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.