Oh my goodness, let me tell you about these strawberry cheesecake cookies! They’re truly a match made in heaven, combining the rich, creamy goodness of cheesecake with the delightful sweetness of fresh strawberries—all wrapped up in a soft, chewy cookie! I mean, who wouldn’t want that? When I first tried making these, I was blown away by how easy they are, and the smell that fills your kitchen while they bake? Wow! It’s like a little slice of summer! Trust me, once you take a bite of these strawberry cheesecake cookies, you’ll be hooked. They’re perfect for any occasion, or just because you want a little something sweet to brighten your day!
Ingredients List
- 1 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped fresh strawberries
- 1/2 cup white chocolate chips
How to Prepare Strawberry Cheesecake Cookies
Preheat the Oven
First things first—let’s get that oven preheating to 350°F (175°C). This step is crucial! Preheating ensures your cookies bake evenly, giving them that perfect soft and chewy texture. So, while you’re getting your ingredients ready, let that oven work its magic!
Cream the Ingredients
Now, grab a large mixing bowl and combine your softened unsalted butter, cream cheese, granulated sugar, brown sugar, and vanilla extract. Using an electric mixer, beat these together on medium speed until the mixture is smooth and creamy—think fluffy clouds! This is where the magic begins; the cream cheese adds that delightful cheesecake flavor to your cookies.
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This is a key step to ensure your cookies rise beautifully and have the right balance of flavors. Mix them well so that the baking powder gets evenly distributed—trust me, you don’t want any surprises in your cookie texture!
Mix and Fold
Now it’s time to bring everything together! Gradually add the dry mixture to your creamy butter and sugar blend, mixing just until combined. Don’t overdo it! We want our cookies to be soft and tender. Gently fold in the chopped fresh strawberries and white chocolate chips, making sure they’re evenly distributed throughout the dough. Oh, the colors are just gorgeous!
Shape and Bake
Next up, drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper. Keep them spaced out, about two inches apart, because they’ll spread a little while baking. Pop them in the oven and bake for 12-15 minutes, or until the edges are beautifully golden brown. The aroma wafting through your kitchen will be absolutely irresistible! Once done, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the anticipation as you wait for these scrumptious treats to be ready!
Tips for Success
To make sure your strawberry cheesecake cookies turn out perfectly every time, here are a few tips I swear by! First, if you want thicker cookies, chill the dough for about 30 minutes before baking. This helps them hold their shape better! Also, always opt for fresh strawberries—they really elevate the flavor and add that lovely juiciness. And don’t be afraid to play around with the white chocolate chips; you can swap them for dark chocolate if you prefer a richer taste. Just trust your instincts, and have fun with it!
Nutritional Information
When it comes to these delightful strawberry cheesecake cookies, it’s always good to know what you’re munching on! Here’s a breakdown of the typical nutritional values per cookie. Keep in mind that these figures are estimates based on the ingredients used, so they may vary slightly depending on your specific choices.
- Serving Size: 1 cookie
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 100mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
These cookies not only satisfy your sweet tooth but also bring a bit of balance to your dessert game! Enjoy every delicious bite!
FAQ About Strawberry Cheesecake Cookies
I’ve had a few questions pop up about these strawberry cheesecake cookies, so let’s tackle them together! First off, can you use frozen strawberries instead of fresh? Sure! Just make sure to thaw and drain them well to avoid excess moisture in the dough. And what if you don’t have cream cheese? You can substitute it with mascarpone cheese for a similar creamy texture, though the flavor might be slightly different.
Now, about storage—these cookies can be stored in an airtight container at room temperature for up to a week. If you want them to last longer, pop them in the fridge, where they’ll stay fresh for up to two weeks. Just remember to let them come to room temperature before enjoying! And if you want to add a twist, try mixing in some chopped nuts or using dark chocolate chips instead of white. There are so many delicious variations to explore!
Lastly, can you freeze the dough? Absolutely! Just wrap it tightly and freeze for up to a month. When you’re ready to bake, let it thaw in the fridge overnight, scoop, and bake as usual. Easy peasy!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for unexpected cravings!
- Deliciously combines the flavors of cheesecake and strawberries in every bite.
- Soft, chewy texture that’s simply irresistible.
- Vegetarian-friendly, making them a great option for everyone.
- Perfect for sharing at gatherings or enjoying solo (no judgment here!).
- Customizable with your favorite mix-ins, like nuts or different chocolate types.
Once you try these strawberry cheesecake cookies, you’ll see why they’re such a favorite!
Storage & Reheating Instructions
To keep your strawberry cheesecake cookies fresh and tasty, store them in an airtight container at room temperature for up to a week. If you want them to last even longer, you can pop them in the fridge, where they’ll stay delightful for about two weeks. Just be sure to let them come back to room temperature before diving in—you want that soft, chewy goodness!
If you find yourself with leftover cookies (which is a rare occurrence, I know!), and you want to enjoy them warm, reheating is super simple! Just pop them in the microwave for about 10-15 seconds, and they’ll be perfectly soft and gooey again. Alternatively, you can warm them in a preheated oven at 350°F (175°C) for about 5 minutes. Trust me, there’s nothing quite like biting into a warm cookie!
Print
Strawberry Cheesecake Cookies: 5 Easy Steps to Delight!
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious strawberry cheesecake cookies that combine the flavors of cheesecake and strawberries in a soft cookie.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped fresh strawberries
- 1/2 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter, cream cheese, granulated sugar, brown sugar, and vanilla extract.
- In another bowl, mix the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until combined.
- Fold in the chopped strawberries and white chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Use fresh strawberries for best flavor.
- Chill dough for 30 minutes for thicker cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: strawberry cheesecake cookies, cookies, dessert, cheesecake, strawberries
