Strawberry Cheesecake Cookie Recipe
Delicious strawberry cheesecake cookies perfect for spring!
Servings: 30 cookies
Equipment
- 1 Baking Sheet
- 1 Cookie scoop small
Ingredients
- ¼ cup Unsalted butter- room temperature
- 4 oz. Cream cheese- room temperature
- 1 cup Granulated sugar
- 2 tsp. Vanilla extract
- 2 large Eggs
- 1¾ All-purpose flour
- 1 tsp. Baking powder
- ¼ tsp. Salt
- 1½ cup Fresh strawberries- chopped
- ¼ cup White chocolate chips
- ½ cup Macadamia nuts- chopped
- ¼ teaspoon Lemon juice
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Chop strawberries and add lemon juice to keep them fresh and colorful. Set aside.
- In stand mixer or a hand mixer, beat the cream cheese and butter until smooth and creamy.
- Add in the sugar and vanilla and mix.
- Follow with the eggs, mixing until fully combined.
- Using a sifter, sift the flour, baking powder and salt into the cream cheese mixture.
- Mix until the flour is well incorporated.
- Fold in the strawberries, white chocolate chips and nuts.
- Cover the mixing bowl and place in the refrigerator for 10 minutes.
- Once chilled, using a cookie/ice cream scoop, scoop out approximately 2 Tbsp. per cookie.
- Be sure to place the cookie dough 1 inch apart on a prepared baking pan.
- Bake for 13-15 minutes or until the bottom edges are golden brown.
- Once finished baking, take out of the oven, and allow to cool to a comfortable temperature.
Notes
It’s very important that the dough chills for 10 minutes before scooping cookies.
Make sure cookies have enough space between them (1 inch minimum) so they don’t spread into each other.
As oven times vary, check cookies at 12 minutes.
Store in an airtight container in the refrigerator for up to 5 days.
Make sure cookies have enough space between them (1 inch minimum) so they don’t spread into each other.
As oven times vary, check cookies at 12 minutes.
Store in an airtight container in the refrigerator for up to 5 days.