Strawberry Cheesecake Cookies

Buttery cookies filled with sweet strawberry cream cheese


200g butter, softened
100g white sugar
100g brown sugar
1 egg
1 egg white
1 tsp vanilla extract
1 tsp baking soda
350g all-purpose flour
200g fresh strawberries, diced

Cream Cheese Filling
200g cream cheese
30g powdered sugar


Step 1: Add the softened cream cheese and powdered sugar to your Stand Mixer and mix until smooth and fluffy.
Step 2: Line a baking tray with parchment paper and spoon 12 teaspoons of the cream cheese mixture onto it. Freeze for at least one hour.
Step 3: Using the Stand Mixer, cream together the butter and sugars until light and fluffy. Add the egg, egg white, and vanilla extract and whisk until combined.
Step 4: Add the flour and baking soda and continue to whisk the ingredients together.
Step 5: Gently fold in the diced strawberries until there are no visible lumps. Be cautious not to overmix.
Step 6: Scoop 12 heaping tablespoons of dough onto each baking tray. Make indents on each cookie using your thumb or the back of a teaspoon.
Step 7: Remove the cream cheese filling from the freezer and carefully place a ball of cream cheese mixture into each indent.
Step 8: Using your hands, form the dough into a ball around the cream cheese. Make sure to seal the filling inside.
Step 9: Place the cookies onto the baking sheet leaving at least 2 inches between each one. Bake for 12-14 minutes in a 180c preheated oven until the edges turn a light golden brown. Make sure the centre looks slightly underbaked as the aim is to keep them soft.
Step 10: Allow the cookies to cool before transferring them to a wire rack to cool completely.