Strawberry Cheesecake Stuffed Cookies
These Strawberry Cheesecake Stuffed Cookies are a delightful treat that combines soft, chewy cookie dough with a creamy cheesecake filling bursting with strawberry flavor, perfect for any occasion.
Ingredients
For the cheesecake filling
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- ¼ cup strawberry jam or puree
For the cookie dough
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup freeze-dried strawberries, crushed
Instructions
Prepare the cheesecake filling
- In a medium bowl, beat softened cream cheese with granulated sugar, vanilla extract, and strawberry jam or puree until smooth. Cover and chill in the refrigerator.
Make the cookie dough
- In a large bowl, combine softened butter, granulated sugar, and brown sugar. Beat until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the butter mixture. Mix until combined, then fold in the crushed freeze-dried strawberries.
Chill the dough
- Chill the dough in the refrigerator for about 30 minutes.
Bake the cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about a tablespoon of dough, flatten it, and place half a teaspoon of cheesecake filling in the center. Cover with another tablespoon of dough and seal the edges.
- Place cookies on the baking sheet, leaving enough space between each. Bake for 12 to 15 minutes or until golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
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Notes
Serve warm or at room temperature. Consider serving with vanilla ice cream or whipped cream for extra indulgence. Store cookies in an airtight container at room temperature for up to five days.