Description
Delightfully soft and flavorful Strawberry Cheesecake Stuffed Cookies feature a luscious creamy cheesecake center infused with strawberry jam, nestled within a tender cookie dough studded with crushed freeze-dried strawberries. These cookies offer the perfect balance of sweet, tangy, and fruity notes, making them a crowd-pleasing treat for any occasion.
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 smooth and creamy. Cover and refrigerate this filling to let it firm up slightly for easier stuffing.
- Make the Cookie Dough: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. Add in the egg and vanilla extract, mixing thoroughly to combine all wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until a soft dough forms. Gently fold in the crushed freeze-dried strawberries to evenly distribute their flavor throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for 30 minutes to allow it to firm up and make handling easier for shaping.
- Assemble Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 tablespoon of chilled dough and flatten it into a small disc. Place about ½ teaspoon of the chilled cheesecake filling in the center, then top with another flattened tablespoon of dough. Pinch the edges securely to seal the filling inside, then gently roll into a smooth ball.
- Bake: Arrange the assembled cookies on the prepared baking sheet, spacing them slightly apart. Bake for 12 to 15 minutes or until the edges turn golden brown. Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely and set.
Notes
- Make sure the cream cheese is fully softened for a smooth filling.
- Chilling the dough is critical to prevent spreading and to make cookie assembly easier.
- Freeze-dried strawberries provide intense strawberry flavor without adding moisture.
- For even baking, ensure the cookies are similar in size.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry cheesecake cookies, stuffed cookies, cream cheese filling, strawberry jam, freeze-dried strawberries, soft cookies
