Description
These Strawberry Cheesecake Cookies are a delightful treat featuring a soft, buttery cookie base enriched with instant cheesecake pudding mix. Packed with white chocolate chips and freeze-dried strawberries, each cookie is filled with a creamy, sweetened cream cheese center that perfectly mimics cheesecake flavors in cookie form. They bake up with golden edges and a tender crumb, making them an irresistible dessert or snack for strawberry and cheesecake lovers.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 oz) package instant cheesecake pudding mix
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 1/2 cups freeze-dried strawberries, roughly chopped
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a perfect base for the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract to infuse the dough with flavor.
- Mix in Cheesecake Pudding: Add the instant cheesecake pudding mix to the wet ingredients and mix until fully blended, giving the cookies their signature cheesecake taste.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid over-mixing and tough cookies.
- Fold in Mix-Ins: Gently fold in the white chocolate chips and chopped freeze-dried strawberries, distributing them evenly throughout the dough for bursts of flavor and texture.
- Prepare Cheesecake Filling: In a small bowl, mix the softened cream cheese with powdered sugar until smooth and creamy. This filling will be placed inside each cookie.
- Shape Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them adequately to allow spreading during baking.
- Fill with Cheesecake: Press a thumb or spoon into the center of each dough ball to create an indent. Fill the indent with a small amount of the cream cheese mixture.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden. Watch carefully to prevent over-baking, ensuring soft centers.
- Cool Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, allowing the texture to set perfectly.
Notes
- Use softened butter and cream cheese at room temperature to ensure a smooth dough and filling.
- Freeze-dried strawberries add a concentrated fruity flavor without adding moisture; chop them roughly for texture.
- Do not over-mix the dough after adding flour to keep cookies tender.
- Space cookies at least 2 inches apart on the baking sheet to allow for spreading.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The cream cheese filling can be whipped slightly with a mixer to lighten texture if preferred.
