These cookies taste like a real baked cheesecake! They are soft in the middle, with delicious cream cheese filling and strawberry flavour. The perfect treat for all cheesecake and cookie lovers!
Why is this recipe great
These cookies are very tasty. They have a creamy filling and crispy edges. And all this deliciousness has a wonderful strawberry and vanilla flavour. Pure perfection!
These cookies are also quite easy to make from scratch! No cake mix, no artificial colours and flavours: all homemade!
What ingredients you need
You need simple and inexpensive ingredients for this recipe:
- all-purpose flour
- 1 egg
- brown sugar
- white chocolate chips or chopped block
- vanilla extract
- baking powder
- cream cheese
- confectioners sugar
You will find the exact quantities below the post, in the recipe card.
How to make the cookies
First you need to prepare the cookie dough by mixing sugar, butter and vanilla. Gradually add the dry ingredients, the chocolate chips and the chopped strawberries.
Separately prepare the cream cheese filling.
Shape the cookies by sandwiching the cream cheese filling between two scoops of cookie dough on a baking sheet.
Making the dough is easy but baking the cookies could be a bit of a challenge. In order to create the best consistency and balance between soft and crispy, follow the below useful tips:
- Bake the cookies in the upper part of the oven. This will ensure that the tops will be baked perfectly.
- If half way through the baking you see that the bottoms of the cookies are getting brown very fast and the tops are still not baked, switch the oven to top baking only. Yes, that means you need to watch your cookies closely!
- I find these cookies very nice just after they cool down at room temperature: their edges are crispy and the filling is very creamy. However I recommend you storing them in the fridge where their consistency will become pretty different. Refrigerating makes them chewy, sticky and denser: similar to a cheesecake consistency.
I really hope you will like these cookies! If you made them, please let me know in the comments what was your experience!
If you like fruit cookies, here are some more recipes that you may like!
- Ultimate Linzer Cookies
- Soft Apricot White Chocolate Cookies
- Healthy Breakfast Cookies with Chia seeds and Dried Blueberries
- Dried Fruit Cookies
Strawberry Cheesecake Cookies
For the cookie dough:
- 2 cups/ 240 g all-purpose flour
- ½ cup/ 120 g butter, melted
- 1 egg
- ¾ cup/ 150 g brown sugar
- ⅔ cup/ 100 g white chocolate chips, or block, chopped
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ⅓ teaspoon salt
- 4,2 oz/ / 120 g fresh strawberries, chopped
For the cheesecake filling:
- 5 oz/ 150 g cream cheese
- 2 tablespoon confectioners sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- In a small bowl combine the chopped strawberries with 1 tablespoon from the 2 cups flour. Stir gently, to cover well all the strawberries. Add some more flour if needed.
- In a medium bowl combine the rest of the flour, baking powder and salt and stir. Set aside.
- In a large mixing bowl whisk together for 20-30 seconds the melted butter and the sugar. Add the egg and whisk for 1 more minute, until combined.
- Gradually add the dry ingredients. Mix with a wooden spoon until absorbed.
- At the end stir in the chocolate chips and the strawberries, until absorbed in the dough.
- In a small bowl whisk all ingredients until smooth.
To assemble and bake:
- Preheat oven to 350º F/ 180º C. Line a large baking tin with a sheet of parchment paper.
- Using a spoon or an ice cream scoop drop some dough on top of the sheet. Spoon generously some filing on top (about ½ to 1 tablespoon). Cover with some more dough. Don’t worry if the cheesecake filling is not covered completely: that is ok.
- The cookies will spread during the baking so make sure you leave enough space between them.
- Bake them at the upper part of the oven for about 20 minutes or until the edges are golden brown and the tops are well set. If the edges start getting brown very early, switch the oven to top baking only.
- Let the cookies cool until room temperature before serving them.
- Refrigerate in airtight containers.
- Store the cookies 3-4 days in the fridge. They will change their consistency and will become chewier and denser.
- You can substitute the white chocolate chips with dark or milk chocolate. It’s ok to use just ½ cup/ 100 g sugar if you are not so much into sweets.