Strawberry Cheesecake Cookies Soft (Print Format)

Soft, chewy cookies filled with creamy centers and fresh strawberries for a delicious dessert bite.

# Ingredients:

→ Cream Cheese Filling

01 - 6 ounces cream cheese, softened
02 - 1/3 cup powdered sugar
03 - 1/2 teaspoon strawberry extract

→ Strawberry Cookie Dough

04 - 3 cups all-purpose flour, spooned and leveled
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon baking soda
07 - 1 cup (2 sticks) salted sweet cream butter, softened
08 - 2/3 cup granulated sugar
09 - 1/3 cup light brown sugar, packed
10 - 1 1/2 teaspoons pure vanilla extract
11 - 1/2 teaspoon strawberry extract
12 - 1 large egg
13 - 1 egg white, room temperature
14 - 1 cup fresh strawberries, capped, cored, and finely chopped
15 - 1 tablespoon all-purpose flour

# Steps:

01 - Beat the cream cheese on medium-high speed for 30 seconds until smooth. Reduce to medium-low, add powdered sugar and strawberry extract, then increase to medium-high and beat another 30 seconds until smooth. Line a baking sheet with parchment paper. Scoop 24 dollops of the mixture (approx. 1 1/2 teaspoons each), space them 2 inches apart, press into round disks, and freeze while preparing the cookie dough.
02 - In a medium mixing bowl, whisk together flour, baking soda, and baking powder. In a stand mixer or mixing bowl, beat butter on medium-high speed for 1-1 1/2 minutes until smooth. Add granulated sugar and brown sugar, then beat for 1 minute until light and fluffy. Mix in the vanilla and strawberry extracts until combined, then add the eggs one at a time, mixing well after each addition.
03 - Reduce mixer speed to low and add dry ingredients to the wet mixture 1 cup at a time, mixing just until incorporated. Toss chopped strawberries with 1 tablespoon of flour to prevent sinking, then fold them into the dough. Cover and chill in the refrigerator for 30 minutes.
04 - Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
05 - Using a large cookie scoop, make 24 dough portions and space them 2 inches apart on the baking sheets. Remove the cream cheese disks from the freezer and press one into the center of each dough portion. Shape the dough around the cream cheese to envelop it completely.
06 - Bake for 12-14 minutes until the edges are golden brown. Allow cookies to rest on the baking sheet for 10-12 minutes before transferring to a cooling rack.

# Tips:

01 - Chilling the dough prevents the cookies from spreading too much during baking.
02 - Using a small spatula or spoon helps shape the dough evenly around the cream cheese disks.

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