Description
These soft, chewy strawberry cheesecake cookies are bursting with fresh strawberries and white chocolate chips, perfectly balanced with a hint of creamy cheesecake flavor. A unique twist on a classic cookie that’s sure to become a favorite!
Ingredients
Scale
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 (3.4 oz) package instant cheesecake pudding mix
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chopped fresh strawberries
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add cheesecake pudding mix and beat until well combined.
- Beat in eggs, one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Gently fold in chopped strawberries and white chocolate chips.
- Drop spoonfuls of dough onto prepared baking sheets.
- Bake in preheated oven for 10-12 minutes or until edges are lightly golden.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- For best results, ensure the butter is softened but not melted to achieve the perfect cookie texture.
- You can substitute fresh strawberries with freeze-dried strawberries for a more intense flavor.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes