Description
These Strawberry Cheesecake Stuffed Cookies are an indulgent twist on a classic! Soft, buttery cookies studded with crushed freeze-dried strawberries, hiding a luscious cheesecake and strawberry jam filling in the center. Perfect for special occasions or when you need a sweet treat!
Ingredients
Scale
- For the Cookies:
- ½ cup unsalted butter, softened – for a rich, buttery base
- ½ cup granulated sugar – adds sweetness and texture
- ½ cup brown sugar – enhances the chewy texture and adds depth
- 1 large egg – binds the dough together
- 1 tsp vanilla extract – for a warm, aromatic flavor
- 1 ¾ cups all-purpose flour – forms the structure of the cookie
- ½ tsp baking soda – helps the cookies spread evenly
- ¼ tsp baking powder – adds a little lift to the cookies
- ¼ tsp salt – balances the sweetness
- ½ cup freeze-dried strawberries, crushed – bursts of strawberry flavor in every bite
For the Cheesecake Filling:
- 4 oz cream cheese, softened – creamy and tangy center
- 2 tbsp granulated sugar – lightly sweetens the filling
- 1 tsp vanilla extract – enhances the flavor
- ¼ cup strawberry jam or puree – fruity sweetness in the center
Instructions
- Prepare the Filling:
- In a bowl, mix the cream cheese, sugar, vanilla, and strawberry jam/puree until smooth and creamy. Cover and refrigerate while making the cookie dough.
- Make the Cookie Dough:
- In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- Beat in the egg and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients to form a smooth dough.
- Fold in the crushed freeze-dried strawberries until evenly distributed. Cover and chill the dough for 30 minutes.
- Assemble the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out 1 tablespoon of cookie dough, flatten it, and place ½ teaspoon of cheesecake filling in the center. Top with another tablespoon of dough, seal the edges, and roll into a ball.
- Arrange dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake and Cool:
- Bake for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy:
- Indulge in these delightful cookies with their creamy strawberry cheesecake centers!
Notes
- For best results, ensure the cream cheese filling is well-chilled before assembling the cookies.
- If you don’t have freeze-dried strawberries, substitute with finely chopped fresh strawberries (reduce moisture by patting dry).
Nutrition
- Serving Size: 1 cookie
- Calories: 230 kcal
- Sugar: 16g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg