After making cookies for my family for over a decade, I am getting pretty sick and tired of making the same chocolate chip cookies week after week. So, this week in honor of my new book, Imperfectly Me, I decided to shake things up by trying a brand new cookie recipe.
I absolutely love cheesecake, but I don’t have the time or the patience to make one in the oven or the Instant Pot. However, one day while I was waiting in line at Subway, I noticed some yummy looking rasberry cheesecake cookies. Unfortunately, being a cheapskate through and through, I didn’t splurge on the treat (which I’m sure my waistline appreciated).
However, it was a long line at Subway, so I had plenty of time to analyze what I thought the cookies were made of, and decided to try my own version. When I went shopping later that day, I walked the aisles, looking for ingredients I could use to recreate the Rasberry Cheesecake Cookies.
But me being me, I couldn’t just recreate it, I had to add my own spin on it, and I am so glad that I did. These cookies turned out absolutely SCRUMPTIOUS. I never use the term ‘melt in your mouth’ for anything, because I think it is kind of a cheesy term, but as soon as my teeth sunk into the soft chewiness of this cookie that was the first thought that came to my mind.
So, as you can tell by the title of this recipe, I use dehydrated strawberries instead of raspberries. I did this because dehydrated strawberries are WAY cheaper than dehydrated strawberries, plus strawberries are a bigger hit at my house than raspberries. I found my strawberries in the section where they have the big cans of dehydrated food.
This cookie has a strawberry lemonade flavor, sweet with just enough tang to make this a tantalizingly tasty treat (alliteration, got to love it). While baking, the cookies don’t naturally flatten out, so make sure you flatten them if you want a traditional cookie shape, or you could bake them as balls if that is your preference.
Another great thing about this recipe is that there are no eggs, which makes it a great cookie for those with egg allergies or those who forgot to buy eggs the last time they went shopping (we’ve all been there).
White Chocolate Strawberry Cheesecake Cookies
- 1 cup butter softened, but not too soft.
- 1 8 oz. package cream cheese softened
- 1 1/2 cups white sugar
- 2 1/2 cups flour
- 1 lemon juice and zest
- 2 cups dehydrated strawberries crushed
- 1 cup white chocolate chips
- Mix together butter and cream cheese until combined. Add sugar.
- Add flour and lemon juice, mix until well combined.
- Add crushed dehydrated strawberries.
- Fold in lemon zest and white chocolate chips.
- Roll dough into golfball-sized balls. Place on a foil-lined cookie sheet. The cookies do not spread, so you can place them close to each other without them touching.
- Flatten balls into cookie-shaped circles.
- Place cookie sheet into an oven heated to 350 degrees. Bake for 13-15 minutes.
- Place on a wire rack to cool.