Strawberry Cheesecake Stuffed Cookies: A Sweet, Creamy Delight
These Strawberry Cheesecake Stuffed Cookies are the ultimate dessert treat! Soft, chewy cookies are filled with a creamy, tangy strawberry cheesecake filling for a sweet and indulgent treat. Perfect for special occasions, holidays, or just a sweet snack!
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-35 minutes
- Yield: 12-15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cookie Dough:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- For the Strawberry Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup strawberry jam or strawberry puree
- 1 teaspoon vanilla extract
- For Assembly:
- Extra granulated sugar for rolling
Instructions
- Make the Cookie Dough:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Set aside.
- Prepare the Strawberry Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar, strawberry jam (or puree), and vanilla extract. Mix until combined and smooth.
- Assemble the Cookies:
- Scoop out about 1 tablespoon of cookie dough and flatten it into a small disk in the palm of your hand.
- Place about 1 teaspoon of the strawberry cheesecake filling in the center of the dough disk.
- Take another tablespoon of dough and flatten it to place on top of the cheesecake filling.
- Seal the edges of the dough around the filling, making sure the cheesecake filling is completely encased in dough.
- Roll the dough ball in granulated sugar to coat.
- Bake:
- Place the stuffed dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. The center should still be soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add fresh chopped strawberries to the cheesecake filling, but be sure to drain them well to avoid extra moisture.
- If you prefer a stronger cheesecake flavor, you can add a splash of lemon juice or lemon zest to the filling.
- These cookies can be stored in an airtight container for up to 3-4 days.