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Heavenly Strawberry Cream Cheese Cble Cookies

Deliciously soft and chewy cookies bursting with juicy strawberries and smooth cream cheese, topped with a delightful cble for a perfect crunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter, softened Better results with room temperature butter
  • 8 ounces cream cheese, softened Use full-fat for best flavor
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed Light or dark brown sugar works
  • 2 large eggs Room temperature preferred
  • 2 teaspoons vanilla extract
  • 2.5 cups all-purpose flour Sifted for better texture
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 cups fresh strawberries, hulled and chopped Use fresh for best flavor
For the Cble Topping
  • 1 cup streusel topping Homemade or store-bought can be used

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened butter and cream cheese. Beat them together until smooth and creamy.
  3. Gradually mix in both granulated and brown sugars until fluffy and light.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
  5. In another bowl, sift together the all-purpose flour, baking soda, and salt. Slowly add this to the wet ingredients, mixing just until combined.
  6. Gently fold in the chopped strawberries, being careful not to overmix.
Baking
  1. Using a cookie scoop or tablespoon, drop the dough onto a lined baking sheet, leaving space between each cookie.
  2. Generously sprinkle the streusel topping over each cookie dough mound.
  3. Bake for 12-15 minutes, or until edges are golden and centers look slightly set.
  4. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. Freeze cooled cookies individually for up to 3 months.