Strawberry Cheesecake Cookies
Recipe from Two Peas and Their Pod
Soft and chewy Strawberry Cheesecake Cookies made with cream cheese, crushed graham crackers, freeze-dried strawberries, and white chocolate chips. All the flavor of strawberry cheesecake—no fork required!
Servings: 22 cookies
Calories: 249kcal
Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup unsalted butter, at room temperature
- 3 oz full fat cream cheese, at room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup chopped graham crackers
- 1 cup white chocolate chips
- 1 oz freeze dried strawberries
- Flaky sea salt, for sprinkling on cookies
- For garnish: extra graham cracker pieces, white chocolate chips, and freeze-dried strawberries
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer or with a hand mixer, cream the butter, cream cheese, and sugars together until smooth, about 2 minutes, scraping down the bowl with a spatula, as necessary.
- Add the eggs and vanilla extract and mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the chopped graham crackers, white chocolate chips, and freeze-dried strawberries.
- Scoop the dough into balls, about 2 tablespoons per cookie. Cover and chill for at least 3 hours, preferably overnight.
- When ready to bake, remove the dough from the refrigerator and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Place the balls on the prepared baking sheet, 2 inches apart.
- Bake for 10 to 12 minutes or until cookies are slightly golden brown around the edges but still soft in the center. Don’t over bake. Remove from the oven and sprinkle with flaky sea salt. If desired, gently press extra chopped graham cracker pieces, white chocolate chips, and strawberry pieces into the tops of the cookies to make them extra pretty.
- Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Notes
How to Store: Keep the cookies in an airtight container at room temperature for up to 3 days.
To Freeze (Dough):
Scoop dough balls onto a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months. Bake from frozen—just add 1–2 extra minutes to the baking time. To Freeze (Baked Cookies):
Let the cookies cool completely, then freeze in a single layer or with parchment between layers in an airtight container. Thaw at room temperature or warm in the microwave for 10–15 seconds.
Scoop dough balls onto a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months. Bake from frozen—just add 1–2 extra minutes to the baking time. To Freeze (Baked Cookies):
Let the cookies cool completely, then freeze in a single layer or with parchment between layers in an airtight container. Thaw at room temperature or warm in the microwave for 10–15 seconds.
Nutrition
Calories: 249kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 212mg | Potassium: 89mg | Fiber: 1g | Sugar: 19g | Vitamin A: 269IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 1mg