In cookie form, enjoy the flavors of strawberry rhubarb cheesecake! This delightful treat combines the sweetness of strawberries, the tanginess of rhubarb, and the creaminess of cheesecake.
Ingredients: 1 cup diced strawberries. 1/2 cup diced rhubarb. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 teaspoon vanilla extract. 1/2 cup cream cheese, softened. 1 large egg. 1/2 cup white chocolate chips. 1/2 cup graham cracker crumbs.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the diced strawberries and rhubarb in a small bowl and mix them together. Put away. Mix the flour, baking soda, and salt together in a different bowl. Mix the butter, white sugar, and brown sugar in a big bowl until the mixture is light and fluffy. Mix the cream cheese, egg, and vanilla extract into the butter. Mix everything together well. Slowly add the dry flour mixture to the wet mixture and mix just until everything is combined. Add the white chocolate chips, graham cracker crumbs, and diced strawberry and rhubarb mixture. Do not beat the mixture. Spread out tablespoon-sized pieces of dough on the baking sheet that has been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Have fun with these tasty Strawberry Rhubarb Cheesecake Cookies!
