Strawberry Cheesecake Stuffed Cookies

Name: Strawberry Cheesecake Stuffed Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
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

Isabella

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Indulge in the ultimate cookie experience with these Strawberry Cheesecake Stuffed Cookies! With soft, buttery cookie dough embedded with freeze-dried strawberries and a luscious cheesecake center, these cookies are a treat for dessert lovers of all kinds. Each bite delivers a perfect balance of creamy cheesecake filling and sweet strawberry flavor, making these cookies both visually appealing and irresistibly delicious.

Ingredients:

For the Cookies:

½ cup unsalted butter, softened

½ cup granulated sugar

1 large egg

½ cup brown sugar

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

For the 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, granulated sugar, vanilla extract, and strawberry jam or puree until smooth.

Cover and refrigerate the cheesecake filling while you prepare the cookie dough.

Make the Cookie Dough:

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla extract, mixing until combined.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.

Gently fold in the crushed freeze-dried strawberries.

Chill the Dough:

Refrigerate the cookie dough for about 30 minutes to make it easier to handle.

Assemble the Cookies:

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

Scoop about 1 tablespoon of dough and flatten it in your palm.

Place about ½ teaspoon of cheesecake filling in the center, top with another tablespoon of flattened dough, and pinch the edges to seal.

Roll the filled dough into a ball.

Bake:

Place the filled cookie dough balls onto the prepared baking sheet.

Bake for 12–15 minutes or until the cookies are lightly golden around the edges.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Serving Tips:

Enjoy Slightly Warm: For a soft, gooey cheesecake center, serve the cookies warm. Pop them in the microwave for about 5–10 seconds before serving to recreate that fresh-baked taste.

Pair with Ice Cream or Whipped Cream: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.

Garnish for Presentation: For a special touch, dust the cookies with powdered sugar or garnish with a small piece of freeze-dried strawberry.

Storage Tips:

Refrigerate for Freshness: Due to the cheesecake filling, these cookies should be stored in an airtight container in the refrigerator. They’ll stay fresh for up to 5 days.

Freezing for Longer Storage: Place cookies in a single layer on a baking sheet to freeze until firm, then transfer them to a freezer-safe container or bag. They can be stored for up to 2 months. Thaw in the refrigerator overnight or enjoy them slightly chilled for a firmer filling.

Avoid Leaving Out: Because of the cream cheese filling, it’s best to avoid leaving the cookies out at room temperature for more than 2 hours.

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FAQs:

Can I use fresh strawberries instead of freeze-dried strawberries?

It’s best to use freeze-dried strawberries in the cookie dough since they add concentrated strawberry flavor without excess moisture. Fresh strawberries can make the dough too wet and may affect the cookie texture.

Can I make the dough ahead of time?

Yes! You can prepare the dough up to 24 hours in advance and store it in the refrigerator. Just bring it to room temperature slightly if it’s too firm to handle when assembling the cookies.

How can I prevent the cheesecake filling from leaking?

Make sure to flatten each piece of dough enough to wrap fully around the filling. Pinch the edges of the dough together tightly to seal, then gently roll it into a ball to ensure there are no gaps.

Can I freeze the cookies after baking?

Absolutely! Freeze the baked cookies in an airtight container for up to 2 months. When you’re ready to enjoy, let them thaw in the fridge or microwave for a few seconds to soften.