Strawberry Cheesecake Cookies

Fresh, sweet strawberries and creamy cheesecake chunks, all mixed into a warm and chewy cookie.

How can you go wrong with anything in that sentence?

If you’ve had Strawberry Cheesecake Cookies from your favorite sandwich chain then you can only imagine how divine these will be fresh out of the oven. 

Today, I’ll show you how to make Strawberry Cheesecake Cookies at home so you have a whole batch of cookies — instead of just one. 

And… It’s up to you whether or not you share them.

A few Strawberry Cheesecake Cookie baking tips…

Use fresh strawberries

Frozen strawberries have extra water from the freezer. All of that excess water mixes into the dough resulting in runny cookies that may not hold their shape. The dough becomes more sticky and harder to work with when there is extra water. Fresh strawberries taste waaayyy better too.

Use room temperature butter

Room temperature butter is still cool and soft. It’s easier to cream the butter at room temperature because air incorporates itself as your use your hand mixer. Be careful, if it’s too soft, your cookies will end up flat instead of big, fluffy, and chewy. 

Store in an airtight container

Since these cookies are filled with “cheesecake”, store your cookies in an airtight container in the fridge for up to 4 days. Because of the cream cheese, they should get even softer the longer they are stored. Yum!

Best Cookie Kitchen Tools 

If you’re new to baking, there are a few kitchen tools and items that you may not have on hand. Or maybe you haven’t used them before. 

Here are a few tools I prefer and why they are my go-to choices.

Hand Mixer

A hand mixer has two beaters that detach for easy clean up. Unlike a stand mixer, it’s more mobile and easy to move around your kitchen. A hand mixer is electric so it needs to be plugged in to use it. 

I love this tool because it’s small but if you don’t have one, you could use your stand mixer or a whisk as well. But your arms will probably feel like jello by the time you’re done mixing your cookie dough.

Want to know where you can get a hand mixer for your cookie baking needs? Here’s where I got mine. 

Wax Paper

Just as the name sounds, wax paper is parchment paper with wax on it. So it’s not good for heat and shouldn’t go in the oven. The wax could cause the oven or cookies to smoke and change the taste of your cookies.

Wax paper is perfect for freezing your cheesecake chunks because it’s nonstick. You can easily transfer your cheesecake pieces from your wax paper before you wrap them in strawberry cookie dough. 

Don’t feel like buying two types of paper? No worries! I recommend parchment paper so you can still use it when you bake your Strawberry Cheesecake Cookies.

Cookie Scoop

This awesome kitchen tool has a spring in the handle to easily get your cookie dough onto your cookie sheet. They come in 3 different sizes and are very affordable. Although it’s called a cookie scoop, you can use it for portioning out muffins, ice cream, cupcakes, and more!

Cookie scoops make it so easy to portion your cookies evenly and mess free. All you do is squeeze the handle and the dough pops out. No need to get the dough all over your hands instead of on the cookie sheet so there’s more to eat later on.

Don’t have a cookie scoop? That’s ok. Use a tablespoon to measure your dough and use your fingers to get your strawberry cookie dough onto your cookie sheet.

I think you’re ready to make Strawberry Cheesecake Cookies.

Ready. Set. Bake!

Strawberry Cheesecake Cookies

Made with fresh strawberries and cream cheese. So delicious, you will make this every day!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Course Dessert

Cuisine American

Servings 12 cookies

Equipment

• 2 mixing bowls 1 large, 1 small
• measuring cups
• spatula
• baking sheet
• Hand Mixer
• Wax/Parchment Paper
• cookie scoop
• Teaspoon

Ingredients

  

Cream Cheese Filling

• 6 oz cream cheese room temperature
• 1/4 cup powdered sugar

Cookie Dough

• 2 3/4 cup all purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup butter softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup brown sugar
• 1/2 cup fresh strawberries small diced

Instructions

 

• Cream Cheese: Put your cream cheese into a small mixing bowl. Use your hand mixer to mix teh cream cheese for a couple of minutes. Add your powdered sugar and mix until it become smooth adn creamy.
• Line a cookie sheet or plate with parchment paper. Use a teaspoon to put 14 – 16 chunks of “cheesecake” onto your wax paper. No need to roll them into balls or anything because they will go into your cookie dough later, they don’t need to be pretty. And place your cheesecake chunks in the freezer until it hardens.
• Cookie Dough: Add flour, baking soda, and salt to a small bowl and give it a quick stir. Set the bowl of dry ingredients aside.
• In a large mixing bowl, cream your butter and sugar wtih a hand mixer.
• Add the egg and vanilla extract and mix until well combined.
• Next, add a third of the flour and mix until you don't see any dry flour left in the batter. Repeat this step until there isn't any dry flour left in the batter, especially on teh sides of the bowl.
• Use your spatula to fold your straberries into your cookie dough.
• Line your cookie sheet with parchment paper. Use a cookie scoope to get an even amount of cookie dough onto your cookie cheet.
• Pre-heat the oven to 350°F.
• Assemble the cookies: Use your finger to create a pocket on the top of your cookies and put a piece of frozen cheesecake inside fo the pocket. Get another scoop of cookie dough and create another pocket so it fits on top of the cheesecake. Seal the two pieces of cookie dough together so the cheesecake doesn't ooze out during baking.
• Repeat step 10 until you've run out of dough.
• Bake for 15 to 18 minutes, until golden brown on top.
• Enjoy!

Video

Notes

If your dough is starting to stick to your hand mixer when you add the last ⅓ of flour, try mixing your dough with a spatula. 

Keyword cookies