Description
A delightful combination of sourdough cookie dough, fresh strawberries, and a creamy cheesecake filling, these Sourdough Strawberry Cheesecake Cookies are indulgent and perfect for dessert or as a sweet snack.
Ingredients
Units
Scale
Cheesecake Filling:
-
- 226 grams cream cheese, softened (1 cup)
- 80 grams powdered sugar (2/3 cup)
Cookies:
- 227 grams unsalted butter, room temperature (1 cup)
- 220 grams brown sugar (1 cup)
- 150 grams granulated sugar (3/4 cup)
- 1 large egg (50 grams)
- 75 grams sourdough discard (1/3 cup)
- 13 grams vanilla extract (1 Tablespoon)
- 5 grams baking soda (1 teaspoon)
- 3 grams salt (1/2 teaspoon)
- 350 grams all-purpose flour (2 1/2 cups)
- 105 grams graham cracker crumbs (1 cup)
- 165 grams fresh strawberries, diced (3/4 cup)
Instructions
- Prepare the cheesecake filling: Beat the softened cream cheese and powdered sugar together using a mixer until smooth. Scoop the mixture into 17 one-tablespoon-sized balls, place them on a parchment-lined baking sheet, and freeze until ready to use.
- Prepare graham cracker crumbs (if needed): If using whole graham crackers, pulse them in a food processor or crush them in a ziplock bag with a rolling pin until finely ground. Set aside 1 cup for the cookie dough.
- Mix the butter and sugars: In a stand mixer or a large mixing bowl, combine the room-temperature butter, brown sugar, and granulated sugar. Using the paddle attachment or beaters, mix until light and fluffy.
- Add wet ingredients: Incorporate the egg, sourdough discard, and vanilla extract into the mixture, beating until just combined.
- Incorporate dry ingredients: Add the flour, graham cracker crumbs, salt, and baking soda to the wet mixture and mix until just combined. Gently fold in the diced fresh strawberries.
- Scoop and chill the dough: Using a 2-tablespoon scoop, form 34 cookie dough balls and place them on a parchment-lined baking sheet. Cover and refrigerate for at least 30 minutes.
- Preheat the oven and assemble cookies: Preheat the oven to 350°F. Flatten each dough ball slightly using a spoon or the back of a cookie scoop. Place a frozen cream cheese ball in the center of one flattened dough ball. Top with a second flattened dough ball, sealing the edges securely, then roll lightly into a ball shape.
- Bake the cookies: Arrange 6 cookies on a parchment-lined baking sheet and bake for 15–17 minutes, until the edges are light golden brown and the tops lose their sheen. Cool slightly before transferring to a cooling rack.
Notes
- Work quickly when stuffing the cookie dough to prevent messiness. Keeping the dough cold and using frozen cream cheese filling helps.
- Avoid using frozen strawberries as their excess moisture can affect the texture of the cookies.
- Store cookies in an airtight container in the fridge. They are best enjoyed cold or brought to room temperature by letting them sit out for 20 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 18g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
