Description
Crumbl chocolate strawberry cheesecake cookies blend rich chocolate with luscious strawberry cheesecake in a sweet, indulgent treat. Creamy, tangy, and perfectly balanced, these cookies promise a delightful escape for dessert enthusiasts seeking pure culinary bliss.
Ingredients
Scale
Main Ingredients (Chocolate Cookies):
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 2 large eggs
- 2 cups (250 g) all-purpose flour
Dry Ingredients:
- ½ cup (50 g) cocoa powder (unsweetened)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 8 ounces (226 g) cream cheese, softened
- ¼ cup (56 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- ¼ cup (60 milliliters) strawberry puree (or strawberry jam for convenience)
- ½ teaspoon vanilla extract
Topping Ingredients:
- Crushed graham crackers (optional, for garnish)
- Fresh strawberry slices (optional)
Instructions
- Heat the oven to 350F (175C) and create a non-stick surface on two baking sheets using parchment paper.
- Combine softened butter with granulated and brown sugars in a large mixing bowl, whipping until the mixture becomes airy and pale, approximately 2-3 minutes.
- Incorporate eggs individually into the butter mixture, then blend in vanilla extract until thoroughly integrated.
- Separately mix flour, cocoa powder, baking soda, and salt in another bowl, ensuring even distribution of dry ingredients.
- Gradually fold dry ingredients into the wet mixture, stirring until just combined without overmixing.
- Form generous dough portions into rounded spheres, each approximately two tablespoons in size.
- Arrange dough balls on prepared baking sheets, maintaining two-inch intervals between each cookie.
- Gently press down on each dough ball to create a slightly flattened surface.
- Bake for 10-12 minutes, watching for set edges while maintaining soft centers.
- Allow cookies to rest on baking sheets for five minutes before transferring to a cooling rack.
- Whip cream cheese and butter together until achieving a smooth, uniform consistency.
- Integrate powdered sugar, strawberry puree, and vanilla extract, beating until the frosting becomes light and fluffy.
- Adjust frosting texture by adding powdered sugar or milk as needed.
- Once cookies have completely cooled, generously apply strawberry cheesecake frosting.
- Optionally garnish with crushed graham crackers and a fresh strawberry slice.
- Refrigerate cookies for 15-20 minutes to stabilize the frosting before serving.
Notes
- Ensure butter and eggs are at room temperature for smoother mixing and better cookie texture.
- Use high-quality cocoa powder for a richer chocolate flavor that elevates the entire cookie experience.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Avoid overmixing the dough to prevent tough cookies; stop mixing as soon as ingredients are just combined for a tender, soft result.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 329
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 56 mg