Strawberry cream cheese icing tops a rich chocolate cookie to make these phenomenal chocolate strawberry cheesecake cookies. With chocolate chips inside the cookie, you get a fun texture and extra chocolate flavor!
These cookies taste like strawberry cheesecake baked into a chocolate cookie crust—yet they’re simple to make and easy to eat with your hands! Fresh strawberries infuse them with a lively fruit flavor and the double chocolate cookie balances it out with rich chocolatey goodness.
You won’t believe how tasty these cookies are, considering how easy they are to make. You can whip up the cheesecake frosting while the cookies cool. They’re also easy to decorate without a piping bag, so no need to worry if you don’t have one on hand!
Why You’ll Love Chocolate Strawberry Cheesecake Cookies
- Quick and easy – They can be ready in about half an hour from start to finish.
- Real cheesecake flavor – Fresh berries make the cream cheese frosting taste just like strawberry cheesecake.
- Pretty pink hue – Strawberries tint the frosting pink, making them perfect for a pink-themed dessert table.
- A festive treat – With the decadent combination of strawberries and chocolate, this is an excellent Valentine’s day cookie.
- Make in advance – They’re freezer-friendly, so they can be baked and frosted on short notice.
Ingredients and Substitutions
- Strawberries – Fresh strawberries add a ton of flavor and beautiful color to the icing.
- Cream cheese – Provides the creamy and tangy base for the cheesecake icing.
- Cocoa powder – Cocoa makes a rich chocolate cookie.
- Chocolate chips – Chocolate chips add texture and extra chocolate flavor to the cookies.
- Powdered sugar – To provide structure and sweetness in the cheesecake icing.
- Butter – Butter creams with the sugars to add natural leavening and richness.
- Brown sugar – This adds sweetness with a slight caramel flavor.
- White sugar – Adds sweetness and keeps the cookies moist.
- Egg – Binds everything together while adding richness.
- Vanilla extract – Adds warm vanilla flavor to the cookie.
- Flour – This provides the structure of the cookie dough.
- Baking soda – This helps the cookies rise.
- Salt – To balance and enhance the flavors.
- Stand mixer or electric beaters – This is essential for creaming the butter and mixing the icing.
- Cookie sheet – Any cookie sheet will do for this recipe.
- Parchment paper – An easy way to line the cookie sheet to prevent sticking.
- Rubber spatula – Helpful for scraping the bowl and transferring icing to a piping bag.
- Cookie scoop – For more uniform cookies, use a 1-2 tablespoon-sized cookie scoop.
- Icing knife or piping bag – Use whichever you’re most comfortable with or what you have on hand.
How to Make
- Prepare the dry mix – Combine the flour, cocoa powder, baking soda, and salt in a mixing bowl. Set aside.
- Cream the butter and sugars – Cream the butter and both sugars together in a large bowl until light and fluffy.
- Add the remaining liquids – Beat in the egg and vanilla extract until thoroughly combined.
- Mix in the dries – Add half of the flour mixture and beat it in. Then repeat with the rest of the flour mix.
- Add the chips – Stir in the chocolate chips.
- Scoop – Scoop heaping tablespoons of the dough onto a parchment-lined baking sheet. Leave 2 inches of space between the cookies.
- Flatten – Pat the cookies down slightly to flatten.
- Bake – Bake on the middle rack of the oven for 10 minutes. They’re ready when just barely set.
- Let cool – Remove from the oven and let the cookies cool on a wire rack.
- Start the icing – As the cookies cool, beat the strawberries and cream cheese until the mixture looks pink.
- Add the powdered sugar – Beat the powdered sugar into the cream cheese mixture.
- Decorate – Ice the cookies using an icing knife or piping bag.
- Use Dutch-processed cocoa powder in this recipe for the smoothest chocolate taste. Other cocoa powders can have a bitter flavor.
- For the chocolate chips, use your favorite type. Semi-sweet, dark chocolate, and milk chocolate are all great options.
- Make sure the cookies are fully cooled before frosting them so the frosting won’t melt.
- If you’re using a pastry bag, you have options. Use a round tip to pipe a simple tight spiral of icing from the center of the cookie outward. Or use a star tip for more texture. Get creative!
- Garnish the frosted cookies with fresh strawberry slices for a lovely finishing touch. Just make sure they’re served right away with this garnish.
How to Store
Refrigerate – Store Chocolate Strawberry Cheesecake cookies in an airtight container in the refrigerator. They’ll last up to 4 days. Allow them to come to room temperature before serving for the best flavor.
Freeze – It’s best to freeze the scooped and pressed cookie dough pucks. Freeze them in a single layer on a cookie sheet first. Then transfer them to a freeze-safe container or bag. Bake the frozen cookies for 1-2 minutes longer than the recipe indicates.
Frequently Asked Questions
The fastest way to soften butter is to use a microwave. Heat the butter in a microwave-safe container in 10-20 second increments. Keep a close eye on it to avoid melting.
I’d recommend using full-fat cream cheese for this recipe, as it has the best flavor and texture.
Feel free to try different fruits in the frosting. What’s important is that the fruit’s flavor pairs well with the chocolate cookie and that it’s not too liquidy. Some good choices would be fresh raspberries and fresh, pitted bing cherries.
Yes, brown sugar helps make a softer, chewier cookie and should not be substituted for white sugar.
Chocolate Strawberry Cheesecake Cookies
- ½ cup butter
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 ¼ cup flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
- 4 ounces cream cheese
- ⅓ cup diced strawberries
- 2 cups powdered sugar
- Preheat oven to 350º.
- Combine flour, cocoa powder, baking soda, and salt in a mixing bowl, and set aside.
- In a large mixing bowl, cream butter and sugars together until light and fluffy.
- Beat in egg and vanilla extract until completely combined.
- Beat in flour mixture, half at a time.
- Stir in chocolate chips.
- Scoop by the heaping tablespoon onto a parchment lined baking sheet with at least 2 inches between them.
- Pat down to flatten somewhat.
- Bake in center of oven for 10 minutes, or until cookies are just barely set.
- Remove from oven and transfer to a wire rack to cool.
- While cookies are cooling, combine cream cheese and strawberries.
- Beat until strawberries are mostly incorporated, and cream cheese has turned pink.
- Beat in powdered sugar.
- Use a knife or pastry bag to ice cookies.