Description
Delight in these Strawberry Cheesecake Stuffed Cookies, featuring a soft cookie dough infused with freeze-dried strawberries and a luscious strawberry cheesecake filling at the center. Perfectly baked until golden, these treats offer a harmonious blend of fruity sweetness and creamy texture for a decadent dessert or snack.
Ingredients
Scale
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
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup strawberry jam or puree
Instructions
- Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese with granulated sugar, vanilla extract, and strawberry jam or puree until smooth and creamy. Cover this mixture and refrigerate it to thicken and set while you prepare the dough.
- Make the Cookie Dough: In a large bowl, beat the softened butter together with granulated sugar and brown sugar until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing thoroughly until all ingredients are well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually incorporate these dry ingredients into the wet mixture, mixing until a soft dough forms. Gently fold in the crushed freeze-dried strawberries to evenly distribute the fruit flavor throughout the dough.
- Chill the Dough: Cover the dough and refrigerate it for 30 minutes. This chilling step firms up the dough, making it easier to handle and improving the final texture of the cookies.
- Assemble Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take 1 tablespoon of chilled dough and flatten it into a disc. Spoon approximately ½ teaspoon of the chilled cheesecake filling onto the center, then top with another flattened tablespoon of dough. Pinch the edges well to seal the filling inside, and roll gently into a smooth ball.
- Bake: Arrange the stuffed cookie dough balls spaced evenly on the prepared baking sheet. Bake for 12–15 minutes or until the edges turn a golden brown color. Remove from oven and let the cookies cool on the baking sheet briefly before transferring them to a wire rack to cool completely.
Notes
- Freezing the dough before baking can help maintain the cookie shape and prevent spreading.
- Use full-fat cream cheese for the best texture in the cheesecake filling.
- Ensure the cream cheese and butter are softened to room temperature for easier mixing.
- For a stronger strawberry flavor, add a teaspoon of strawberry extract to the cheesecake filling.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
