Strawberry Cheesecake Stuffed Cookies
These Strawberry Cheesecake Stuffed Cookies are the ultimate indulgence for dessert lovers. Soft, chewy cookies are filled with a rich, creamy strawberry cheesecake filling, making every bite a heavenly combination of fruity and creamy goodness. These cookies are perfect for special occasions or a sweet treat to satisfy your cravings!
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-32 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the cookie dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup strawberry jam or strawberry puree (strained)
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Prepare the cheesecake filling: In a medium bowl, beat together the cream cheese, powdered sugar, strawberry jam or puree, and vanilla extract until smooth and creamy. Set aside.
- Make the cookie dough: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract, and beat until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until fully incorporated.
- Assemble the cookies: Scoop about 1 tablespoon of cookie dough and flatten it into a disc on your hand. Place 1 teaspoon of the cheesecake filling in the center of the dough, then fold the edges of the dough around the filling, sealing it inside. Roll the dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.
- Bake the cookies: Bake the cookies for 10-12 minutes, or until the edges are golden and the cookies are set. Be careful not to overbake, as the cheesecake filling may leak out.
- Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- If you’d like a more intense strawberry flavor, you can add extra strawberry jam or puree to the cheesecake filling.
- To prevent the cheesecake filling from leaking out, make sure the cookie dough is sealed tightly around the filling.
- These cookies are best enjoyed within 2-3 days, but can be stored in an airtight container in the fridge for up to a week.
