Strawberry Cheesecake Stuffed Cookies
These Strawberry Cheesecake Stuffed Cookies are soft, fruity, and filled with a creamy cheesecake center. With bits of freeze-dried strawberries in the dough and a sweet strawberry filling, these cookies make the perfect treat for dessert lovers looking for a unique twist on classic flavors. Perfectly balanced and easy to make, they’re ideal for any occasion!
Ingredients
For the Cookies:
- 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
For the 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 until smooth. Cover and refrigerate.
- Make the Cookie Dough: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until a soft dough forms. Fold in the crushed freeze-dried strawberries.
- Chill the Dough: Refrigerate the dough for 30 minutes.
- Assemble Cookies: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 1 tablespoon of dough, flatten it, and place ½ teaspoon of cheesecake filling in the center. Top with another tablespoon of flattened dough and pinch edges to seal. Roll into a ball.
- Bake: Arrange cookies on the baking sheet and bake for 12–15 minutes until edges are golden. Cool on the baking sheet, then transfer to a wire rack.
Notes
- Make-Ahead Tip: Prepare and refrigerate the dough up to a day ahead.
- Storage: Store cookies in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Reheat briefly for a gooey filling.