in the middle. Grab some extra dough to cover it up and pinch the sides shut. Keep going till you use up all your mix-ins.
04 -
Set your oven to 350°F (175°C) first. Lay some parchment paper on a baking tray.
05 -
Toss in those crushed freeze-dried strawberries and the white chocolate chips. Mix just enough so everything looks spread out nicely.
06 -
Take another bowl and whisk your flour, salt, and baking powder together. Bit by bit, add this into the wet stuff and stir until it turns into dough.
07 -
Crack your egg into the bowl and add your vanilla extract. Mix until everything combines and looks smooth.
08 -
Use your mixer to whip softened butter and granulated sugar in a big bowl. Go for 2-3 minutes so it gets fluffy and light.
09 -
Spoon out teaspoon-sized bits of the cheesecake mix and put them on a baking sheet lined with parchment. Stick them in the freezer for at least half an hour or until they're good and firm.
10 -
Mix the cream cheese, powdered sugar, and vanilla with a spoon in a tiny bowl. Keep mixing until it's all smooth and creamy.
# Additional Tips:
01 -
Freezing keeps the cheesecake mix solid while baking so it doesn't ooze all over.
02 -
You can stash the cookies in a sealed box in the fridge for five days. Eat them chilled or after they warm up to room temp.
03 -
If you can't get freeze-dried strawberries, try swirling in a bit of strawberry jam or use finely chopped fresh berries (make sure they're dried off first so your dough doesn't get soggy).