Go Back
Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

This simple recipe uses strawberry cake mix to create unbelievably soft, chewy cookies that taste just like strawberry cheesecake. The addition of cream cheese provides a rich, tender crumb, while white chocolate chips add pockets of sweetness. It's an easy, go-to dessert that delivers impressive flavor without a lot of effort.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 24 servings
Calories: 133
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6 oz Cream Cheese, softened to room temperature
  • 1 Large Egg, at room temperature
  • 1 box (15.25 oz) Strawberry Cake Mix
  • 1 tsp Baking Powder
  • ½ cup Vegetable Oil
  • ¾ cup White Chocolate Chips

Equipment

  • Large bowl
  • Hand mixer or stand mixer
  • Spatula
  • Plastic wrap
  • baking sheet
  • Parchment paper or silicone baking mat
  • Cookie scoop
  • Wire rack

Method
 

Instructions
  1. In a large bowl, use a hand mixer or stand mixer to beat the room temperature cream cheese, egg, vegetable oil, and baking powder until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed.
  2. Gradually add the strawberry cake mix to the wet ingredients, mixing on low speed until just combined. The strawberry cheesecake cookie dough will be soft and slightly sticky.
  3. Gently fold in the white chocolate chips with a spatula, if you're using them.
  4. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is crucial for preventing the cookies from spreading too much while baking.
  5. While the dough is chilling, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  6. Use a small cookie scoop (about 1.5 tablespoons) to drop rounded portions of dough onto the prepared baking sheet, placing them about 2 inches apart to allow for spreading.
  7. Bake for 12-13 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look soft. Be careful not to overbake them to maintain their chewy texture.
  8. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Notes

Do not skip the 30-minute chilling time; it is crucial to prevent the cookies from spreading. For the best soft texture, remove cookies from the oven when the centers still look slightly soft. A cookie scoop is recommended for uniform size and even baking. Dough can be frozen for up to 3 months; bake from frozen, adding 2-3 minutes to the baking time. Store baked cookies in an airtight container at room temperature for 4-5 days.