Strawberry Cheesecake Stuffed Cookies Recipe
Delight in these Strawberry Cheesecake Stuffed Cookies featuring a soft, buttery cookie infused with freeze-dried strawberries and a luscious strawberry cheesecake filling at the center. Perfectly baked to golden edges, these cookies offer a delightful combination of fruity and creamy flavors ideal for dessert or a sweet snack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 the mixture is smooth and creamy. Cover this filling and refrigerate to keep it chilled while you prepare the cookie dough.
- Make the Cookie Dough: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing thoroughly until well combined.
- 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 mixture and stir until a soft cookie dough forms. Gently fold in the crushed freeze-dried strawberries to distribute evenly.
- Chill the Dough: Cover the cookie dough and refrigerate for 30 minutes to firm up, which helps with shaping the cookies later.
- Assemble Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 tablespoon of chilled dough and flatten it. Place ½ teaspoon of the cheesecake filling in the center, then place another flattened tablespoon of dough on top. Pinch the edges firmly to seal the filling inside, then roll gently into a ball.
- Bake: Arrange the prepared cookies on the lined baking sheet, spacing them evenly. Bake for 12–15 minutes or until the cookie edges turn a golden brown. Allow the cookies to cool on the baking sheet briefly before transferring them to a wire rack to cool completely.
Notes
- Make sure the cream cheese is softened to avoid lumps in the cheesecake filling.
- Chilling the dough is important for easier handling and to prevent spreading during baking.
- If freeze-dried strawberries are unavailable, you can use finely chopped dried strawberries, but texture may vary.
- Seal the edges of the cookie dough well to prevent the cheesecake filling from leaking during baking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
Keywords: Strawberry Cheesecake Cookies, stuffed cookies, fruit-filled cookies, dessert cookies, creamy cheesecake filling
