Strawberry Cheesecake Cookies have a bright, fruity cookie outside with a creamy, tangy cream cheese filling. Made with cake mix & other simple ingredients!
In a large mixing bowl, beat together strawberry cake mix, eggs, and butter until smooth. Fold in white chocolate chips and diced strawberries. Refrigerate cookie dough until ready to bake cookies.
In another mixing bowl, beat together room-temperature cream cheese and powdered sugar. Spoon this mixture onto a parchment-lined cookie sheet in 1 tablespoon increments. Freeze these for about an hour.
When ready to bake, preheat oven to 350 degrees. Scoop 2-3 tablespoon balls of cookie dough onto a baking pan lined with parchment paper (about 6 per cookie sheet works best; I cooked mine in two batches).
Make an indent in the middle of the cookie dough ball with a spoon.
Place a frozen cream cheese spoonful in the indent on each ball of cookie dough. Gently fold cookie dough over to surround cream cheese filling.
Bake at 350 degrees for 13-16 minutes, until cookies start to brown on top. Cool on the baking sheet for at least 15 minutes before carefully transferring to a baking rack.
Notes
Make sure your cream cheese filling spoonfuls are frozen well enough to not fall apart when transferring to the cookie. They will thaw and get ooey-gooey delicious while baking the cookies.
This recipe makes roughly a dozen cookies. I recommend cooking in two batches of 6; they are pretty large in the sizes I've mentioned.
These cookies are on the cake-ier side (which works really well with the cream cheese center). If you want more thick, chewy cookies, only use 1 egg and melt the butter before mixing with the cake mix.