Description
Strawberry Crunch Stuffed Cookies are delightful treats featuring a soft, buttery cookie dough filled with a creamy strawberry cream cheese filling, then coated in a crunchy mixture of Golden Oreos and freeze-dried strawberries. These cookies combine creamy, fruity, and crunchy textures for a unique and irresistible dessert perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Strawberry Crunch Filling
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup freeze-dried strawberries, finely crushed
Strawberry Crunch Coating
- 1 cup Golden Oreos, finely crushed
- 1/2 cup freeze-dried strawberries, finely crushed
- 1/4 cup melted butter
Instructions
- Prepare the Strawberry Crunch Filling: In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract, then gently fold in the finely crushed freeze-dried strawberries. Cover and refrigerate for at least 30 minutes to let the flavors meld and filling firm up.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Cover and refrigerate the dough for at least 30 minutes to make it easier to handle.
- Prepare the Strawberry Crunch Coating: In a medium bowl, combine finely crushed Golden Oreos and freeze-dried strawberries. Drizzle melted butter over the mixture and stir until everything is evenly coated to ensure the crumbs stick to the dough.
- Assemble and Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the cookie dough and strawberry filling from the refrigerator. Using a large cookie scoop (about 3 tablespoons), scoop a portion of dough and flatten it slightly in your hand.
- Fill the Cookies: Place about 1 tablespoon of the chilled strawberry crunch filling in the center of the flattened cookie dough. Gently wrap the dough completely around the filling, sealing it fully to avoid leaking during baking.
- Coat the Cookies: Roll the stuffed cookie dough balls in the strawberry crunch coating, pressing gently to ensure the coating adheres well.
- Bake the Cookies: Place the coated cookie dough balls spaced about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown and the centers are set but still soft.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while still warm.
Notes
- Make sure to thoroughly seal the cookie dough around the filling to prevent oozing during baking.
- Chilling both the dough and filling improves the texture and makes assembly easier.
- Use fresh freeze-dried strawberries for the best flavor and crunchy texture in the coating and filling.
- Golden Oreos add a sweet vanilla crunch, but regular Oreos can be substituted for a chocolate twist.
- Store finished cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
