Name: Strawberry Cheesecake Stuffed Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 4 oz cream cheese, softened; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; ¼ cup strawberry jam or puree; 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

Ingredients

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

4 oz cream cheese, softened

2 tablespoons granulated sugar

1 teaspoon vanilla extract

¼ cup strawberry jam or puree

Instructions

Step 1: Prepare the cheesecake filling by beating the softened cream cheese, granulated sugar, vanilla extract, and strawberry jam or puree together in a small bowl until smooth. Cover and refrigerate until ready to use.

Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well to combine.

Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Fold in the crushed freeze-dried strawberries evenly.

Step 4: Refrigerate the dough for 30 minutes to firm up.

Step 5: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 6: Scoop about 1 tablespoon of dough and flatten it into a disc. Place ½ teaspoon of the chilled cheesecake filling in the center, then top with another flattened tablespoon of dough. Pinch the edges tightly to seal the filling inside and roll gently into a smooth ball.

Step 7: Arrange the stuffed cookie dough balls on the prepared baking sheet, spacing them a couple of inches apart.

Step 8: Bake for 12 to 15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra strawberry flavor, add a teaspoon of freeze-dried strawberry powder to the cheesecake filling.

Substitute fresh strawberries for freeze-dried for a softer texture inside the dough, but reduce any added moisture accordingly.

Chilling the dough thoroughly helps prevent spreading and keeps the cookies thick and stuffed.

Try swapping the strawberry jam with raspberry or blueberry jam for a different fruity twist.

FAQs

Can I use regular strawberries instead of freeze-dried?

Fresh strawberries can be used but will add moisture to the dough, which may affect texture. If using fresh, chop finely and slightly reduce other wet ingredients to maintain dough consistency.

How do I prevent the cheesecake filling from leaking out during baking?

Make sure to seal the edges of the dough completely around the filling by pinching firmly and rolling gently into a smooth ball. Chilling the dough and filling before assembling also helps maintain shape while baking.