strawberry cheesecake cookies;
These soft pillowy strawberry cheesecake cookies are a perfect combination of tangy cream cheese flavor paired with fresh strawberries and chunky white chocolate. If you like strawberry cheesecake you’ll love these cookies! Swirls of cream cheese flavor throughout, the cookies are almost more of a muffin-top than a cookie. The fresh strawberries give little bursts of berry flavor and the white chocolate chips are sweet and add a bit of a bite to these strawberry cheesecake cookies.
Swap out the white chocolate for dark chocolate if you want to try something a touch different! These cookies can be very sweet–think a cheesecake and cake had a baby.
secret to success
Swap out the white chocolate for dark chocolate if you want to try something a touch different! These cookies can be very sweet–think a cheesecake and cake had a baby. Dark chocolate is a delicious way to reduce some of the sweetness, but still get your chocolate fix! Or try peanut butter chips for a PB&J take on these strawberry cheesecake cookies.
When you go to make these cookies, make sure your butter and cream cheese are soft. Trust me, it makes it so much easier to mix and achieve even consistency for your cookie batter. I’ve learned the hard way that using cream cheese and butter straight from the fridge means a lumpy batter or mixture. If you forget to let them come to room temperature, add the two to a microwave-safe bowl, and pop it in for a few minutes on defrost. Take care not to let the butter melt though, you just want it to be soft.
These cookies are very moist, so make sure you store them appropriately! (Assuming they last more than a day or two in your house…unlike mine).
secret to success
While these cookies are delicious and therefore unlikely to last long, I want to mention that they are soft and moist. Because of the water and moisture the strawberries bring, these cookies will go moldy faster than most other cookies. If you don’t plan on eating them right away (you must have better self-control than my family!) don’t worry.
To increase shelf life a bit, consider storing them in the refrigerator. Since the strawberries still have a lot of moisture, and these cookies have a similar consistency to muffin tops, they can be more prone to mold than a lot of cookies. Storing them in the refrigerator will make them last a week or more! Plus they’re not half bad chilled, if I do say so myself.
Take care not to overbake these strawberry cheesecake cookies! They’re very soft, and overbaking them will cause them to dry out.
secret to success
Take care not to overbake these strawberry cheesecake cookies! They’re very soft, and overbaking them will cause them to dry out. I usually keep a close eye on the first batch I send to the oven to get an idea of when to take them out. (Since some ovens can run a little hot or cold, yours might be slightly different than your neighbor’s.) I look for the edges to be just barely golden brown before I take them out, and clock the time for the next batch. I’d rather them be underbaked than overbaked, personally. Plus it’s easier to fix underbaked–pop them in another minute or two. There’s no undo-ing an overbaked cookie.
You may want to store your strawberry cheesecake cookies in an airtight container in the refrigerator. This will help deter mold for longer, especially on humid summer nights. (We live in Virginia…whoever decided to build the capital of the US in a swamp was not thinking straight.) Besides, in my opinion, they’re not bad chilled on a hot summer day either. But, like I said, the husband loved these cookies so much, they didn’t make it the week in our household.
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for other great summer recipes?
- Try these homemade chocolate cookie ice cream sandwiches for a cool chocolatey treat!
- Lattice apple pie is a classic potluck, cookout, or barbeque dish!
- Or make your own s’mores with these delicious and gluten-free oat flour graham crackers.
strawberry cheesecake cookies;
Ingredients
- ¾ cup chopped fresh strawberries
- 2 Tbsp lemon juice
- ¼ cup unsalted butter softened
- 4 oz cream cheese softened
- ¾ cup sugar
- 1 egg
- 1 teaspoons vanilla extract
- 1¼ cup + 1 Tbsp flour
- ⅛ tsp salt
- ½ tsp baking powder
- 1 Tbsp flour
- ¾ cup white chocolate chips
Instructions
- Chop strawberries into quarters or smaller depending on the size of the strawberries. Add chopped berries to a small bowl and top with 2 Tbsp lemon juice. Allow to sit for 5-15 minutes before draining the liquid.
- Beat softened ¼ cup butter with 4oz cream cheese and ¾ cup sugar until incorporated, light and fluffy.
- Add 1 egg and 1 tsp vanilla and mix well.
- Gradually add 1¼ cup flour, ⅛ tsp salt, and ¼ tsp baking powder and mix until well combined.
- Drain the strawberries of any juices and add 1 Tbsp of flour, tossing to coat evenly. Gently fold in in the white chocolate chips and drained flour-coated strawberries.
- Using a cookie scoop or Tablespoon, drop a heaping tablespoon of batter onto a parchment paper lined baking sheet. Make sure to leave an inch+ of space between each cookie.
- Refrigerate cookies on the baking sheet 5-10 minutes before baking.
- Bake for 13-15 minutes or until the edges just barely show a tinge of golden brown. Take care not to overbake, they will firm slightly as they cool. Remove from the oven and transfer to wire racks to cool completely.
