Irresistible Strawberry Cheesecake Cookies

Irresistible Strawberry Cheesecake Cookies —these cookies are a delightful combination of a soft, chewy cookie with the creamy, tangy flavor of cheesecake and a burst of fresh strawberries! Perfect for a sweet treat that’s just a little different from the usual cookie.

Ingredients:

For the Cookie Dough:

• 1 ½ cups (180g) all-purpose flour
• 1 tsp cornstarch
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• 4 oz (120g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp strawberry jam or strawberry puree
• 1 cup (150g) white chocolate chips or chopped white chocolate

For the Cheesecake Filling:

• 4 oz (120g) cream cheese, softened
• ¼ cup (30g) powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Make the Cheesecake Filling:

1. In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
2. Set aside in the fridge while you prepare the cookie dough.

2. Prepare the Cookie Dough:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat together the butter, cream cheese, and sugar until light and fluffy (about 2-3 minutes).
4. Add the egg and vanilla extract, beating until combined. Then mix in the strawberry jam or puree for that delicious fruity flavor.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the white chocolate chips (or chopped white chocolate).

3. Assemble the Cookies:

1. Scoop out about 1 tablespoon of dough and roll it into a ball.
2. Use your thumb to make a small indentation in the center of each cookie dough ball.
3. Spoon about 1 teaspoon of the cheesecake filling into the center of each cookie dough ball, gently pressing the filling into the dough.
4. Carefully seal the edges of the dough around the filling, ensuring the cheesecake filling is covered.

4. Bake the Cookies:

1. Place the cookies on the prepared baking sheets, leaving space between each cookie.
2. Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
3. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

5. Optional Garnish:

1. Once the cookies are cool, you can drizzle some extra strawberry jam on top or dust with powdered sugar for a fun, finishing touch.

Tips & Variations:

• For extra flavor: Add fresh chopped strawberries to the cookie dough for an even more vibrant strawberry flavor.
• Storage: Store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for a week.
• Make them bite-sized: You can make smaller cookies by reducing the size of the dough balls—just be sure to adjust the baking time!

These Strawberry Cheesecake Cookies are a perfect combination of sweet, tangy, and creamy, with the perfect balance of flavors! Would you like to add any other ingredients or change things up?