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Strawberry Cheesecake Cookies Recipe

These soft, chewy cookies are filled with sweet strawberries and a rich cheesecake center for the perfect indulgent treat.
Prep Time15 minutes
Cook Time20 minutes
Chill Time30 minutes
Total Time1 hour 5 minutes
Servings: 12 cookies
Calories: 392kcal
Author: Lucy Brewer

Ingredients

Cookies:

  • 1 cup unsalted butter, room temperature
  • 1 cup white granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 ¾ cups all-purpose flour, sifted
  • ½ cup fresh strawberries

Cream Cheese Filling:

  • 8 ounces cream cheese, softened
  • ¼ cup powdered sugar

Instructions

  • Line a cookie sheet with parchment paper. In a small bowl use a mixer to mix 8 ounces cream cheese, softened with 1/4 cup powdered sugar.
    A glass bowl with sugar and butter, a small bowl with two eggs, and a small bowl of vanilla extract on a white marble surface.
  • Place 12 spoonfuls of the cream cheese filling on the cookie sheet. Freeze for 30-60 minutes or until it is frozen solid. When the cream cheese balls are frozen, line two baking sheets with parchment paper and set aside.
    A parchment-lined baking sheet with twelve evenly spaced scoops of dough, plus a metal ice cream scoop resting at the bottom right.
  • Whisk 2 3/4 cups all-purpose flour, sifted, 1/2 teaspoon salt, and 1 teaspoon baking soda together in a medium size bowl and then set aside.
  • In the bowl of a handheld mixer or standing mixer, beat 1 cup unsalted butter, room temperature and 1 cup white granulated sugar together until light and fluffy.
    A glass bowl with creamed butter and sugar, a pink spatula, two eggs in a bowl, and a small dish of vanilla extract on a marble surface.
  • Mix in the 2 large eggs, room temperature, and 1 teaspoon pure vanilla extract.
    A glass bowl with creamed butter and sugar, two cracked eggs, surrounded by a bowl of flour, a bowl of salt, a bowl of baking soda, and a pink spatula on a marble surface.
  • Add in the flour, salt, and baking soda, and mix until just combined.
    A glass bowl with creamed mixture and white powder, a bowl of chopped strawberries, two small empty bowls, and a pink spatula on a marble surface.
  • Dice 1/2 cup fresh strawberries and gently fold them in. You don’t want to mix them in too much or they’ll get squished and the color will bleed into the mixture.
    A glass bowl with cookie dough and chopped strawberries, a bowl with more strawberries, a hand mixer with dough residue, and a pink spatula on a marble surface.
  • Scoop 12 heaping tablespoons of dough onto each baking sheet. They should be fairly large.
    A baking sheet lined with parchment paper holds six evenly spaced scoops of raw dough with visible chunks of fruit.
  • Press the cookies with the back of a spoon slightly into the top of half the balls of dough to create an indent. Remove the cheesecake balls from the freezer and place one into each of the cookies.
    Six unbaked cookie dough portions with visible strawberry pieces and cream on top, arranged on a parchment-lined baking sheet.
  • Take another ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside, but do not squeeze the cream cheese itself. When done with the first cookie sheet, place them in the refrigerator as you start on the 2nd sheet.
    Six unbaked strawberry scones are arranged on a baking sheet lined with parchment paper, ready to go into the oven.
  • Preheat the oven to 350 degrees F while the cookie sheets are chilling. Bake the cookies one sheet at a time for 18-20 minutes. The edges should be slightly golden brown. The tops should be set. Remove from the oven and let them cool for up to 10 minutes on a wire rack.
    Six cookies with visible strawberry pieces are cooling on a wire rack placed on a white baking sheet over a marble surface.

Notes

  • These are extra-large cookies. Your cookie balls will be tall and large. They will cover the palm of your hand when baked.
  • You can make them smaller by dividing everything in half and baking for 12-15 minutes.
  • If the dough starts to get sticky, it's ok, it's usually the moisture from the strawberries. 
  • Chop the strawberries as small as you can.
  • Make sure you chill the balls of cream cheese so they will still be firm when baked.
  • When adding the strawberries, gently fold them with a spatula so the color won’t run into the batter.
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