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Chewy Strawberry Cheesecake Cookies

Delight in these chewy strawberry cheesecake cookies that blend rich cheesecake flavors with fresh strawberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 2 cups all-purpose flour The base for your cookie structure.
  • 1 teaspoon baking soda Helps to give your cookies a perfect rise and chewiness.
  • 1 cup unsalted butter, softened For a rich flavor and that distinctive soft texture.
  • 1 cup brown sugar Adds moisture and a hint of caramel flavor.
  • 1/2 cup granulated sugar Contributes sweetness to balance the flavors.
  • 1 teaspoon vanilla extract A must for that comforting cookie aroma.
  • 1 large egg Binds all the ingredients together.
  • 1 cup cream cheese, softened For the signature cheesecake flavor.
  • 1 1/2 cups fresh strawberries, chopped Brings a refreshing burst of fruitiness.
  • 1/2 teaspoon salt To enhance all the flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy.
  4. Incorporate the egg and vanilla extract, mixing until fully combined.
  5. Add in the softened cream cheese and blend until smooth.
  6. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  7. Gently fold in the chopped fresh strawberries.
  8. Using a cookie scoop or tablespoon, drop rounded dough onto the lined baking sheet, leaving space between each cookie.
Baking
  1. Pop the cookies into the oven and bake for 12-15 minutes, or until the edges are lightly golden.
  2. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

For extra chewiness, chill the cookie dough for 30 minutes before baking. You can store the cookies in an airtight container at room temperature for up to a week or freeze for later.