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.
If you enjoy this recipe, you may also like Blueberry Sugar Cookies.
