Introduction
These Strawberry Cheesecake Cookies are a dream come true for anyone who loves the combination of strawberries and cream cheese. I recently made these for a weekend treat, and they were a hit with my family. The cookies are soft, chewy, and filled with pockets of strawberry jam and white chocolate chips, making each bite feel like a little slice of strawberry cheesecake. They’re perfect for gatherings, gifting, or simply indulging with a cup of coffee or tea.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup strawberry jam
- 1/2 cup cream cheese, softened
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Add Mix-Ins: Gently fold in the white chocolate chips.
- Prepare the Cream Cheese and Jam Filling: In a small bowl, combine the softened cream cheese and strawberry jam, stirring until smooth.
- Assemble the Cookies: Scoop a tablespoon of cookie dough and slightly flatten it. Add about half a teaspoon of the cream cheese and jam mixture in the center, then cover with a small piece of dough, rolling it gently into a ball.
- Bake: Place the dough balls onto the prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Servings: 24 cookies
Calories per serving: Approximately 160 kcal
Preparation Time
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 32 minutes
How to Serve
- Serve warm with a glass of cold milk for a classic combination.
- Enjoy with coffee or tea for a comforting afternoon treat.
- Pair with a scoop of vanilla ice cream for an extra indulgent dessert.
- Serve on a dessert platter with other cookies for variety.
- Pack them in decorative bags or boxes to gift to friends or family.
Additional Tips
- Chill the dough for 15 minutes before baking for thicker cookies.
- Use good-quality strawberry jam for the best flavor.
- Make sure the butter and cream cheese are fully softened to blend smoothly.
- Avoid overbaking to keep the cookies soft and chewy.
- For easier filling, pipe the cream cheese and jam mixture onto the dough.
Recipe Variations
- Blueberry Cheesecake Cookies: Substitute the strawberry jam with blueberry jam for a different fruity twist.
- Chocolate Strawberry Cheesecake Cookies: Add 1/4 cup cocoa powder to the dough for a chocolatey base.
- Nutty Strawberry Cookies: Fold in chopped nuts like almonds or walnuts for added crunch.
- Low-Sugar Option: Use a reduced-sugar jam and swap some of the sugar for a sugar substitute.
- Lemon Cheesecake Cookies: Add a teaspoon of lemon zest to the dough for a hint of citrus.
Serving Suggestions
- As Part of a Cookie Tray: Add these to a tray with chocolate chip, peanut butter, and oatmeal cookies for variety.
- For a Dessert Bar: Serve at a dessert bar with brownies, cupcakes, and fruit for guests to enjoy.
- Holiday Gifting: Wrap in decorative boxes or cellophane bags with ribbons for holiday gifts.
- Potluck Desserts: These are great for potlucks and gatherings as they’re easy to transport.
- Special Occasions: Perfect for Valentine’s Day or Mother’s Day with their pink strawberry filling.
Freezing and Storage
- Freezing: Freeze unbaked dough balls on a baking sheet, then transfer to a freezer-safe container. Bake from frozen, adding a minute or two to the baking time.
- Storing: Store baked cookies in an airtight container at room temperature for up to 3 days.
- Refrigeration: If you want to keep them longer, refrigerate in an airtight container for up to a week.
FAQ Section
- Can I use other flavors of jam?
Yes, feel free to use raspberry, blueberry, or any fruit jam you prefer. - Do I have to chill the dough?
Chilling the dough is optional but can help the cookies stay thicker while baking. - Can I use low-fat cream cheese?
Yes, low-fat cream cheese works, but the cookies may be slightly less creamy. - How do I make the cookies chewier?
Slightly underbake them by a minute or two and let them finish setting on the baking sheet. - Can I freeze the cookies after baking?
Yes, baked cookies can be frozen in a single layer, then transferred to a container for up to 3 months. - Can I add fresh strawberries?
It’s best to stick with jam, as fresh strawberries can make the dough too wet. - What can I substitute for white chocolate chips?
You can use dark or milk chocolate chips for a different flavor profile. - Is it okay to use salted butter?
Yes, just reduce the added salt in the recipe to 1/4 teaspoon. - Can I add food coloring for a pinker cookie?
A drop or two of red food coloring can be added for a more vibrant color. - What’s the best way to transport these cookies?
Place in a single layer in a container, separating layers with parchment paper if stacking.
Conclusion
These Irresistible Strawberry Cheesecake Cookies bring together the beloved flavors of cheesecake and strawberries in a delightful cookie form. Soft, chewy, and bursting with sweet strawberry and creamy cheese flavors, they’re a perfect treat for any occasion. Whether you’re sharing them at a gathering, giving them as gifts, or enjoying them at home, these cookies are sure to be a crowd-pleaser. Enjoy this recipe with loved ones, and prepare for these cookies to become a new favorite!
PrintIrresistible Strawberry Cheesecake Cookies Recipe 🍓🍪
- Total Time: 0 hours
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These soft and chewy Strawberry Cheesecake Cookies are a perfect blend of sweet strawberry jam, creamy cheesecake filling, and white chocolate chips. Each bite tastes like a mini strawberry cheesecake, making them a delightful treat for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup strawberry jam
- 1/2 cup cream cheese, softened
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Fold in Mix-Ins: Gently fold in the white chocolate chips.
- Prepare Filling: In a small bowl, mix the softened cream cheese with strawberry jam until smooth.
- Assemble the Cookies: Scoop a tablespoon of dough, flatten slightly, add a small dollop (about 1/2 teaspoon) of the cream cheese and jam mixture, and cover with more dough. Roll into a ball.
- Bake: Place dough balls on the prepared baking sheet, spaced 2 inches apart. Bake for 10-12 minutes, or until the edges are golden.
- Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use quality strawberry jam for the best flavor. To enhance the cheesecake flavor, add a splash of lemon juice to the cream cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg