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Soft Strawberry Cheesecake Cookies with Cream Cheese Swirl

A close-up of a single, golden-brown strawberry cheesecake cookies with a swirl of cream cheese and bright red strawberry jam filling.
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Make soft, chewy cookies that taste like a mini strawberry cheesecake. This recipe features a tangy cream cheese element in the dough and a sweet strawberry flavor for a decadent, easy dessert.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup strawberry jam (high quality recommended)
  • 1/4 cup powdered sugar (for swirl)
  • 1 tablespoon milk or cream (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and cream cheese together until smooth. Add the granulated sugar and brown sugar, beating until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract. Scrape down the sides of the bowl as needed.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. For the cream cheese swirl, mix the powdered sugar and milk or cream in a small bowl until smooth. Set aside.
  6. Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving space between them.
  7. Place about 1/2 teaspoon of strawberry jam into the center of each dough ball.
  8. Drizzle the cream cheese mixture lightly over the top of the dough balls. Use a toothpick to gently swirl the jam and cream cheese mixture into the dough for a marbled effect.
  9. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft. You want these cookies soft and chewy.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a stronger strawberry flavor, you can fold 1/4 cup of finely diced fresh or frozen strawberries into the dough before scooping.
  • If you want a more pronounced cheesecake flavor, add 1/4 teaspoon of lemon zest to the dough mixture.
  • These cookies taste best the day they are made, but store leftovers in an airtight container at room temperature for up to three days.

Nutrition

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