Strawberry Cheesecake Stuffed Cookies Recipe
These Strawberry Cheesecake Stuffed Cookies combine the rich, creamy texture of cheesecake with the sweet, tart flavors of strawberries baked inside a soft, flavorful cookie. Perfect for a delightful treat that boasts a luscious filling in every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12-15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup freeze-dried strawberries, crushed
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup strawberry jam or puree
Instructions
- Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and strawberry jam or puree together until smooth and creamy. Cover the mixture and place it in the refrigerator to chill and set while you prepare the cookie dough.
- Make the Cookie Dough: In a large bowl, beat the softened butter with both granulated and brown sugars until the mixture is light and fluffy. Add the egg and vanilla extract, mixing thoroughly to combine all ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet ingredients, stirring gently until a soft dough forms. Fold in the crushed freeze-dried strawberries evenly throughout the dough.
- Chill the Dough: Cover the dough and refrigerate it for 30 minutes to allow the flavors to meld and firm up the dough, making it easier to handle.
- Assemble Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out 1 tablespoon of dough and flatten it slightly. Place ½ teaspoon of the prepared cheesecake filling in the center. Top with another tablespoon of flattened dough, then pinch the edges securely to seal the filling inside. Roll the sealed dough ball gently between your hands to form a smooth sphere.
- Bake: Arrange the assembled cookies spaced evenly on the prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes or until the edges begin to turn golden brown. Remove from oven and allow the cookies to cool completely on the baking sheet before serving.
Notes
- Freeze-dried strawberries add intense flavor without adding moisture, which helps keep the cookie dough consistency perfect.
- Make sure to chill the dough before assembling to make handling easier and prevent the filling from leaking.
- For a more pronounced strawberry flavor, add a bit more strawberry jam into the cheesecake filling.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allow cookies to cool completely before eating to let the cheesecake filling set properly.
Keywords: Strawberry Cheesecake Cookies, Stuffed Cookies, Dessert Cookies, Baked Cheesecake Cookies, Strawberry Cookies, Soft Cookies
