Chocolate Strawberry Cheesecake Cookies
Rich chocolate and bright strawberry come together in these irresistible Chocolate Strawberry Cheesecake Cookies.
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Equipment
- kitchen scale
- mixing bowls
- parchment paper
- baking sheet
- sifter
Ingredients
Chocolate Strawberry Cheesecake Cookies
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar, packed
- ¼ cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cup all purpose flour
- ¼ cup black cocoa powder
- ½ tsp fine sea salt
- ¼ tsp baking powder
Strawberry Sugar Coating
- 4 oz cream cheese, cold
- 4 tbsp freeze dried strawberries, powder
- 2 tbsp sugar
Instructions
- Combine and mix cream cheese, freeze dried strawberries and sugar.
- Scoop 2 teaspoons of the strawberry cheesecake mixture and place on a baking sheet with parchment paper. Place in freezer.
- In a bowl sift flour, cocoa powders, baking powder and salt. Set aside.
- In a separate bowl, mix butter and sugars until well combined, about 2 minutes or light and fluffy.
- Add egg and vanilla and mix until well combined.
- Add dry ingredients and mix on low until just combined. Do not over mix!
- Use 3 tbsp cookie scoop to scoop dough and place on baking sheet. Create a deep well and place the strawberry cheesecake within. Gently fold dough back and over and roll between palms of your hands to secure dough.
- Bake at 350 F for 12 minutes. Place on cooling rack until completely cool. Combine strawberry sugar ingredients in small bowl, and coat cookies for amplified flavor.
Notes
Kitchen scale is recommended. While I do share the volume measurements, I always recommend a kitchen scale.
Measuring Dry Ingredients should always be done using the spoon and level method if you are not using a kitchen scale.
Room Temperature Ingredients. I recommend the butter and eggs be at room temperature to help the ingredients mix easily.
Use a Food Processor to finely grind the whole or sliced freeze dried strawberries to quickly and easily grind down into a powder. You can also use a blender, or place them in a plastic bag and use rolling pin to crush.
Hot Tip! Sift your cocoa powders first to prevent clumps and ensure they blend smoothly into the batter.
Hot Tip! The cookie tops may look shiny and slightly underbaked. That is OK! Once they are cooled they will set and yield a more tender cookie.
Hot Tip! If using whole or sliced freeze dried strawberries, I recommend placing through mesh or sifter to remove seeds. This will also help with a finer strawberry powder.
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