Description
These Strawberry Cheesecake Stuffed Cookies combine soft, buttery cookie dough with a creamy, tangy cheesecake filling packed with fresh strawberries. Perfect for summer treats, these cookies offer a delightful surprise inside each bite, balancing sweetness and fruity freshness in a classic American dessert.
Ingredients
Scale
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons finely diced fresh strawberries
Cookie Dough
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup finely chopped freeze-dried strawberries or strawberry baking chips (optional)
Instructions
- Prepare Cheesecake Filling: Line a small baking sheet with parchment paper. In a small bowl, mix the softened cream cheese, powdered sugar, vanilla extract, and finely diced fresh strawberries until smooth and well combined. Scoop 1-teaspoon mounds of this cheesecake filling onto the lined baking sheet and freeze for 30 minutes to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line another baking sheet with parchment paper for the cookies.
- Make Cookie Dough: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, mixing until a soft dough forms. If using, gently fold in the finely chopped freeze-dried strawberries or strawberry baking chips.
- Form Stuffed Cookies: Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand. Remove a cheesecake filling mound from the freezer and place it in the center of the flattened dough. Cover it with another small piece of dough, seal the edges carefully to encase the filling, and roll into a smooth ball. Repeat this process for all remaining dough and filling.
- Bake Cookies: Place the cookie balls spaced about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 11 to 13 minutes, or until the edges are lightly golden and the centers are just set.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies set properly without breaking.
Notes
- Store the cookies in an airtight container in the refrigerator for up to 4 days to keep the cheesecake filling fresh.
- Serve the cookies at room temperature for a soft texture or enjoy them chilled for a more pronounced cheesecake-like bite.
- If freeze-dried strawberries or strawberry chips are not available, you can omit them from the cookie dough without affecting the overall flavor significantly.
- Make sure to seal the cookie dough well around the cheesecake filling to prevent leaking during baking.
- Prep Time: 30 minutes (plus 30 minutes freezing time)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
