Chocolate Strawberry Cheesecake Cookie Recipe
Chocolate Strawberry Cheesecake Cookies with heart-shaped Strawberries
A rich, chewy chocolatey base made with crumbled Oreos topped with thick and fluffy strawberry cheesecake frosting and a heart-shaped strawberry perfect for Valentines Day!
Background
A cute Valentine’s Day spin on a chocolate-covered strawberry. The soft and crumbly base is comforting with its bitter-sweet chocolate chips and crumbled Oreos. The strawberry cheesecake filling made with cream cheese and chunky strawberry jam gives this cookie freshness with every bite. Topping the cookie with an Oh So Cute heart-shaped strawberry is perfect for a special someone or just an adorable addition to your dessert.
What makes it unique
What sets my recipe apart from the others is adding a pinch of food coloring into the frosting to give it that perfect shade of pink. And, of course, topping it with a heart-shaped strawberry. If you decide not to use a strawberry for the topping I would suggest adding a thick dollop of strawberry jam for an extra delectable strawberry flavor.
What you will need:
Butter- Salted or unsalted will do just make sure to soften the butter either by leaving on the counter until easily spreadable or (what I prefer) nuking my cold butter in the microwave for about 15 seconds.
Brown Sugar- Dark or light brown sugar will do, I prefer using light to make the cookie extra chewy and fluffy.
Granulated Sugar- Regular granulated sugar is perfect if on a budget (like myself) opt for the great value brand granulated sugar from Walmart.
Egg- Any eggs will do just make sure to leave out for a bit so the eggs are room temperature (make sure to scoop out any egg shells that have fallen into the mixture!)
Vanilla- Two teaspoons of pure vanilla extract are needed for the cookies and one teaspoon for the frosting.
Flour- All-purpose flour is recommended for this recipe which I severely recommend for any cookie recipe for the least crumbly and most chewy cookies.
Cornstarch- Only two teaspoons are required for this recipe!
Cocoa Powder- You can use black cocoa if you prefer a darker, bitter taste to your chocolate. I like sweeter, lighter chocolate so I use Hershey’s brand cocoa powder.
Baking Soda- I recommend the Arm & Hammer brand.
Salt- Any regular salt will do but I prefer kosher sea salt as it balances the sweetness of the cookies wonderfully. If using salted butter you can leave the extra salt out so as to avoid salt overload!
Oreos- You will need about three tablespoons of Oreo crumbs for the cookie base which is only about 2 or 3 regular stuffed Oreos!
Semi-sweet Chocolate- Chips or a bar will do just make sure to chop up the bar enough that it melts nicely in the cookie.
Cream Cheese- Any cream cheese is fine I prefer whipped since it is easier to frost but regular works just make sure to leave at room temperature until softened.
Strawberry Jam- Any thick strawberry jam will do I like Smucker’s brand!
Powdered Sugar- Any brand of your trusty confectioner’s sugar will do.
Strawberries (optional)- Make sure to wash them first!
Q&A about these cookies:
How long do these cookies take to make?
Total time I would say about an hour including prep, cook, cool, and assembly time.
Can I store these cookies in the fridge/freezer?
Of course! I personally prefer my cookies chilled in the fridge. When storing in the freezer make sure to leave them at room temp for at least an hour before serving.
How many cookies does this recipe yield? Can I make smaller cookies?
This recipe makes 12 cookies when using a large cookie scooper (3 tbsp). Of course, you can! To make about 24 small cookies use a small cookie scooper and bake them for about 8 minutes or until crispy on the bottom and edges.
Recipe
Chocolate Cookie Base
1/2 cup of unsalted butter
2/3 cup of light brown sugar
2 tablespoons of granulated sugar
1 large egg
2 teaspoon of pure vanilla extract
1 and 1/4 cup of all-purpose flour
2 teaspoons of cornstarch
1/2 cup of cocoa powder
3 tablespoons of Oreo crumbs
1/2 teaspoon of baking soda
1/4 teaspoon of kosher sea salt
1/2 cup of semi-sweet chocolate chips
Strawberry Cheesecake Frosting
4 ounces of cream cheese (softened)
4 tablespoons of unsalted butter (softened)
3/4 cup of powdered sugar
1/4 cup of strawberry jam
1 teaspoon of pure vanilla extract
Red food coloring (optional)
Topping
6 Strawberries for topping (Optional)
Notes:
*Let cool on a wire rack for 20-30 minutes or I prefer letting them cool for 5 mins then placing in the fridge to cool completely for another 5-10 min.
Prep time: 20 min Cook time: 10 min
Cool time: 20 min
Servings: 12
Instructions
In a stand mixer with the beater attachment cream together the 1/2 cup of butter, 2/3 cup of brown sugar, and 2 tbsp of sugar until light and creamy.
Add 1 egg and 2 tsp of vanilla until fully combined. Add in 1 and 1/4 cups of flour, 2 tsp of cornstarch, 1/2 tsp of baking soda, 1/2 cup of cocoa, 3 tbsp of Oreo crumbs, and 1/4 tsp of salt. Mix together until fully combined.
Remove from the stand mixer and gently fold in 1/2 cup of chocolate chips until incorporated evenly in the batter.
Using a large cookie scooper scoop out 12 equally sized balls, roll out, and place on a large prepared baking sheet. Make sure to spread them out evenly so as to not run together. Using your hand or the bottom of a measuring cup flatten the cookies slightly.
Bake the cookies in a 350F preheated oven for about 10 minutes. Let them cool for 15 minutes (see notes).
For the frosting attach your stand mixer with the whisk and cream together the 4 ounces of cream cheese and 4 tbsp of butter until light and fluffy.
Add in the 3/4 cup of powdered sugar, 1/4 cup of jam, and 1 tsp of vanilla until combined. If choosing to add in food coloring for the pink hue add in just a drop until it’s the desired shade.
When cookies are fully cooled scoop an even amount of frosting onto each cookie and smooth out. Repeat for each cookie.
If adding on the heart-shaped strawberries take 6 strawberries and cut them all in half. Using a knife cut out a heart shape for all of them. Place on top of the frosting.
Allow cookies to chill before serving.
