Simple, tasty cookie recipe below.

introduction

These Strawberry Cheesecake Cookies are soft, creamy, and full of fresh strawberry flavor. They mix butter, cream cheese, and chopped strawberries for a tender cookie. For another take on this idea, see a similar strawberry cheesecake cookie recipe for more inspiration.

why make this recipe

Make these cookies when you want a sweet treat that feels like a dessert and a cookie at the same time. They are great for kids, parties, or a simple afternoon snack. If you like strawberry dessert twists, you might also enjoy the strawberry cheesecake tacos idea at this recipe.

how to make Strawberry Cheesecake Cookies

Follow these steps to make the cookies. Read all steps before you start and keep the strawberries fresh and dry.

Preheat and prepare your baking sheet.
Cream butter and sugars until light and fluffy.
Add vanilla and egg, then mix dry ingredients in.
Add cream cheese, strawberries, and white chocolate chips.
Scoop and bake until edges are golden.

For ideas on mixing dough textures and firmness, check tips like those found for similar cookies at this page.

Ingredients :

1 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 teaspoon vanilla extract, 1 large egg, 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup cream cheese, softened, 1 cup chopped fresh strawberries, 1/2 cup white chocolate chips

Directions :

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3 minutes.
Add the vanilla extract and the egg to the mixture, continuing to beat on medium speed until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
Gradually add the dry ingredients to the wet ingredients, mixing slowly at first to prevent flour from spilling out, and continue mixing until just combined.
Add the softened cream cheese to the dough and beat it into the mixture until smooth.
Gently fold in the chopped fresh strawberries using a spatula, making sure they are evenly distributed throughout the dough.
Stir in the white chocolate chips, ensuring they are evenly spread through the dough.
Scoop rounded tablespoons of dough and place them onto the prepared baking sheet, spacing each cookie about 2 inches apart.
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are set but still soft.
Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies have cooled completely, they are ready to be enjoyed.

how to serve Strawberry Cheesecake Cookies

Serve the cookies at room temperature so they keep their soft texture. Pair them with a glass of milk or a light tea. For a dessert plate mix, add a different cookie type like a cream-filled cookie from this recipe for variety.

how to store Strawberry Cheesecake Cookies

Store cooled cookies in an airtight container. Keep them in the fridge if you plan to store them more than two days because of the cream cheese. For longer storage, freeze the cookies in a single layer on a tray, then move to a freezer bag. For a related idea on storage and flavors, see this brown sugar cinnamon cookie page.

tips to make Strawberry Cheesecake Cookies

Use very fresh strawberries and pat them dry before chopping to limit extra moisture.
Don’t overmix once you add flour; mix until just combined.
Chill the dough 15–30 minutes if it feels too soft to scoop.
Use room-temperature cream cheese to blend smoothly into the dough.
Space cookies 2 inches apart so they bake evenly.

Serving Ideas (if any)

Stack two cookies with a thin layer of whipped cream or cream cheese filling.
Serve with vanilla ice cream for a quick sundae.
Arrange on a dessert tray with small fruit skewers for parties.

Final Thoughts

These Strawberry Cheesecake Cookies are simple to make and offer a soft, fruity bite with a creamy note from cream cheese and sweet white chocolate. They are a good choice when you want a cookie that feels a bit special without extra fuss.

FAQs

Q: Can I use frozen strawberries?
A: Fresh is best, but you can use thawed and well-drained frozen strawberries. Pat them dry before folding into dough.

Q: Can I skip the cream cheese?
A: You can, but the cream cheese adds moisture and tang. Skip it if needed, but expect a different texture.

Q: How long do these cookies last?
A: In an airtight container in the fridge, they stay good for 3–5 days. Freeze for up to 2 months.

Q: Can I use white chocolate chunks instead of chips?
A: Yes, chunks work fine and give larger bites of chocolate.

Q: Can I make the dough ahead?
A: Yes, you can chill the dough in the fridge up to 24 hours before baking.

Conclusion

For more recipe versions and tips, check this detailed version of Strawberry Cheesecake Cookies from Strawberry Cheesecake Cookies – Cookie Dough Diaries, and for another take on the same cookie idea, see Strawberry Cheesecake Cookies – In Bloom Bakery.