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Sink your teeth into these soft cookies packed with strawberry goodness and a cool creamy center in each bite. They’ve got a buttery texture and bursts of berry throughout. They make a sweet snack for get-togethers or those moments when your sweet tooth hits.
I whipped these up after hauling berries home from a local farm. The berry taste popped. Folks keep asking for another batch every birthday.
Irresistible Ingredients
- Cream cheese: tangy and rich center grab the brick-style kind from the dairy fridge
- Powdered sugar: smooths out the filling go for versions without extra starch if possible
- Vanilla extract: builds deeper creamy flavor real stuff works best
- Unsalted butter: gives a tender base always start with it soft
- Granulated sugar: sweetens evenly use fine sugar so it mixes in faster
- Large egg: holds things together and adds structure fresher is nicer
- All-purpose flour: makes up the cookie's body sift if you want it lighter
- Baking powder: helps them puff check the date for top results
- Salt: sharpens flavors just a pinch makes the berries and cream pop
- Freeze-dried strawberries: huge berry punch crush them up to sprinkle everywhere
- White chocolate chips (optional): melty creamy bites pair perfectly with cheese and berries
Simple How-To Steps
- Bake the cookies:
- Line up cookies with space on a sheet with parchment. Slide into the oven heated to three fifty and bake for twelve to fourteen minutes you want the edges just golden and middles slightly soft. Cool them on the tray a bit then move to a rack.
- Shape and fill:
- Take about one and a half tablespoons dough scoop or spoon flatten it to make a little disc. Pop a frozen cheesecake round in the center then gather dough around and pinch to seal up the surprise inside.
- Add strawberries and chocolate chips:
- Now sprinkle in the crushed strawberry bits and white chocolate. Gently fold in using a spatula just enough to spread through the dough.
- Combine wet and dry:
- In a bowl whisk together flour salt and baking powder so it’s mixed well. Slowly add this to your wet stuff only stirring until just together or you’ll get tough cookies.
- Mix up your dough:
- Cream the butter and sugar with a mixer or by hand until it gets pale and fluffy. Drop in your egg and vanilla then mix so everything is smooth and blended.
- Get the cheesecake filling ready:
- Beat the cream cheese powdered sugar and vanilla in a small bowl until it’s smooth no lumps. Make sure to scrape the edges as you go. Use a teaspoon to scoop little blobs onto parchment and pop them in the freezer for about half an hour so they firm up.
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I’m hooked on the freeze-dried strawberries they never make these cookies damp and that pop of pink is always pretty. On my first batch my kid called them surprise treats full of creamy middles.
Storage Ideas
Pop cookies in a sealed tub in your fridge and they’ll be fresh and tasty for up to five days. They’re awesome cold, or just leave them out about half an hour if you want them to soften up.
Swaps and Substitutes
No freeze-dried strawberries? Swirl in some strawberry jam or chop up real berries—just dry them well so the dough stays right. If you leave out the white chocolate, you’ll still get tasty classic cookies.
Serving Up Suggestions
Pile these on a cute plate for a party treat. For brunch, drizzle with melted white chocolate and toss over more crushed strawberries. Want to gift? Wrap in parchment and twine for a cheery homemade surprise.
Cookie Love in America
Cookies and cheesecake are American baking go-tos, and smashing them together makes something extra nice for picnics or holidays. Stuffing that creamy center hints at trendy bakery cookies, but it’s easy to pull off at home too.
Recipe Questions & Answers
- → How do I keep the filling from spilling out when baking?
Pop your cheesecake filling in the freezer before putting your cookies together. It'll stay solid and not ooze out when you bake.
- → Can I swap in fresh strawberries for the freeze-dried ones?
Definitely. Just dry off fresh strawberry bits so your cookies don't get soggy. Or even swirl in some strawberry jam to bump up the flavor.
- → What kind of texture should I expect after baking?
You want cookies with barely golden edges and super soft middles that set as they cool on the pan.
- → Is it a must to chill the dough?
You can skip chilling the dough itself. But freezing the cheesecake filling is the real trick to getting perfect middles and easy assembly.
- → What's the best way to stash these cookies?
Stick them in a sealed container and keep them in your fridge for up to five days. Enjoy them cold or leave them out a bit to soften up.
- → Can I toss in extras like chocolate chips?
For sure! White chocolate chips taste awesome with the strawberry cookie and give it a little extra sweetness.