The Monday after 4th of July weekend… is there any Monday worse? Mine was filled with frustrating customers, miscommunications, and a horrible experience at Starbucks which involved a lack of fudgey brownie goodness, and shared tears with the barista. Clearly, I urgently needed to bake something fast.
Cookies. The perfect treat to easily bring to the office and a surprise for my school advisor who i’ve been nothing but a pain to this summer. Obviously since I was baking for other people, I could not fall to the ordinary chocolate chip cookie (no hate there)… no, I needed something better. Something “summer-y” to lift all of our spirits.
My mother said it could not be done. But I refused to give up hope. Strawberries in cookies. Fresh strawberries- not dried- combined with delicate white chocolate chips and a hint of cream cheese. I was scared. I was alone (except for Brad the Cat). However, I allowed my fiery rage from lack of Starbucks brownie to fuel my inspiration… Also I had already purchased the strawberries.
To my mothers, Brads, and even my own surprise they turned out perfect. With the convenience of a cookie, but the sweet taste of strawberry shortcake, they were definitely a huge hit. This making the Tuesday after Independence Day much easier to survive.
If I can make it happen, so can you my friend.
Fresh strawberries. A rather wonderful place to start. Chopped to very small pieces. Add a bit of lemon juice, because we all need a pick me up every now and then. Set aside.
Now lets make a batter, shall we? Grab your big bowl and pretend you’re using room temperature butter and cream cheese when we all know you microwaved it (just me?). Cream them together with sugars, egg, and vanilla extract. I hope you’ve been working out because this batter needs whipped for about 3 minutes to develop that nice light texture.
Fantastic, I knew you could do it. A secret between the two of us? We’re going to add the dry ingredients straight in. There is no separation when cookies are on the line. We want them done and ready to eat ASAP. Add in flour, cornstarch, baking soda, and salt. Mix to combine.
Time for the fun part. Ready? Let’s bring our strawberry friends back. We’ll mix them with a spoon full of flour to help support them through the process.
Add them to the batter along with your white chocolate chips and carefully stir until well combined.
I should use parchment paper, but I live by my own rules.
These will go in a 350 degree F oven for 8-10 minutes. Okay, I really need you to focus right now, got it? You need to watch these. Seriously, because they will be ruined if over-baked. Mine were just barely browned on the edges when I pulled them out. The result?
Light, gooey cookies, perfect for a rainy day at the office or a bad case of the Mondays. Share them and have this recipe prepared because it will be requested after the very first bite.
Strawberry Cheesecake Cookies
1 cup chopped strawberries
1 tsp lemon juice
1/2 cup butter, softened
1/4 cup cream cheese, softened
3/4 cup packed brown sugar
2 tsp vanilla extract
2 1/4 cup flour (plus 1 tsp for strawberries)
2 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
1 cup white chocolate chips
1. Stir lemon juice into strawberries to coat. This helps keep them fresh. Set aside.
2.In a large bowl combine cream cheese, butter, sugars, egg, and vanilla. Beat on high for 3 minutes or until batter is light and fluffy.
3. Add flour, cornstarch, baking soda, and salt into batter and mix to combine.
4. Add extra flour to the strawberries to coat. This will keep them from sinking to the bottom of the cookie and from getting soggy.
5. Add floured strawberries and white chocolate chips to batter and stir in slowly, careful not to break up or mash the strawberries.
6. Spoon mixture onto greased cookie sheet and bake at 350 degrees F for 8-10 minutes. Be careful not to over-bake cookies, wait until edges are just barely browned. Allow to cool, and enjoy!