Strawberry Cheesecake Cookies

These delicious Strawberry Cheesecake Cookies are the perfect treat. They start with a soft, chewy sugar cookie base and are loaded with white chocolate chips, chopped graham crackers, and are full of sweet strawberry flavor. If you're looking for an extra special cookie recipe, this one is for you!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chill time 30

Servings cookies

Calories 184

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

2 3/4 cups all purpose flour
2 teaspoons cornstarch
1 1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter 2 sticks, softened to room temperature
4 ounces full fat cream cheese softened to room temperature
3/4 cup brown sugar
3/4 cup white granulated sugar
2 large eggs
1 Tablespoon vanilla bean paste
1 cup freeze dried strawberries roughly chopped
3/4 cup white chocolate chips
3/4 cup graham cracker pieces roughly chopped

Optional toppings

chopped graham cracker pieces
chopped freeze dried strawberries
white chocolate chips

Instructions

In a medium bowl, combine the flour, cornstarch, baking soda, and salt with a whisk. Set aside.
In a separate large mixing bowl, beat the softened butter, softened cream cheese, brown sugar, and granulated sugar with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes. Be sure to stop periodically to scrape down the sides of the mixing bowl with a rubber spatula so that everything fully combines.
Add the eggs and vanilla bean paste to the butter mixture. Continue to mix on low until everything is thoroughly combined.
With the mixer on low, slowly add the flour mixture to the wet ingredients in small batches. You only want to mix until there aren’t any more streaks of white left. so be sure not to over-mix here.
Using a wooden spoon or rubber spatula, gently fold in the freeze-dried strawberries, white chocolate chips, and graham cracker pieces. Cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes up to an hour to allow the cookie dough to chill.
Once the dough has finished chilling, line a cookie sheet with parchment paper and use a medium sized cookie scoop (I use a #40, two tablespoon sized scoop), to scoop heaping balls of cookie dough onto the prepared cookie sheet.
Bake for 10-11 minutes in a 350 degree Fahrenheit oven until cookies are set, and edges are golden brown.
Once the cookies are finished baking, remove them from the oven and place the tray on a wire rack to cool. While the cookies are still warm, you can garnish the tops of each cookie with the additional freeze-dried strawberries, white chocolate chips and graham cracker pieces. After that you can sprinkle them lightly with the flaky sea salt, if desired.

Notes

Line your cookie sheets with parchment paper. This will help your strawberry cheesecake cookies to bake evenly and prevent excessive spreading. It also makes clean-up nice and easy.
Use room temperature butter and eggs. Your ingredients will blend together more seamlessly with room temperature ingredients, and your dough will rise better as well.
Don’t skip the chill time for the dough. If you don’t let your strawberry cheesecake cookies chill, they will spread out too much, and your cookies will be too thin.
Use full-fat, brick style cream cheese. Do not use light, fat- free, or whipped cream cheese. These types of cream cheese won’t incorporate into the dough properly.
Toppings are optional, but do add a pretty flair to the cookies. I like to add some of mix-ins on top while the cookies are still warm. I also like to sprinkle some flaky sea salt on top for a nice finishing touch.
Store your baked cookies in an airtight container on the counter for up to 3 days. I will say that these taste best eaten the same day if you add the toppings. After storing for a day or so, the toppings tend to soften up.

*Nutrition facts do not include optional toppings.

Nutrition