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Soft & Chewy Strawberry Cheesecake Cookies (Bakery Style)

Two stacked strawberry cheesecake cookies, one broken open to show the creamy filling and bright red strawberry jam.
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Welcome to My Kitchen! I’m sharing my favorite Strawberry Cheesecake Cookies recipe. These are soft, chewy cookies stuffed with a creamy cheesecake center and swirled with bright strawberry flavor. They taste just like strawberry cheesecake in cookie form and are perfect for any gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened (for filling)
  • 1/2 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/2 cup strawberry jam or preserves
  • 1/4 cup freeze-dried strawberries, crushed (optional, for topping)

Instructions

  1. Prepare the cookie dough: In a large bowl, cream together the butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  2. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  3. Prepare the cream cheese filling: In a medium bowl, beat the 8 ounces of softened cream cheese, 1/2 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy.
  4. Assemble the cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place a spoonful (about 1 teaspoon) of the cream cheese filling in the center. Gently wrap the dough around the filling, sealing it completely to create a ball.
  5. Place the dough balls on baking sheets lined with parchment paper. Chill the dough balls for at least 30 minutes. This step helps prevent spreading and keeps the filling inside.
  6. Preheat your oven to 350°F (175°C).
  7. Bake the chilled cookies for 10 to 12 minutes, or until the edges are set but the centers are still soft.
  8. While the cookies are still warm, gently press a small dollop (about 1/2 teaspoon) of strawberry jam onto the top center of each cookie.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. If using, sprinkle the crushed freeze-dried strawberries over the warm jam topping.

Notes

  • For a bakery-style look, consider chilling the cream cheese filling in small spoonfuls on parchment paper before stuffing the dough. This keeps the filling firm during assembly.
  • If you want a stronger strawberry flavor in the cookie dough itself, mix 1/4 cup of strawberry jam directly into the main cookie dough batter.
  • These Chewy Cream Cheese Cookies are best stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://carlacooking.com/strawberry-cheesecake-cookies-recipe/