The best strawberry cheesecake cookie recipe is finally here! These strawberry cheesecake cookies are ooey-gooey and worth the extra calories. These are quick, easy, and totally delicious.
Strawberry Cheesecake Cookies
I am a huge fan of cookies. Like a huge fan, but I am a bigger fan of cookie dough if we are being honest! This Valentine’s Day the kids and I decided to make cookies from a few of our favorite things which included chocolate chips strawberry and cream cheese.
While we waited for these white chocolate chip strawberry cheesecake cookies to bake we played some Valentine’s Day Bingo and ate conversation hearts!
Let me tell you, this cookie recipe is so good! We plan to make these cookies again on Valentine’s Day and go on a Valentine’s Day Scavenger hunt too! If you are looking for other Valentine’s Day favorite recipes, be sure to check out our Instant Pot Strawberry Cheesecake or our list of Tasty Recipes using Strawberries.
We’ve made all kinds of cookies in our house, because they are our favorite! Some that we love are funfetti cake mix cookies, cookies without baking soda and eggnog sugar cookies. You’re sure to find one you love as well!
What are you doing this Valentine’s Day?
Strawberry Cheesecake Cookie Recipe
Yield: 2 dozen
Prep Time: 5 minutes
Cook Time: 8-10 minutes
Total Time: 15 minutes
Equipment Required: Mixing Bowl, Electric Mixer, Baking Sheet
Ingredients for Strawberry Cheesecake Cookies with Chocolate Chips
2 ½ cups flour
1 teaspoon baking soda
1 3.4 ounces package of cheesecake flavored pudding
1 ½ cup softened butter
½ cup brown sugar
½ cup granulated sugar
2 eggs
1 ½ teaspoon vanilla
1 cup freeze-dried strawberries– chopped
½ cup white chocolate chips
½ cup dark chocolate chips
How to Make Strawberry Cheesecake Cookies
- First, you will want to preheat the oven to 350 degrees.
- Then, prepare the pan by lining a 9×11 baking sheet with parchment paper and set aside.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, and cheesecake pudding powder and set aside.
- Next, in a large bowl combine the butter, brown sugar, and granulated sugar with a stand or electric mixer until light and fluffy.
- Add the eggs and vanilla and mix on medium-low speed until the mixture is smooth.
- Then, add the flour, baking soda, and cheesecake pudding powder mixture to the sugar mixture.
- Mix until well incorporated.
- Stir in the strawberries and chocolate chips just until combined. Be sure to not overmix!
- Using a 1.5-inch cookie scoop, roll the dough balls onto the prepared baking sheet. Place them about 2 inches apart to allow enough room for spreading.
- Bake for 8-10 minutes, or until the edges are a light golden brown.
- You can also add additional strawberries and chocolate chips on top immediately after removing the cookies from the oven.
- Allow the cookies to cool for a few minutes on the tray and then move to a cooling rack.
- Be sure to let the cookies completely cool before serving, and enjoy!
Tips and Tricks for Strawberry Cheesecake Cookies with Chocolate Chips
- If adding additional chocolate chips or strawberries, do it right when you remove cookies from the oven, otherwise, they won’t stick!
- You can use fresh berries for this recipe, however, I love the concentrated flavor of using freeze-dried berries and they keep the cookie batter a nice beige color. I highly recommend them.
- 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 these white chocolate strawberry cheesecake cookies. If you choose to use large chips for both the dark chocolate chips and the white chocolate chips it tends to overpower the cookies.
- Parchment paper is a must. If you don’t have any parchment paper you can use aluminum foil.
- Since you want to use as many strawberries as you can in this recipe, you want to chop your strawberries finely.
- For this recipe, you want to use butter that is at room temperature. If you melt the butter this makes your cookies spread out too thin. So if you want these cookies to hold their shape have the butter sit at room temperature for at least an hour before making them.
- Try Different freeze-dried fruits! This recipe calls for strawberries, but don’t stop there! Try out freeze-dried cherries, raspberries, or another freeze-dried favorite.
How do I store Strawberry Cheesecake Cookies?
When storing these cookies keep the leftover cookies in an air-tight container in the refrigerator. This ensures that your cookies stay chewy, fresh, and delicious!
Can I substitute chocolate chips for something else?
Sure you can substitute chocolate chips in these cookies! One good substitution is instead of white chocolate chips or dark chocolate chips use normal milk chocolate chips. You can also sprinkle a little bit of crushed graham cracker on top of the cookies, for more of a cheesecake feel and taste!
You can also try a variety of nuts as well.
Love what you see? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! Don’t forget to tag me on Instagram @micheletripple to show me your finished product!
Share with us in the comments how your Strawberry Cheesecake Cookie Recipe turns out!
For More Yummy Dessert Recipes, Check These Out!
The Best Chocolate Crinkle Cookie Ever!
Strawberry Cake Mix Cookies
Instant Pot Creme Brulee Cheesecake
The Best Strawberry Cheesecake Cookies
The best strawberry cheesecake cookies recipe is finally here! These strawberry cheesecake cookies ooey-gooey, and worth the extra calories. This strawberry cheesecake recipe is quick, easy, and totally delicious.
Ingredients
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 3.4 ounces package of cheesecake flavored pudding
- 1 ½ cup softened butter
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 ½ teaspoon vanilla
- 1 cup freeze-dried strawberries- chopped
- ½ cup white chocolate chips
- ½ cup dark chocolate chips
Instructions
First, you will want to preheat the oven to 350 degrees.
Then, prepare the pan by lining a 9x11 baking sheet with parchment paper and set aside.
In a medium-sized mixing bowl, whisk together the flour, baking soda, and cheesecake pudding powder and set aside.
Next, in a large bowl combine the butter, brown sugar, and granulated sugar with a stand or electric mixer until light and fluffy.
Add the eggs and vanilla and mix on medium-low speed until the mixture is smooth.
Then, add the flour, baking soda, and cheesecake pudding powder mixture to the sugar mixture.
Mix until well incorporated.
Stir in the strawberries and chocolate chips just until combined. Be sure to not overmix!
Using a 1.5-inch cookie scoop, roll the dough balls onto the prepared baking sheet. Place them about 2 inches apart to allow enough room for spreading.
Bake for 8-10 minutes, or until the edges are a light golden brown.
You can also add additional strawberries and chocolate chips on top immediately after removing the cookies from the oven.
Allow the cookies to cool for a few minutes on the tray and then move to a cooling rack.
Be sure to let the cookies completely cool before serving, and enjoy!
Notes
If adding additional chocolate chips or strawberries, do it right when you remove cookies from the oven, otherwise, they won’t stick!
You can use fresh berries for this recipe, however, I love the concentrated flavor of using freeze-dried berries and they keep the cookie batter a nice beige color. I highly recommend them.
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 these white chocolate strawberry cheesecake cookies. If you choose to use large chips for both the dark chocolate chips and the white chocolate chips it tends to overpower the cookies.
Parchment paper is a must. If you don’t have any parchment paper you can use aluminum foil.
Since you want to use as many strawberries as you can in this strawberry cheesecake cookie recipe, you want to chop your strawberries finely.
For this recipe you want to use butter that is at room temperature. If you melt the butter this makes your cookies spread out too thin. So if you want these white chocolate strawberry cheesecake cookies to hold their shape have the butter sit at room temperature for at least an hour before making them.
Try Different freeze dried fruits! This recipe calls for strawberries, but don’t stop there! Try out freeze dried cherries, raspberries, or another freeze dried favorite.
Michele Tripple is a renowned author and expert in the fields of parenting, relationships, and personal development. With her degree in marriage and family studies, her experience as a Family Life Educator, and over a decade of experience as a professional writer, Michele has authored books that provide practical advice and insights into improving family dynamics and personal growth. Her work is celebrated for its blend of research-driven information and relatable, real-world applications. Michele has been a keynote speaker at conferences and has contributed to numerous publications and media outlets, solidifying her reputation as an authoritative voice in her field and helping families build relationships.
Scrumptious, love the strawberry cheesecake combo!
The strawberry cookies look delicious 😊👍
These are seriously the best strawberry cheesecake cookies ever!