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I can't wait to tell you about these Strawberry Cream Cheese Cookies that always wow everyone I know. Every batch turns out soft, fruity, and packed with that creamy middle. Everyone's shocked at how good they are. You get sweet juicy strawberries with a tangy creamy bite each time and honestly, you'll have fun making them too.
Dreamy Sweet Creamy Treat
The magic in these cookies is that hidden cream cheese inside, trust me. Every bite pops with strawberry flavor and the cookie part stays chewy and soft. The best is seeing friends light up when they bite into that creamy middle.
Here's What You Need
- For The Cookie Dough:
- Room temp soft butter
- White sugar plus brown sugar for that chewy bite
- One big egg
- Vanilla extract
- All-purpose flour measured right
- A pinch of salt and a bit of baking soda
- For The Center:
- Chopped small fresh strawberries
- Super soft cream cheese
- Powdered sugar for sweetness
Let's Whip These Up
- Bake Setup:
- Set your oven to 350°F and get your pan lined with parchment paper.
- Cookie Dough Time:
- Whip butter with both sugars till fluffy then mix in your egg and vanilla.
- Dry Ingredients:
- Stir together salt flour and baking soda and then work this into your wet mix.
- Strawberry Add-In:
- Gently stir in your chopped strawberries at the end.
- Make The Middle:
- Blend the cream cheese and powdered sugar until you get a creamy mix.
- Shape Cookies:
- Scoop some dough, pop a spoonful of the creamy mix inside, roll it into a ball, and press them down a bit.
- Baking Time:
- Let them bake until the edges go golden, about 12-15 minutes.
Add A Little Extra Wow
These are crazy tasty all by themselves but a scoop of vanilla ice cream or a little melted white chocolate on top makes them even better. Serve them at brunch parties they're sure to impress.
Keep 'Em Yummy
Just stash leftovers in the fridge and they'll be good for another three or four days. If you want to prep early, freeze the dough, then thaw it before baking. Got a cookie left? Ten seconds in the microwave and it's like you just made it.
Super Quick Tips
- Only frozen strawberries? No problem, just blot them dry first.
- Need gluten-free? Use a 1-for-1 gluten free flour.
- Dough too sticky? Chill it for a bit, it'll firm up fast.
Common Questions
- → How come my cookies are spreading everywhere?
Butter that's too mushy or skipping chill time can cause that. Pop the dough in the fridge if it's sticky or warm.
- → Is it cool to use frozen strawberries?
Fresh is usually best since frozen can get things kinda watery. If you gotta use frozen, let them thaw and drain off all the extra juice first.
- → What made my filling spill out?
Make sure you pinch the dough totally shut so none leaks. Also, don’t let the cream cheese mix get runny—it needs to be kinda firm.
- → Can I stash these in the freezer?
They're most awesome straight from the fridge. Freezing messes with how the filling and berries feel when you bite in.
- → Best way to keep them fresh?
Tuck them in the fridge for up to three days because of the creamy middle. Let them hang out at room temp for a bit before eating.