Madelyn has become quite a little baker and loves to help me in the kitchen. I found this recipe for Strawberry Cheesecake Cookies, and thought they would be perfect Valentine’s Day treats! She had a couple of friends over one day, and they had a great time making them together. The recipe was so easy, and it is a perfect way for kids to practice their mixing and measuring skills. The girls loved making these – and they turned out to be so pretty and delicious!
Strawberry Cheesecake Cookies
INGREDIENTS
• 6 oz cream cheese – room temperature
• 1 large egg – room temperature
• 1 box strawberry cake mix – 15.25 oz
• 1 teaspoon baking powder
• ½ cup vegetable oil
• ¾ cup white chocolate chips – optional
INSTRUCTIONS
• In a large bowl or the bowl of a stand mixer, mix cream cheese, egg, cake mix, baking powder, and vegetable oil until combined.
• Fold in white chocolate chips, if using.
• Chill dough in refrigerator for 30 minutes. In the meantime, preheat oven to 350°F and line a large baking sheet with a silicone liner or parchment paper.
• Use a small cookie scoop to place scoops of dough onto the prepared baking sheet 2 inches apart.
• Bake in preheated oven for 12-13 minutes, or until cookies are set and golden brown on the edges.
• Allow cookies to cool on the pan for 10 minutes, then remove to a wire rack to cool completely.
NOTES
Storage and Freezing: These strawberry cheesecake cookies should be stored in the refrigerator in an airtight container or food storage bag to keep them nice and soft. They should stay fresh in the fridge for up to 5 days, or in the freezer for up to two months.
I can’t resist a homemade cookie! Have you made any sweet treats recently?
