Description
These Strawberry Cheesecake Stuffed Cookies combine the soft, buttery texture of classic cookies with a luscious strawberry cheesecake filling. Featuring crushed freeze-dried strawberries mixed into the dough and a creamy, fruity center, these cookies are perfect for dessert lovers seeking a sweet, tangy treat with a delightful surprise inside.
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 until smooth and creamy. Cover and refrigerate the mixture to allow it to firm up slightly while you prepare the cookie dough.
- Make the Cookie Dough: In a large bowl, use a mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg and vanilla extract and mix well to combine all wet ingredients evenly.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, and salt until evenly mixed. Gradually add these dry ingredients to the wet mixture, stirring until a soft dough forms.
- Fold in Strawberries: Gently fold the crushed freeze-dried strawberries into the dough ensuring even distribution without overmixing.
- Chill the Dough: Cover the dough and refrigerate it for 30 minutes to firm up, which makes it easier to handle and shape later.
- Assemble Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 tablespoon of dough, flatten it into a disc, then place roughly ½ teaspoon of cheesecake filling in the center. Top with another flattened tablespoon of dough and carefully pinch the edges together to seal the filling inside. Roll gently between your hands to form a smooth ball.
- Bake: Place the stuffed cookies on the prepared baking sheet spaced apart. Bake for 12 to 15 minutes or until the edges turn golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Freeze-dried strawberries add great flavor and texture without adding moisture; avoid substituting with fresh strawberries to maintain dough consistency.
- Chilling the dough helps in easier handling and prevents spreading during baking.
- Make sure to seal the cookie edges well to prevent the cheesecake filling from leaking during baking.
- These cookies can be stored in an airtight container for up to 3 days or frozen for longer preservation.
