Description
Delight in these Strawberry Cheesecake Stuffed Cookies, featuring a soft, buttery cookie dough infused with crushed freeze-dried strawberries and a luscious creamy cheesecake filling with strawberry jam. Perfectly baked to golden edges, these cookies offer a sweet, tangy surprise at the center, combining classic flavors of cheesecake and strawberries in every bite.
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 until the mixture is smooth and creamy. Cover the bowl and refrigerate to set while you prepare the cookie dough.
- Make the Cookie Dough: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Add the egg and vanilla extract, mixing well until fully incorporated.
- 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, stirring gently until a soft dough forms. Fold in the crushed freeze-dried strawberries evenly throughout the dough.
- Chill the Dough: Place the dough in the refrigerator and chill for 30 minutes to make it easier to handle and shape.
- Assemble Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out 1 tablespoon of chilled dough and flatten it into a disc. Place about ½ teaspoon of the prepared cheesecake filling in the center, then top with another flattened tablespoon of dough. Pinch the edges together securely to seal the filling inside, then gently roll the dough ball to smooth it.
- Bake: Arrange the stuffed cookie dough balls on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 12 to 15 minutes, or until the edges turn a golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese and butter are softened to room temperature for easier mixing and a smoother dough.
- Use freeze-dried strawberries rather than fresh to avoid adding moisture that could affect the dough consistency.
- Chilling the dough helps prevent the cookies from spreading too much during baking and makes assembly easier.
- Seal the dough edges well to prevent the cheesecake filling from leaking out while baking.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
