Chewy Strawberry Cheesecake Cookies with a Creamy Filling!
These strawberry cheesecake cookies are soft, chewy, and filled with a sweet cream cheese center, making them the perfect treat for any occasion!
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups & spoons
- Rubber spatula
- Parchment-lined baking sheet
- Cookie scoop (optional)
- Cooling rack
- Small saucepan (for glaze)
Ingredients
Cookie Dough:
- 12 tbsp unsalted butter room temp
- ⅓ cup granulated sugar
- ⅔ cup brown sugar packed
- 1 whole egg
- 1 egg yolk
- 1 ½ tsp vanilla extract
- ½ cup crushed graham crackers
- 1 ¾ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Cheesecake Filling:
- 8 oz cream cheese room temp
- ¼ cup granulated sugar
- 1 tsp vanilla extract optional
- 1 cup chopped fresh strawberries patted dry
Strawberry Glaze:
- 3 tbsp strawberry jam
- 2 tbsp water
- ½ tbsp sugar
- 1 tsp cornstarch
Optional: splash of lemon juice, vanilla extract, or strawberry purée
Instructions
Make the Cookie Dough:
- Cream butter and sugars together until fluffy. Add egg, yolk, and vanilla. Mix in crushed graham crackers. In another bowl, whisk dry ingredients. Combine wet and dry ingredients. Chill dough for 1–2 hours.
Make Cheesecake Filling:
- Beat cream cheese and sugar until smooth. Gently fold in chopped strawberries. Chill until ready to use.
Form Cookies:
- Scoop dough into 2-inch balls. Flatten slightly, create an indentation in the center.
Bake:
- Preheat oven to 375°F (190°C). Bake cookies 12–15 minutes until edges are golden and centers are soft. Remove and cool completely.
Fill and Glaze:
- Once cool, spoon or pipe cream cheese mixture into centers. Prepare glaze: simmer all glaze ingredients until thickened. Let cool, then drizzle or brush onto cookies.
Serve or Store:
- Store in the fridge for up to 5 days, or freeze for up to 3 months.