Description
These Strawberry Cheesecake Cookies combine the creamy richness of cheesecake with the sweet, fruity flavor of freeze-dried strawberries and a satisfying crunch from crushed graham crackers. Soft, chewy, and studded with optional white and mini chocolate chips, these cookies are perfect for a delightful treat or dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup freeze-dried strawberries, crushed
- 1/4 cup mini chocolate chips (optional)
- 1/4 cup crushed graham crackers
- 1/4 cup white chocolate chips (optional, for topping)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; set aside for later use.
- Cream Butter, Cream Cheese, and Sugar: In a large bowl, beat the softened butter, cream cheese, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture is fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet butter mixture, mixing just until incorporated. Avoid overmixing to keep cookies tender.
- Fold in Add-ins: Gently fold in the crushed freeze-dried strawberries, mini chocolate chips (if using), and crushed graham crackers to evenly distribute without deflating the batter.
- Portion Dough: Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Add Toppings: Optionally, sprinkle white chocolate chips on top of each cookie for added sweetness and visual appeal.
- Bake Cookies: Bake for 10-12 minutes, or until the edges turn golden and the cookies are set. Centers may look slightly soft but will firm up upon cooling.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- Make sure the butter and cream cheese are softened to room temperature for easier mixing and better texture.
- Do not overmix the batter after adding flour to prevent tough cookies.
- Freeze-dried strawberries add intense flavor without extra moisture; crushing them finely helps incorporate flavor evenly.
- Optional chocolate chips can be omitted or substituted based on preference.
- Cookies may seem soft when freshly baked but firm up after cooling.
