Crumbl Chocolate Strawberry Cheesecake Cookies

These Crumbl Chocolate Strawberry Cheesecake Cookies are a heavenly combination of rich chocolate cookies topped with a creamy cheesecake frosting and a sweet strawberry surprise inside. Perfectly decadent, these cookies are a must-try for any chocolate and strawberry lover!

Also Read : Butter Pecan Cake

Ingredients:

For the Cookies:

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (90g) cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened
• ¼ cup (50g) granulated sugar
• 1 teaspoon vanilla extract

Strawberry Filling:

• 8-10 fresh strawberries, hulled

Cheesecake Frosting:

• 8 oz (225g) cream cheese, softened
• ¼ cup (60g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy cream (optional for consistency)
• Pinch of ground cinnamon (optional)

Instructions:

Prepare the Cookies:

• Preheat your oven to 350°F (175°C).
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the egg and vanilla extract, mixing until fully incorporated.
• In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Scoop out 2-tablespoon-sized balls of dough and flatten them slightly with your hands. Place them on a baking sheet lined with parchment paper, spaced about 2 inches apart.
• Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft.
• Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cheesecake Filling:

• While the cookies cool, beat the softened cream cheese, granulated sugar, and vanilla extract together in a bowl until smooth and creamy.
• Transfer the mixture to a piping bag or a ziplock bag with the corner snipped off for easy filling.

Strawberry Filling:

• Take your hulled strawberries and slice off the tops, creating a flat surface.
• With a small knife, hollow out the center of each strawberry slightly to create space for the cheesecake filling.

Assemble the Cookies:

• Take one cooled cookie and pipe a small amount of cheesecake filling onto the flat side.
• Press a prepared strawberry onto the filling, flat side down, so the cheesecake filling oozes into the hollowed center of the strawberry.
• Pipe more cheesecake filling around the base of the strawberry, covering it completely.

Prepare the Cheesecake Frosting:

• In a large bowl, beat together the softened cream cheese and butter until smooth.
• Gradually add the powdered sugar, beating until light and fluffy.
• Add the vanilla extract and continue beating until smooth.
• If the frosting is too thick, add 1-2 tablespoons of heavy cream to achieve your desired consistency.

Frost the Cookies:

• Transfer the cheesecake frosting to a piping bag fitted with a round tip.
• Pipe a generous amount of frosting on top of each assembled cookie, covering the cheesecake-stuffed strawberry.
• Optionally, sprinkle a pinch of ground cinnamon over the frosting for extra flavor.

Notes:

• Storage: Store these cookies in an airtight container in the refrigerator for up to 5 days. For the best flavor, allow them to come to room temperature before serving.
• Freezing: You can freeze the unfrosted cookies for up to 2 months. Thaw at room temperature before adding the cheesecake frosting.
• Strawberry Substitution: If strawberries aren’t in season, try using raspberries or even a dollop of strawberry jam as a filling alternative.

Also Read : No-Bake Butterfinger Caramel Bars

FAQs:

Can I use a different type of chocolate for the cookie base? A: Absolutely! You can use dark cocoa powder for a richer flavor or even add chocolate chips to the dough for extra texture.

How can I make these cookies gluten-free? A: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The cookies should turn out just as delicious!

What if I don’t have a piping bag? A: A ziplock bag with a corner snipped off works perfectly for both the cheesecake filling and frosting.

Conclusion:

These Crumbl Chocolate Strawberry Cheesecake Cookies are an indulgent treat that perfectly balances the richness of chocolate with the freshness of strawberries and the creaminess of cheesecake. Whether you’re making them for a special occasion or just to satisfy your sweet tooth, they’re sure to impress!

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