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Inspired by Crumbl’s decadent cookie creations, these Chocolate Strawberry Cheesecake Cookies are a must-try for any dessert lover. The rich chocolate base pairs beautifully with the creamy strawberry cheesecake frosting, making these cookies a perfect indulgence.
INGREDIENTS- Butter: 1/2 cup, softened for the cookie dough
- Brown sugar: 2/3 cup
- Granulated sugar: 2 tbsp for the cookie dough
- Egg: 1 large
- Vanilla extract: 2 tsp for dough, plus 1 tsp for frosting
- All-purpose flour: 1 1/4 cups
- Cornstarch: 2 tsp
- Black cocoa powder: 1/2 cup
- Crushed Oreos: 3 tbsp (about 2 Oreos)
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Semi-sweet chocolate chips: 2/3 cup
- Cream cheese: 4 oz, softened for frosting
- Butter: 4 tbsp, softened for frosting
- Powdered sugar: 3/4 cup
- Strawberry jam: 1/4 cup (chunky, divided)
- Strawberry flavoring: 1/4 tsp (optional)
- Step 1:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2:
- Cream together 1/2 cup softened butter, brown sugar, and granulated sugar until smooth. Mix in the egg and 2 tsp vanilla extract. Gradually add flour, cornstarch, cocoa powder, crushed Oreos, baking soda, and salt. Mix until combined, then fold in the chocolate chips.
- Step 3:
- Scoop 9 equally sized cookie dough balls, place them on the prepared baking sheet, and flatten each to about 1 inch thick. Bake for 10 minutes, then allow the cookies to cool on the sheet for 15 minutes before transferring to a cooling rack.
- Step 4:
- In a mixing bowl, cream together softened cream cheese and butter until smooth. Add powdered sugar, half of the strawberry jam, and 1 tsp vanilla extract. Whip until light and fluffy, then gently fold in the rest of the strawberry jam.
- Step 5:
- Once the cookies are cooled, frost them with the strawberry cheesecake frosting. For an extra decorative touch, swirl additional strawberry jam on top of the frosting.
- For best results, serve these cookies chilled or at room temperature. Store them in an airtight container in the fridge for up to 6 days.
- To freeze, flash-freeze the cookies on a baking sheet, then transfer them to an airtight container and store for up to 2 months.
- If your frosting is too soft, let it chill in the fridge for 10-20 minutes before frosting the cookies.
Tips from Well-Known Chefs
- For a richer chocolate flavor, try adding a tablespoon of espresso powder to the cookie dough. This will enhance the chocolate taste without adding any coffee flavor.
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