Description
Delightful cookies blending strawberry and creamy cheesecake flavors, perfect for a quick treat!
Ingredients
Scale
- 85 g cream cheese
- 15 g sugar
- 1/2 tsp vanilla extract
- 50 g fresh strawberries, diced
- 15 g sugar (for strawberries)
- 1 tsp lemon juice
- 115 g butter (softened)
- 90 g sugar (for cookie dough)
- 1 egg yolk
- 1 tsp vanilla extract
- 130 g all-purpose flour
- 1/4 tsp baking powder
- Strawberry compote (from above)
Instructions
- Start by beating together the cream cheese, 15 g sugar, and 1/2 tsp vanilla extract in a mixing bowl.
- Once it’s blended, scoop it into small portions, place them on a tray, and pop them in the freezer for about 1–2 hours.
- Add your diced strawberries, 15 g sugar, and 1 tsp lemon juice to a small pot and cook over medium heat until thick.
- Preheat your oven to 175°C (350°F) while creaming the softened butter and 90 g sugar together until light and fluffy.
- Mix in the egg yolk and 1 tsp of vanilla extract until fully incorporated.
- Whisk together the flour and baking powder in another bowl, then gradually add to the wet mixture.
- Once your strawberry compote has cooled, gently fold it into the cookie dough.
- Grab a scoop of cookie dough, flatten it, place a frozen cheesecake ball in the center, and wrap the dough around it.
- Place each cookie on a lined baking tray, ensuring they are spaced about 2 inches apart.
- Pop them in the oven for about 11–12 minutes, until the edges are set.
- Let the cookies cool slightly before enjoying.
Notes
These cookies can be customized with different fruits. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg