Sourdough Strawberry Cheesecake Cookies
These cookies are soft, chewy, and so delicious! Made with sourdough discard, these graham cracker cookies with fresh strawberries have a delicious cheesecake center.
Servings: 21 Cookies
Ingredients
Cheesecake Filling:
- 226 grams cream cheese softened, 1 cup
- 150 grams powdered sugar 1¼ cup
Cookies:
- 227 grams butter unsalted, 1 cup
- 220 grams brown sugar 1 cup
- 150 grams granulated sugar ¾ cup
- 1 large egg 50 grams
- 75 grams sourdough discard ⅓ cup
- 13 grams vanilla extract 1 Tablespoon
- 5 grams baking soda 1 teaspoon
- 3 grams salt ½ teaspoon
- 350 grams all-purpose flour 2½ cups
- 105 grams graham cracker crumbs 1 cup
- 165 grams fresh strawberries diced, 1 cup
Instructions
- Make the cream cheese filling by beating together the softened cream cheese and powdered sugar until smooth with a mixer. 226 grams cream cheese, 150 grams powdered sugar
- Scoop the mixture into 21 one-tablespoon-sized balls and place them on a parchment-lined baking sheet. Place them in the freezer until you are ready to use them.
- If you already have graham cracker crumbs, you can skip this step. Otherwise, pulse graham crackers in a food processor until finely ground. Or simply place the crackers in a ziplock bag and crush them with a rolling pin until you achieve a fine consistency. Set aside 1 cup for the cookie dough.
- To the bowl of your stand mixer or a large bowl, add room temperature butter, brown sugar and granulated sugar. Using the paddle attachment or beaters, beat until light and fluffy. 227 grams butter, 220 grams brown sugar, 150 grams granulated sugar
- Add the egg, sourdough discard, and vanilla and beat until combined. 1 large egg, 75 grams sourdough discard, 13 grams vanilla extract
- Next add in the flour, graham cracker crumbs, salt, and baking soda and mix until just incorporated. 350 grams all-purpose flour, 105 grams graham cracker crumbs, 3 grams salt, 5 grams baking soda
- Finely dice the strawberries and pat them dry with a paper towel. Fold them into the cookie dough.165 grams fresh strawberries
- Using a 2-tablespoon cookie scoop, scoop out 42 cookie dough balls onto a parchment-lined baking sheet. Cover and place them in the fridge for at least 30 minutes.
- Preheat the oven to 350℉. Using the back of the cookie scoop or a spoon, flatten the dough balls.
- Remove the cream cheese balls from the freezer. Take one of the cream cheese balls and add it to the middle of one flattened cookie dough ball. Take a second cookie dough ball and place it on top. Seal the edges of the cookie together and lightly roll in a ball.
- Place 8 cookies on a parchment-lined baking sheet and bake for 15-18 minutes until the cookies begin to brown around the edges and the top of the cookie has lost its sheen.
- Let cool for a few minutes and then place the cookies on a cooling rack.
Notes
- Work quickly when making the stuffed cookie dough balls. These can get messy but using frozen cream cheese filling and cold dough can help.
- I don't recommend using frozen strawberries. They have a lot more moisture which will impact the cookies.
- Store these cookies in an airtight container in the fridge. I prefer to eat these cold but to eat them at room temperature set them out on the counter 20 minutes prior.
Nutrition
Serving: 1cookie | Calories: 303kcal | Carbohydrates: 43g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 263mg | Potassium: 74mg | Fiber: 1g | Sugar: 26g | Vitamin A: 427IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg
