Strawberry Cheesecake Cookies

These delicious Strawberry Cheesecake Cookies are sweet and decadent. The perfect romantic dessert to share with your special someone for Valentine’s Day. But honestly, we love these strawberry cookies anytime of the year! These tangy cheesecake stuffed cookies are soft with a cheesecake center. These cookies are delicious. They are bursting with cheesecake flavor. Here are a few reasons why you’ll want to try this recipe:

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 24 Cookies

Calories: 221 kcal per serving

Ingredients

1 cup - Unsalted Butter
¾ cup - White Granulated Sugar
¾ cup - Brown Sugar
1 tsp - Vanilla Extract
1 tsp - Strawberry Extract
2 - Eggs
2 ¾ cups - All Purpose Flour
1 tsp - Baking Soda
¼ tsp - Salt
¾ cup - Freeze Dried Strawberries
½ cup - Freeze Dried Strawberries
¾ cup - Cream Cheese
½ cup - powdered sugar

Instructions

Prepare a baking sheet with parchment paper and set aside.
In a mixing bowl, add the butter, sugar and brown sugar. Use a hand mixer to blend the ingredients together until creamy.
Add the vanilla, strawberry extract, and eggs. Whip the mixture together until smooth.
Pour in the flour, baking soda, salt and crushed dried strawberries. Use a rubber spatula to fold all the ingredients together and distribute them evenly until a thick batter is formed.
Wrap in plastic wrap and place in the fridge. While the dough chills, make the cheesecake filling.
In a separate smaller bowl, blend the cream cheese until creamy. Then add the powdered sugar, blending again until smooth.
Place a large teaspoonful of the cream cheese filling on a parchment covered plate or small baking sheet. Repeat and fill the parchment paper until all the cream cheese filling is gone.
Place the baking sheet in the freezer and let them harden, along with the cookie dough for 30 minutes.
Remove both from the freezer and fridge. Preheat the oven to 350 degrees Fahrenheit.
Use a scooper to scoop a 2 inch round ball of strawberry cookie dough. Flatten in your hand and place a cold ball of cream cheese filling in the center.
Wrap the cookie dough around the cream cheese and roll into a ball. Place on the prepared baking sheet from earlier.
Repeat with the rest of the dough balls and keep each about 2 inches apart when placing on the baking sheet.
Bake in the oven for 13-15 minutes, or until the center has puffed and the edges of the cookies have slightly browned.
Remove from the oven and let cool for 10 minutes.
While the cookies cool, heat the white chocolate in the microwave at 30 second intervals until melted.
Drizzle the white chocolate diagonally over half of each strawberry cheesecake cookie and place the frozen dried strawberry pieces on top of the cookies.
Let the chocolate set and harden completely for about 30 minutes or enjoy immediately while the white chocolate is still melted.

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