Description
Delight in these Strawberry Cheesecake Stuffed Cookies, combining a soft, buttery cookie dough infused with crushed freeze-dried strawberries and a luscious, creamy strawberry cheesecake filling inside. Perfectly baked to golden edges, these cookies are an irresistible treat that blends the best of fruity freshness and rich cheesecake indulgence in every bite.
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 together until smooth. Cover and refrigerate to set while preparing the dough.
- Make the Cookie Dough: In a large bowl, beat the softened butter along with granulated sugar and brown sugar until the mixture is light and fluffy. Incorporate the egg and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until a soft dough forms. Gently fold in the crushed freeze-dried strawberries for added fruity flavor and texture.
- Chill the Dough: Refrigerate the assembled dough for 30 minutes to firm it up, which aids in handling and baking.
- Assemble 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 on your hand or surface. Place ½ teaspoon of the chilled cheesecake filling in the center. Top it with another flattened tablespoon of dough, pinch the edges thoroughly to seal the filling inside, then gently roll the filled dough into a smooth ball.
- Bake: Place the prepared cookie balls onto the baking sheet spaced well apart. Bake in the preheated oven for 12 to 15 minutes, or until the edges turn golden brown. Allow the cookies to cool on the baking sheet before transferring them onto a wire rack to cool completely.
Notes
- Chilling the dough is essential to prevent spreading and to achieve the perfect texture.
- Ensure cream cheese is softened to avoid lumps in the filling for a smooth consistency.
- Freeze-dried strawberries add concentrated flavor without extra moisture; fresh strawberries are not recommended in this recipe.
- Sealing the cookies well during assembly prevents the cheesecake filling from leaking out during baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
