Strawberry Cheesecake Cookies

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These strawberry cheesecake cookies are soft, buttery, and filled with real strawberry pieces in every bite. They are naturally flavored and stuffed with a delicious cream cheese filling! This is the original viral recipe, so look no further!

I never knew I could love a cookie as much as I love these strawberry cheesecake cookies (and I LOVE cookies, so that’s saying something). Up until now my favorite cookie was a tie between peanut butter cookies or cookie butter cookies. But these strawberry cream cheese cookies take the cake.

They’re easy to make, buttery, have slightly crispy edges, and are so soft and pillowy. The flavor from the tiny chunks of strawberry throughout the batter is just amazing, and the cream cheese filling in the middle stays gooey while providing a tang in every bite. They are truly summer in cookie form!

Ingredient Notes

• Butter: you can use regular butter, or dairy free butter for these cookies.
• Cream Cheese: you can use regular cream cheese or a dairy free/vegan cream cheese alternative for the filling. Ingredients used to make vegan cream cheese can vary so some may take longer to freeze than others, and regular (dairy) cream cheese will require more icing sugar to achieve the gooey filling.
• Strawberries: I strongly recommend using fresh strawberries. Frozen strawberries will release water into the dough and make it more wet and sticky.

How To Make These Stuffed Cookies

Make the cheesecake filling.

Scoop the filling then freeze!

Beat butter and sugars together.

Add in egg and vanilla!

Add dry ingredients then stir in the strawberries (best cookie dough I’ve ever tasted, by the way!)

Make dents in each ball of dough.

Fill each dent with cheesecake filling.

Add more dough on top and seal around the edges. Bake!

MORE COOKIE RECIPES YOU’LL LOVE

Raspberry Cheesecake Cookies (Stuffed!)

Lemon Cheesecake Cookies

Strawberry Sugar Cookies

Strawberry Shortbread Cookies

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

5 from 155 reviews

Strawberry Cheesecake Cookies

Gabby Kislanko

These strawberry cheesecake cookies are soft, buttery, filled with real strawberry flavor, then stuffed with a cream cheese filling!

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Chill Time: 25 minutes mins

Total Time: 55 minutes mins

Servings: 12 cookies

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Ingredients

 

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Cream Cheese Filling

• ▢ ¾ cup (170 g) cream cheese (regular or vegan)*, softened, (6 oz) SEE NOTES
• ▢ ⅓ cup (40 g) powdered sugar*, SEE NOTES if using vegan cream cheese

Cookies

• ▢ 1 cup (210 g) butter (regular or vegan), softened
• ▢ ¾ cup (150 g) white sugar
• ▢ ¼ cup (50 g) brown sugar
• ▢ 1 egg
• ▢ 1 egg yolk
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp baking soda
• ▢ ¼ tsp salt
• ▢ 2¾ cup (343 g) all-purpose flour *, SEE NOTES
• ▢ ½-⅔ cup fresh strawberries, diced small*, SEE NOTES

Instructions

 

• This recipe makes 12 LARGE cookies. See NOTES below for instructions to make smaller cookies** Line a small baking sheet or plate with parchment paper. In a small bowl, use a whisk or mixer (depending how hard your cream cheese is) to mix the cream cheese with powdered sugar until smooth and combined.
• Place 10-12 heaping teaspoons of cream cheese on the baking sheet or plate. Freeze for at least one hour, or until frozen almost completely solid.
• When the cream cheese is frozen almost solid, line two large baking sheets with parchment paper and set aside. Whisk together flour, salt, and baking soda then set aside.
• In the bowl of a handheld mixer or standing mixer, beat the butter and sugars together until light and fluffy (about 1-2 minutes). Mix in the egg, egg yolk, and vanilla extract.
• Add in the flour, salt, and baking soda, and mix until just combined (don't over-mix).
• Dice the strawberries and gently fold them in. You don't want to mix them in too much or they'll get squished and the color will bleed into the dough.
• Scoop 12 heaping tablespoons of dough onto each baking sheet. They should be fairly big – if measured they'd be about 2 tbsp-sized (these are big cookies!). Press the back of a teaspoon slightly into the top of half the balls of dough to create an indent.
• Remove the cream cheese filling from the freezer and place one into each of the cookies. Take a second ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside (see picture in post above), but making sure to not squish the cream cheese into the cookie dough. The dough may start to get sticky and a bit crumbly, and a bit harder to work with because of the strawberries, but just go with it! Wipe your hands clean before moving on to the next cookie. You should have tall balls of dough.
• Refrigerate the prepared cookie dough balls and repeat with the second cookie sheet and remaining dough. Preheat the oven to 350°F and leave the cookie dough in the fridge while it preheats.
• Bake the cookies in the preheated oven one sheet at a time for 13-17 minutes, or until the edges are slightly golden brown and the tops are set. Remove from the oven and leave them on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool completely.

Equipment

Baking Sheets

Handheld Mixer or Standing Mixer

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.

CREAM CHEESE: depending on what kind of cream cheese you use, the amount of time it takes to freeze the filling may vary.

FLOUR: It is very important that you measure your flour properly! The dough should be slightly more crumbly than a typical cookies dough, but if you use too much flour your dough will be very, very dry. The right way to measure your flour is to weigh it, or use the scoop and level method.

STRAWBERRIES: These cookies work best with fresh strawberries. If you must use frozen, be aware that frozen strawberries hold water so you’ll have to work really quickly when assembling the cookies so that the dough doesn’t get too sticky, and color may bleed into the dough.

POWDERED SUGAR: If you are using vegan cream cheese, decrease the powdered sugar to 1/4 cup. It’s softer than regular cream cheese so less icing sugar will make the filling firmer.

TO MAKE SMALLER COOKIES: This recipe makes 12 big cookies. To make smaller cookies, reduce size of cream cheese filling balls to just under 1 tsp (instead of 1 heaping tsp). Make each ball of dough 1 tbsp (instead of 2 tbsp). The assembled cookie will have around 2 tbsp of dough total. Bake for 10-13 minutes.

Note: Be sure to cover the top and bottom of the cookie dough balls with enough dough – if you have leftover dough after 12 cookies, then the cookies will be too thin to hold the cream cheese filling inside (causing the filling to come out of the bottom). Add all the remaining dough to the bottom and tops of the assembled cookie dough (rather than trying to stretch it further and make more cookies).

Storage Instructions: The cookies are best enjoyed fresh, but you can store them in an airtight container for 3-4 days in the fridge. You can also freeze them in a ziploc bag and let thaw in the fridge when you’re ready to eat them.

Note: this recipe was updated on 07/02 with 1 egg yolk added to the recipe ingredient list. The egg yolk helps the dough to not be as sticky, but doesn’t change the flavor of the cookies. If you prefer to make the original recipe, simply omit the extra egg yolk from the recipe.

Calories: 420kcal

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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.