Ingredients
Cheesecake Filling
- 250 g cream cheese, softened (9 oz)
- ¼ cup white granulated sugar (50 g / 1.8 oz)
- ½ teaspoon vanilla extract
Cookies
- 170 g unsalted butter, melted (1½ sticks / ¾ cup / 6 oz)
- 355 g plain flour (all purpose flour) (2 ¾ cups)
- 1 teaspoon baking soda (bicarb soda)
- ½ teaspoon salt
- 1 cup white granulated sugar (200 g / 7 oz)
- ¼ cup brown sugar (66 g)
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon strawberry extract (optional)
- 2 cups sliced freeze-dried strawberries (40 g / 1 ½ oz) (for fresh, see notes)
- 2 tablespoons white granulated sugar, extra (for rolling)
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat together the softened cream cheese, sugar, and ½ teaspoon vanilla extract until smooth and creamy using a spatula or electric mixer.
- Freeze the Filling Portions: Line a baking sheet with parchment paper. Scoop approximately 3 teaspoon-sized balls of the cheesecake mixture onto the sheet, aiming for about 18 portions. Freeze for 20-30 minutes until firm.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 180°C (160°C fan-forced) / 350°F. Line two large baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the plain flour, baking soda, and salt. Set aside.
- Combine Wet Ingredients: Whisk the melted (and cooled) butter with white and brown sugars until well combined. Add the egg, egg yolk, vanilla extract, and strawberry extract (if using), then whisk until smooth.
- Mix Cookie Dough: Add the flour mixture to the wet ingredients. Fold with a spatula until just combined, being careful not to overmix.
- Add Strawberries: Set aside a small handful of freeze-dried strawberries for later. Gently fold the remaining strawberries into the dough, distributing evenly without crushing them.
- Scoop and Fill Cookies: Working in small batches, scoop ¼ cup balls of dough using a cookie scoop. Press a large dent into each dough ball. Place one frozen cheesecake filling ball into the dent, then fold the dough around it to seal completely.
- Roll and Shape: Roll each cookie dough ball roughly the size of a golf ball. Flatten slightly and seal the cheesecake filling inside. Roll the tops of the dough balls in the extra white sugar, then place them sugar side up on the prepared baking sheets, spaced at least 2 inches apart.
- Bake: Bake the cookies for 12-14 minutes, or until the edges are golden. Immediately after removing from the oven, tap each baking sheet on the countertop three times to help the cookies settle and crack on top.
- Optional Decoration: Before the cookies cool, create small holes in the tops with your fingernail or a knife tip. Insert small pieces of the reserved freeze-dried strawberries into these holes to make them visually appealing.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack. The cookies will firm up with a crispy exterior and soft, chewy center with melty cheesecake inside.
Notes
- Tablespoons: This recipe uses a standard Australian tablespoon (20 ml). If you use a 15 ml tablespoon, adjust measurements accordingly.
- Cream Cheese: A standard 8 oz cream cheese block works well if 250 g is unavailable.
- Freeze-Dried vs Fresh Strawberries: Fresh strawberries can be used instead of freeze-dried but limit to about 1¼ cups small pieces. Pat dry fresh strawberries well to remove excess moisture and prevent soggy dough.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
