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Strawberry Cheesecake Cookies

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  • Preheat the oven to 350°F.

    Arrange racks in the bottom and top third of the oven. Preheat the oven to 350°F. Line a second baking sheet with parchment paper.

  • Scoop the first cookie layer:

    Remove the cookie dough from the refrigerator. If the dough has chilled for longer than a couple of hours, let it sit on the counter for about 20 minutes to soften slightly. Use a cookie scoop (size 40 portioner, or about 1 1/2 tablespoons) to drop 12 cookies onto the lined baking sheet. Press your thumb into the center of each cookie to make a well, just as if you were making thumbprint cookies.

    Thumb Creating Indents in the Strawberry Cheesecake Cookie Dough Dollops on a Parchment Paper Lined Baking Sheet
  • Add the cheesecake filling:

    Remove the cheesecake filling from the freezer. Place 1 frozen ball of filling into the indentation of each cookie. You can use your hands to reshape the filling slightly, if needed, for it to fit nicely.

    Scoop the remaining cookie dough on top of the cheesecake filling. Spread the cookie dough around the filling, ensuring it is completely covered and sealed. The cookie dough mounds will be big and tall.

    A Pair of Hands Rolling Frozen Cheesecake Filling Into a Neat Ball, and in the Background Below, a Parchment Paper Lined Baking Sheet With Dollops of Indented Cookie (Some With Cheesecake Filling Sitting in the Thumbprint)
     

    Another scoop of strawberry cookie dough added on top of the cheesecake filling
     

    Sealing the cheesecake filling inside the strawberry cookie dough
  • Bake:

    Place 6 cookies on each of the lined baking sheets, spacing them at least 3 inches apart. Bake both trays at once for 8 minutes, then rotate the pans from top to bottom and back to front. Continue baking for 7 to 9 minutes longer until the edges are set and just beginning to brown.

    Let the cookies cool and set them on the pan for 10 minutes before transferring them to a wire rack to cool completely. They are too soft to move straight out of the oven.

    The cookies will keep in an airtight container on the counter for up to 3 days, or up to 1 week in the refrigerator.

    Baked cookies will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight.

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    Two Parchment Paper Lined Baking Sheets With 6 Mounds of Strawberry Cheesecake Cookie Dough on Each
    Baked Strawberry Cheesecake Cookies Resting on the Parchment Paper Lined Baking Trays
     

    Strawberry Cheesecake Cookies on a Cooling Rack
     

  • NUTRITION FACTS(PER SERVING)
    315 CALORIES
    15g FAT
    42g CARBS
    4g PROTEIN

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