Baker's Corner-Strawberry White Chocolate Cheesecake Cookies

OH MY GOSH!

These cookies were amazing. Absolutely the best cookie I could have made. They were soft and moist and while they were sweet they were not too sweet. My kids enjoyed them as did my husband. He had to go to an event at work and he took the rest of them to work because normally when I bake he takes things to work so they don't just sit around and not get eaten. The people who were eating them gave them some serious rave reviews.

My children also loved them. The little one snuck the second cookie out of the batch to eat before I could tell him no. The little stinker. So that should tell you that the little one loved the cookies. The oldest one did as well and then proceeded to eat any strawberries that I had left in the container. He loves strawberries so these cookies were as much for him as they were for me. These cookies were light and fluffy and just so yummy. I would have eaten the entire batch by myself if I could have. 24 cookies to myself heck yes I would totally be for that.

So I found the recipe for these delicious cookies at omgchocolatedesserts.com (https://omgchocolatedesserts.com/strawberry-cookies/). I highly recommend the recipe and there is no need to tweak the recipe at all. These came out perfectly in my opinion. So just like the last recipe I did, I will be copying down the recipe here as well. I would hate for the website to suddenly disappear and the recipe along with it. This is a recipe that it would be a sad day if we ever lost it for some reason. Again I highly recommend this recipe to anyone who loves cookies!

Now when mixing this I will admit that I did not use chopped white chocolate chunks. I used chocolate morsels as that was all my local grocery store had in stock at the time. They still came out perfectly well and I did increase the strawberries to a full cup because we love strawberries in our household. I really do not think that they could have been any better. And do not worry if you are not a big cream cheese fan you cannot taste the cream cheese in them at all. I also did not use the sanding sugar on my cookies. These are a sweet enough cookie I did not think that they needed the extra sugar.

I would like to also point out that if you are using a gas stove that these times are going to be different for you. You will need to leave your cookies in for about four to five minutes longer than suggested but I would do it in just one-minute intervals until you know the extra amount of time that you need to have to cook the cookies. I do cook on a gas stove/oven and this was something I noticed when I first started baking earlier in the morning.

Description

Delicious, soft and chewy cream cheese cookies with fresh strawberries and white chocolate chunks.

Prep Time           Cook Time            Yields
20 mins                15 mins                    24

Ingredients

• 1 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup unsalted butter-softened
• 4 oz cream cheese-softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup chopped fresh strawberries
• 2 tablespoon lemon juice
• 1-2 tablespoon flour
• 5 oz white chocolate-chopped
• sanding sugar

Instructions

1. Preheat the oven to 350F and line pans with parchment paper.
2. Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.
3. Whisk together 1 1/4 cup all-purpose flour, salt, and baking powder and then set aside.
4. Beat butter with sugar and cream cheese until it's light and fluffy.
5. Add egg and vanilla and mix well.
6. Gradually add flour mixture and mix until it's well combined.
7. Stir in chopped white chocolate.
8. Springle strawberries with 1-2 tablespoons of flour, toss them until all strawberries are coated with a thin layer of flour and then stir them really gently in the batter.
9. Drop a heaping tablespoon of batter onto pan leaving an inch space between.
10. Set the cookies in the refrigerator for 5-10 minutes before baking.
11. Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
12. Bake for 13-15 minutes (until edges become golden brown).
13. Let them cool a few minutes in the pan then transfer them to wire racks to cool completely.