Why Make This Recipe
Strawberry Cheesecake Cookies combine the flavors of a classic cheesecake with the fun texture of a cookie. They are soft, chewy, and packed with delicious strawberry flavor. Whether you’re looking for a sweet treat for a special occasion or just a simple dessert to enjoy at home, these cookies are sure to please. They’re easy to make and only require a few ingredients, making them perfect for bakers of all skill levels.
How to Make Strawberry Cheesecake Cookies
Ingredients:
- 6 oz cream cheese, room temperature
- 1 large egg, room temperature
- 1 box strawberry cake mix (15.25 oz)
- 1 teaspoon baking powder
- 1/2 cup vegetable oil
- 3/4 cup white chocolate chips (optional)
Directions:
- In a large bowl or the bowl of a stand mixer, mix the cream cheese, egg, cake mix, baking powder, and vegetable oil until combined.
- Fold in the white chocolate chips if you are using them.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat your oven to 350°F and line a large baking sheet with a silicone liner or parchment paper.
- Use a small cookie scoop to place scoops of dough onto the prepared baking sheet, keeping them 2 inches apart.
- Bake in the preheated oven for 12-13 minutes or until the cookies are set and golden brown on the edges.
- Allow the cookies to cool on the pan for 10 minutes, then remove them to a wire rack to cool completely.
These strawberry cheesecake cookies should be stored in the refrigerator in an airtight container or food storage bag to keep them nice and soft. They stay fresh in the fridge for up to 5 days or in the freezer for up to two months.
How to Serve Strawberry Cheesecake Cookies
Serve these cookies slightly warm or at room temperature. They pair nicely with a glass of milk or a cup of tea, making them a great snack or dessert option. You can also sprinkle some powdered sugar on top for an extra touch of sweetness.
How to Store Strawberry Cheesecake Cookies
Store your cookies in an airtight container in the refrigerator if you plan to enjoy them within a few days. For longer storage, you can freeze them. Be sure to place sheets of parchment paper between layers to prevent them from sticking together.
Tips to Make Strawberry Cheesecake Cookies
- Make sure your cream cheese and egg are at room temperature to ensure a smooth dough.
- Don’t skip chilling the dough; it helps the cookies maintain their shape while baking.
- Experiment with other mix-ins like nuts or white chocolate chips for different flavors.
Variation
You can try using different flavors of cake mix like vanilla or chocolate to create different cookie flavors. Feel free to mix in your favorite toppings such as crushed strawberries or even a bit of cream cheese frosting on top.
FAQs
Can I use a different kind of cake mix?
Yes, you can use any flavor of cake mix you like, such as vanilla or lemon for a different taste.
Do I have to add white chocolate chips?
No, the white chocolate chips are optional, but they do add a nice sweetness and creaminess to the cookies.
Can I freeze the dough?
Yes, you can freeze the cookie dough. Just scoop it out onto a baking sheet and freeze until firm, then transfer to a zip-top bag for up to two months. Bake straight from frozen, adding a couple of minutes to the baking time.
Strawberry Cheesecake Cookies
Ingredients
Main Ingredients
- 6 oz cream cheese, room temperature Ensure it's at room temperature for a smooth dough
- 1 large egg, room temperature Room temperature helps in mixing
- 1 box strawberry cake mix (15.25 oz) This forms the base of the cookies
- 1 teaspoon baking powder For leavening
- 1/2 cup vegetable oil Adds moisture
- 3/4 cup white chocolate chips (optional) Adds creaminess and sweetness
Instructions
Preparation
- In a large bowl or the bowl of a stand mixer, mix the cream cheese, egg, cake mix, baking powder, and vegetable oil until combined.
- Fold in the white chocolate chips if you are using them.
- Chill the dough in the refrigerator for 30 minutes.
Baking
- Preheat your oven to 350°F and line a large baking sheet with a silicone liner or parchment paper.
- Use a small cookie scoop to place scoops of dough onto the prepared baking sheet, keeping them 2 inches apart.
- Bake in the preheated oven for 12-13 minutes or until the cookies are set and golden brown on the edges.
- Allow the cookies to cool on the pan for 10 minutes, then remove them to a wire rack to cool completely.