Description
Delightful cookies combining classic cheesecake flavors with a soft and chewy texture, featuring a creamy filling that surprises in every bite.
Ingredients
Scale
- 1 cup butter, softened
- ¼ cup brown sugar, packed
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon strawberry extract
- 1 teaspoon red or pink food coloring (optional)
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt (omit if using salted butter)
- 1 cup cream cheese, softened (for filling)
- ⅔ cup powdered sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- About 1 cup granulated sugar (for rolling)
Instructions
- Beat cream cheese, powdered sugar, and vanilla together until smooth. Drop 1–2 teaspoon dollops onto a parchment-lined tray and freeze for 30–60 minutes.
- In a bowl, beat the softened butter with brown and granulated sugars until light and fluffy, about 3 minutes.
- Mix in the egg, vanilla, strawberry extract, and food coloring until fully combined.
- On low speed, mix in the flour, baking soda, baking powder, and salt until just combined, forming a thick dough.
- Flatten 2 tablespoons of dough, place a frozen cheesecake dollop in the center, and seal completely.
- Roll the dough into a smooth ball and coat in granulated sugar.
- Preheat the oven to 350°F.
- Bake the cookies for 10–12 minutes until edges are set and centers are soft.
- Let them cool completely on the baking sheet to allow the filling to firm up.
Notes
These cookies are best served fresh, but can be stored at room temperature for up to three days or frozen for up to three months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg