Description
Soft, chewy cookies with creamy cheesecake filling and homemade strawberry swirl. A delightful combination!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and chopped
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- Graham cracker crumbs
- Freeze-dried strawberries, crushed
Instructions
- Prepare the Strawberry Swirl: In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Place over medium heat and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 10-15 minutes, or until strawberries have softened and the mixture has thickened. Cool completely.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. Add the egg yolk and vanilla extract and beat until well combined. Cover and refrigerate while you prepare the cookie dough.
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (3-5 minutes). Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Assemble the Cookies: Use a cookie scoop to portion out the cookie dough into 1.5-tablespoon sized balls. Place on a parchment-lined baking sheet. Use your thumb or the back of a spoon to create an indentation in the center of each cookie. Spoon a teaspoon of cheesecake filling into each indentation. Drop 1/2 teaspoon of cooled strawberry swirl on top of the cheesecake filling. Use a toothpick to gently swirl the strawberry swirl into the cheesecake filling. Sprinkle with graham cracker crumbs or crushed freeze-dried strawberries, if desired.
- Chill the Cookies: Cover the baking sheet with plastic wrap and chill the cookies in the refrigerator for at least 30 minutes (or longer, even overnight).
- Bake the Cookies: Preheat oven to 350°F (175°C). Bake the chilled cookies for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
- Cool: Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature ingredients for smoother dough and filling.
- Don’t overmix the cookie dough.
- Chilling the dough prevents spreading.
- Bake on parchment paper for easy cleanup.
- Don’t overbake the cookies.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes