Strawberry Cheesecake Cookies

5 from 1 vote

Strawberry Cheesecake Cookies

These easy strawberry cheesecake cookies combine the flavors of two of my favorite desserts for a delicious mashup. The inside of the cookie is soft and filled with fresh strawberry chunks, white chocolate and buttery macadamia nuts.

Prep Time10

Cook Time15

Chill Time10

Total Time35

Course: Baked Goods, Cookies, Dessert

Cuisine: American

Servings:

Calories: 111kcal

Author: Lori @ A Reinvented Mom

Equipment

Ingredients

¼ cup unsalted butter room temperature
4 ounces cream cheese room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
1¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1½ cups fresh strawberries chopped
¼ cup white chocolate chips
½ cup macadamia nuts chopped

Instructions

Preheat oven to 350 degrees Fahrenheit.
Prepare 2 baking sheets by lining with a baking mat, or spray with non-stick spray and top with a piece of parchment paper. Set aside.
Beat the butter and cream cheese together using a stand mixer or hand mixer, until smooth and creamy.
Mix in the sugar and vanilla.
Add the eggs, mixing until fully combined.
Using a sifter, sift the flour, baking powder and salt into the cream cheese mixture.
Mix just until the flour is well incorporated.
Gently fold in the strawberries, white chocolate chips and nuts.
Cover the mixing bowl and place in the refrigerator for 10 minutes.
Once the dough has chilled, use a cookie or ice cream scoop to portion out approximately 2 tablespoons of dough per cookie. Place the dough balls 1-inch apart on the prepared baking sheets.
Bake for 13-15 minutes or until the bottom edges of the cookies are golden brown.
Remove pans from oven and allow to cool for 2 minutes before removing cookies to a wire rack to finish cooling.

Notes

Full fat cream cheese works best in this recipe.
If using frozen strawberries, thaw first, then chop and drain off the liquid.
For best results, make sure the butter, cream cheese and eggs are at room temperature before starting.
Store cooled cookies in an airtight container in the refrigerator for up to 5 days.

Nutrition