Description
These Strawberry Cheesecake Stuffed Cookies combine the soft, buttery texture of classic cookies with a creamy, sweet strawberry cheesecake filling. Infused with crushed freeze-dried strawberries and encasing a luscious strawberry cheesecake center, these cookies offer a delightful mix of flavors and textures perfect for dessert lovers looking for a unique treat.
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, granulated sugar, vanilla extract, and strawberry jam or puree together until smooth and creamy. Cover the bowl and refrigerate to keep the filling firm and ready for stuffing.
- Make the Cookie Dough: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Add the egg and vanilla extract, mixing well to combine all ingredients uniformly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the wet ingredients, mixing gently until a soft dough forms. Fold in the crushed freeze-dried strawberries evenly throughout the dough.
- Chill the Dough: Cover the dough and refrigerate it for 30 minutes. This step helps to firm up the dough, making it easier to handle and enhancing the cookie texture.
- Assemble Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out 1 tablespoon of the dough and flatten it into a disc. Place ½ teaspoon of the chilled cheesecake filling in the center, then top with another flattened tablespoon of dough. Pinch the edges tightly to seal and roll gently into a ball to enclose the filling completely.
- Bake: Arrange the stuffed cookies on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 12 to 15 minutes, or until the cookie edges turn golden brown. Allow the cookies to cool on the baking sheet briefly before transferring to a wire rack to cool completely.
Notes
- Ensure the cream cheese is fully softened before beating to create a smooth filling.
- Chilling the dough is important to prevent cookies from spreading too much while baking.
- Seal the edges of the cookies firmly to avoid the cheesecake filling leaking during baking.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze any leftover cookies for up to 1 month; thaw at room temperature before serving.
