Strawberry Cheesecake Stuffed Cookies Recipe
Delight in these Strawberry Cheesecake Stuffed Cookies, featuring a soft, buttery cookie infused with crushed freeze-dried strawberries and a luscious creamy cheesecake filling bursting with fresh strawberry flavor. Perfect for a sweet treat or a special dessert, these cookies combine the best of classic cheesecake and fruity cookies in every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 18 cookies 1x
- Category: Dessert Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup strawberry jam or puree
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
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 bowl and refrigerate to let the flavors meld while you prepare the cookie dough.
- Make the Cookie Dough: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing thoroughly until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients into the wet butter mixture, mixing gently until a soft dough forms. Fold in the crushed freeze-dried strawberries to evenly distribute the fruity flavor.
- Chill the Dough: Cover the dough and refrigerate it for 30 minutes. This step helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much during baking.
- Assemble Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take 1 tablespoon of chilled dough, flatten it on your palm, and place ½ teaspoon of the cheesecake filling in the center. Top with another tablespoon of dough, flatten again gently, and pinch the edges together securely to seal the filling inside. Roll gently into a ball shape.
- Bake: Arrange the stuffed cookie balls evenly on the prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes or until the edges turn golden brown. Remove from oven and allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Chilling the dough is essential to prevent cookie spreading and to make handling easier.
- Ensure the cheesecake filling is well chilled for easier enclosure within the dough.
- Freeze-dried strawberries provide intense flavor without adding moisture; do not substitute with fresh strawberries.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a stronger strawberry flavor, add more freeze-dried strawberries or swirl extra strawberry jam on top after baking.
Keywords: Strawberry cheesecake cookies, stuffed cookies, cream cheese cookies, strawberry desserts, baked cookies
