Name: Strawberry Cheesecake Cookies
Ingredients: All-purpose flour: 1 and ¼ cup (156 g); Baking soda: ¼ teaspoon (1 gram); Salt: 1 teaspoon (6 g); Butter: ½ cup (113 g); Light brown sugar: ½ cup (100 g); Large egg: 1 (50 g); Vanilla extract: 1 teaspoon (4 g); Cream cheese: 4 ounces (114 g); Heavy whipping cream: ¼ cup (60 g); Light brown sugar: 3 tablespoons (45 g); Medium-sized strawberries: 4 (approximately 75 g)

Brown butter cookies stuffed with a cream cheese and fresh strawberry cheesecake filling baked right in. An easy stuffed cookie recipe using pantry.

Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper. Leave the butter and cream cheese out until soft and room temperature. In a bowl, add in the softened butter, sugar, egg, and vanilla extract. Whisk this together for 2-3 minutes until the batter is light and soft.

Add in the flour, baking soda, and salt. Fold in the dry ingredients until it’s just incorporated into the batter.

Chill the cookie dough in the freezer for 20 minutes.

While the dough chills, slice the strawberries into small pieces. In a small bowl, add in the softened cream cheese, heavy whipping cream, and sugar. Whisk this together for 3-4 minutes until it’s light with soft peaks. Then fold in the sliced strawberries.

On the parchment lined baking sheets, portion each cookie by about 3 ounces

Bake for 10 to 12 minutes, or until the cookies are golden brown.

Once baked, let the cookies fully cool for about 30 minutes. Then scoop about a tablespoon of the cheesecake topping on top of each cookie. Smooth the topping evenly over the cookie and garnish with a thinly sliced strawberry (optional).

Strawberry Cheesecake Cookies

New recipes, straight to your inbox 💌