Creamy Strawberry Cheesecake Cookies

The Day I Fell in Love with Strawberry Cheesecake Cookies

It all started on a rainy Sunday afternoon, the kind where the world outside your window blurs into watercolor streaks and the only sensible thing to do is bake something indulgent. I was craving the creamy tang of cheesecake but wanted the cozy, handheld comfort of cookies—and just like that, these Creamy Strawberry Cheesecake Cookies were born. Imagine biting into a soft, buttery cookie with pockets of sweet strawberry jam and a velvety cream cheese center that melts on your tongue. It’s like dessert decided to give you a hug.

Ingredients You’ll Need

Before we dive into baking, let’s gather our ingredients. Trust me, every one of these plays a starring role in creating cookie magic:

• 1 cup (2 sticks) unsalted butter, softened – The foundation of any great cookie. Room temperature butter creams beautifully, giving these cookies their tender crumb.
• 3/4 cup granulated sugar – Just enough sweetness to balance the tangy cream cheese.
• 1/2 cup light brown sugar, packed – For that hint of caramel warmth.
• 1 large egg + 1 egg yolk – The extra yolk adds richness and keeps the cookies delightfully chewy.
• 2 tsp vanilla extract – A splash of vanilla makes everything taste like home.
• 2 1/2 cups all-purpose flour – The trusty backbone of our cookie dough.
• 1 tsp cornstarch – My secret weapon for ultra-soft cookies!
• 1/2 tsp baking soda – A little lift without spreading too thin.
• 1/2 tsp salt – To make all the flavors pop.
• 1/2 cup strawberry jam – Go for the good stuff—thick, fruity, and preferably with visible bits of berry.
• 4 oz cream cheese, chilled – Cubed into tiny pieces. Cold cream cheese ensures those luscious pockets stay distinct.
• Optional: 1/4 cup crushed graham crackers – For sprinkling on top, because what’s cheesecake without a little crunch?

Let’s Bake Together

Now, let’s turn these ingredients into little bites of joy. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. There’s something so comforting about the ritual of preparing a baking sheet—it’s like setting the stage for something wonderful.

1. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3 minutes). Scrape down the sides of the bowl—this ensures everything gets evenly mixed. Tip: If your butter isn’t quite soft enough, microwave it for 5-second bursts until it yields gently to pressure.
2. Add the eggs and vanilla: Beat in the whole egg, then the egg yolk, followed by the vanilla. The mixture might look slightly curdled at this point—don’t panic! It’ll come together once we add the dry ingredients.
3. Whisk the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add this to the butter mixture, mixing just until no flour streaks remain. Overmixing = tough cookies, and we want these to stay tender.

At this point, your kitchen should smell like sweet anticipation. Take a moment to admire the dough—it’ll be soft, slightly sticky, and begging to be transformed. In the next half, we’ll fold in the strawberries and cream cheese, scoop them into perfect rounds, and bake them to golden perfection. But for now, maybe sneak a tiny spoonful of jam. I won’t tell.