Strawberry Cheesecake Cookies Recipe
Ingredients:
For the Strawberry Filling:
- 1 pound of strawberries, hulled (fresh or frozen)
- ½ cup of white granulated sugar
- ¼ cup of water
For the Cream Cheese Filling:
- 6 ounces of cream cheese, at room temperature
- ½ cup of granulated sugar
- 1 egg yolk, at room temperature
For the Cookie Dough:
- 1 cup of unsalted butter, cubed and slightly cold
- ¾ cup of packed light brown sugar
- ⅓ cup of granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons of pure vanilla extract
- 1¼ cups of all-purpose flour
- 1¼ cups of cake flour
- 1 teaspoon of cornstarch
- 1½ teaspoons of baking powder
- ¾ teaspoon of salt
- 2 teaspoons of ground cinnamon
Instructions:
For the Strawberry Filling:
- Prepare the strawberries by chopping fresh ones or using frozen ones as is.
- Cook the strawberries, sugar, and water in a saucepan over medium heat. Stir regularly until the strawberries soften and the mixture thickens (about 8-10 minutes).
- Remove from heat, let it cool, and refrigerate if you’re not using it right away.
For the Cream Cheese Filling:
- Beat the cream cheese until it’s smooth. Gradually add sugar and keep mixing until it’s creamy.
- Add the egg yolk and mix until it’s smooth. Put it in a piping bag and chill it.
For the Cookie Dough:
- Whisk together both types of flour, cornstarch, baking powder, salt, and cinnamon in a bowl.
- In a stand mixer, cream together the butter and sugars until they’re light and fluffy.
- Mix in the egg and egg yolk one at a time, followed by the vanilla.
- Gradually mix in the dry ingredients until they’re just combined.
To Shape the Cookies:
- Divide the dough into balls and press down the center of each to make a well.
- Spoon the cream cheese mixture into one half of each well and the strawberry filling into the other half.
- Refrigerate the dough balls for 1-2 hours or overnight.
For Baking:
- Preheat your oven to 375°F (190°C).
- Arrange the dough balls on parchment-lined baking sheets, spaced apart. Bake for 13-15 minutes or until the edges are golden.
- Let the cookies cool on the sheet before transferring them to a wire rack.
Weight Watchers Points Calculation:
To calculate the Weight Watchers points for the entire batch and per cookie, we need to break down the ingredients into their corresponding points values:
Strawberry Filling:
- Strawberries: 0 points
- ½ cup white granulated sugar: 24 points
Cream Cheese Filling:
- 6 ounces cream cheese: 18 points
- ½ cup granulated sugar: 24 points
- 1 egg yolk: 2 points
Cookie Dough:
- 1 cup unsalted butter: 57 points
- ¾ cup packed light brown sugar: 27 points
- ⅓ cup granulated sugar: 16 points
- 1 large egg: 2 points
- 1 large egg yolk: 2 points
- 2 teaspoons pure vanilla extract: 0 points
- 1¼ cups all-purpose flour: 17 points
- 1¼ cups cake flour: 17 points
- 1 teaspoon cornstarch: 0 points
- 1½ teaspoons baking powder: 0 points
- ¾ teaspoon salt: 0 points
- 2 teaspoons ground cinnamon: 0 points
Total Points for Entire Recipe: 179 points
Assuming the recipe yields about 24 cookies:
Points Per Cookie: 179 points ÷ 24 cookies = approximately 7.5 points per cookie.
This is a general estimate, and it’s recommended to use the official Weight Watchers app or a similar tool for precise calculations based on specific brands and measurements.