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Strawberry White Chocolate Chip Cheesecake Cookies

strawberry white chocolate chip cheesecake cookies - Tasty
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Make soft, chewy cookies with a tangy cream cheese flavor, sweet white chocolate chips, and bursts of strawberry. This recipe delivers a gourmet cookie experience that is simple to bake.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup 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 cup white chocolate chips
  • 1 cup freeze-dried strawberries, crushed into small pieces
  • 1/4 cup strawberry puree or finely minced fresh strawberries (optional, for color/flavor boost)

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and cream cheese together until smooth.
  3. Add the granulated sugar and brown sugar. Beat until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the white chocolate chips and the crushed freeze-dried strawberries. If using strawberry puree, fold it in now until streaks of pink appear.
  8. Chill the dough for at least 30 minutes. This step helps prevent spreading.
  9. Scoop the dough using a medium cookie scoop (about 2 tablespoons) and place balls onto the prepared baking sheets, leaving 2 inches between each.
  10. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best cheesecake flavor and texture, ensure your cream cheese and butter are fully softened to room temperature.
  • If you use fresh strawberries instead of freeze-dried, mince them very finely and pat them dry with a paper towel before adding them to the dough. Too much moisture will cause the cookies to spread.
  • To achieve a more intense pink color, add a drop or two of red or pink food coloring along with the strawberry puree.

Nutrition

Find it online: https://delicerecipe.com/strawberry-white-chocolate-chip-cheesecake-cookies/