Soft, chewy strawberry cookies stuffed with creamy cheesecake filling and bursting with sweet berry flavor.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Strawberry Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 box strawberry cake mix (about 15 oz)
- 1 cup white chocolate chips (optional)
Instructions
Prepare the Cheesecake Filling
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Scoop small teaspoon-sized portions onto a parchment-lined tray.
- Freeze for 30–45 minutes until firm.
Make the Cookie Dough
- Preheat oven to 350°F (175°C).
- Cream butter and both sugars until fluffy.
- Add eggs and vanilla extract.
- Mix in:
- flour
- baking soda
- salt
- strawberry cake mix
- Fold in white chocolate chips if desired.
Assemble the Cookies
- Scoop cookie dough balls and flatten slightly.
- Place frozen cheesecake filling in the center.
- Wrap dough around filling and seal completely.
- Place on parchment-lined baking sheets.
Bake
- Bake for 11–14 minutes until edges are lightly golden and centers stay soft.
- Cool on baking sheet for 5 minutes before transferring.
Optional Toppings
- White chocolate drizzle
- Crushed freeze-dried strawberries
- Graham cracker crumbs
Tips
- Freeze the filling well for creamy centers.
- Slightly underbake for softer cookies.
- Store refrigerated because of the cream cheese filling