Strawberry Cheesecake Cookies
The perfect soft and fluffy cheesecake pudding cookies with dried strawberries and chocolate chips the cookie lovers in your life will eat up in a flash!
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Servings: 24
Calories: 166kcal
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 3.4 oz package cheesecake pudding mix
- 1 ½ cups butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 ½ teaspoon vanilla extract
- 1 cup freeze-dried strawberries
- ½ cup white chocolate chips
- ½ cup dark chocolate chips mini
Instructions
- Preheat the oven to 350 degrees. Prepare a baking sheet for baking by lining with parchment paper. Set aside.
- In a medium sized mixing bowl, whisk together flour, baking soda and cheesecake pudding powder. Set aside.
- In a large bowl, use an electric mixer to combine the butter, brown sugar, granulated sugar until light and fluffy. Add eggs and vanilla and mix on medium low speed until smooth.
- Add the flour, baking soda and cheesecake pudding powder mixture until well incorporated.
- Stir in the strawberries and chocolate chips just until combined - do not over mix.
- Use a 1.5 inch cookie scoop to roll dough balls. Place them evenly apart on the cookie sheet allowing room for spreading.
- Bake for 8-10 minutes or until edges are lightly golden brown.
- If desired, you can add additional strawberries and chocolate chips on top immediately after removing from the oven.
- Allow to cool completely on a cooling rack before serving.
Notes
Expert Tips for Making Strawberry Cheesecake Cookies:
If possible, use freeze-dried strawberries for a more concentrated flavor and for a beige cookie with flecks of the strawberries and chips that really pop. You can use fresh berries for this recipe, however, they are more likely to bleed and turn the batter pink. In addition, since they have more moisture, the cookies may loose some of their crispy edges.
Once the dry and wet ingredients are combined, keep stirring to a minimum.
I love the combination of big white chocolate chips and mini dark chips for this cookie. The larger sized chocolate chips tend to overpower the strawberries. Using mini dark chocolate chips really helps draw your eye to the strawberries.
Use room temperature butter to make strawberry cheesecake cookies. When the butter is soft, it will mix easier and evenly with the sugar.
Be sure to leave space between the cookie dough balls on the baking sheet. They will spread out when baking.
Nutrition
Calories: 166kcal | Carbohydrates: 32g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 60mg | Potassium: 191mg | Fiber: 2g | Sugar: 19g | Vitamin A: 20IU | Vitamin C: 120mg | Calcium: 29mg | Iron: 3mg
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