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Strawberry Cheesecake Cookie Dough

A delightful treat that combines the rich texture of cheesecake with comforting cookie dough, enhanced by fresh strawberries for a perfect indulgence.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese, softened Ensure it is adequately softened for easy mixing.
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
Cookie Dough
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped fresh strawberries or freeze-dried strawberries Fresh strawberries are preferred for flavor.
  • Optional pink or red food coloring For visual appeal.

Method
 

Prepare the Cheesecake Filling
  1. In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth.
  2. Scoop small portions onto a parchment-lined baking sheet and freeze for 30 to 45 minutes.
Prepare the Cookie Dough
  1. In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until fluffy.
  2. Add the egg and vanilla extract, blending them into the mixture.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually fold the dry ingredients into the butter mixture until just combined.
  5. Gently fold in the chopped strawberries, adding food coloring if desired.
Assemble and Bake
  1. Preheat your oven to 350°F (175°C).
  2. Take a portion of cookie dough, flatten it, and wrap it around the chilled cheesecake filling.
  3. Place the wrapped dough on a baking sheet and bake for 12-15 minutes or until golden.
  4. Allow the cookies to cool before serving.

Notes

Store cookies in an airtight container for up to three days. Refrigerate or freeze for longer storage. Consider adding lemon zest for a tangy flavor.