Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, diced
Instructions
- Step 1: Prepare the Dough – Preheat your oven to 350°F (175°C). Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well. Mix in the vanilla extract and gradually sift in the flour, baking soda, and salt. Mix until just combined.
- Step 2: Make the Cheesecake Filling – Beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Fold in the diced strawberries.
- Step 3: Assemble the Cookies – Scoop out a tablespoon of cookie dough, flatten it, add a teaspoon of cheesecake filling, and fold the dough over the filling. Roll into a ball and place on a baking sheet.
- Step 4: Bake the Cookies – Bake for 12-15 minutes until edges are lightly golden. The centers may appear slightly underbaked.
- Step 5: Cool and Serve – Cool on the baking sheet for 5 minutes before transferring to a wire rack. Best enjoyed slightly warm.
Notes
For ingredient substitutions, use salted butter in place of unsalted butter if needed, and consider whole wheat flour for a healthier option.
Store in an airtight container at room temperature for up to a week. To freeze, cool completely and store in a freezer-safe bag for up to three months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg