If you love the combination of fresh fruit and creamy cheesecake, these Strawberry Cheesecake Stuffed Cookies are sure to become your new favorite treat! Soft, buttery cookies with freeze-dried strawberries folded into the dough, and a rich, sweet cheesecake filling in the center—these cookies offer a perfect balance of textures and flavors. They’re a fun twist on traditional cookies and a must-try for any dessert lover.
Ingredients
For the Cookies:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup freeze-dried strawberries, crushed
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- ¼ cup strawberry jam or puree
Instructions
1. Prepare the Cheesecake Filling:
In a small bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and strawberry jam or puree until smooth. Cover and refrigerate while preparing the cookie dough.
2. 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 and mix until fully combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms. Gently fold in the crushed freeze-dried strawberries.
4. Chill the Dough:
Refrigerate the dough for at least 30 minutes to make it easier to handle.
5. 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 slightly in the palm of your hand. Place about ½ teaspoon of cheesecake filling in the center. Top with another tablespoon of flattened dough and pinch the edges together to seal. Roll the dough into a ball.
6. Bake:
Place the filled dough balls onto the prepared baking sheet and bake for 12–15 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Tips for Serving & Storage:
- Enjoy Slightly Warm: For a soft, gooey cheesecake center, serve the cookies warm. You can microwave them for 5-10 seconds before serving for that fresh-baked experience.
- Pair with Ice Cream or Whipped Cream: Enhance the indulgence by serving the cookies with vanilla ice cream or a dollop of whipped cream.
- Storage: Due to the cheesecake filling, store these cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze the baked cookies for up to 2 months.
FAQs:
- Can I use fresh strawberries instead of freeze-dried strawberries?
It’s best to use freeze-dried strawberries in the cookie dough, as they provide concentrated strawberry flavor without adding extra moisture. Fresh strawberries may make the dough too wet. - Can I prepare the dough in advance?
Yes! You can prepare the cookie dough up to 24 hours ahead of time and refrigerate it. Bring it to room temperature if it’s too firm to handle when ready to bake. - How do I prevent the cheesecake filling from leaking?
Make sure the dough is fully sealed around the cheesecake filling. Gently pinch the edges together and roll the dough into a ball to ensure there are no gaps.
Related Recipes:
- Strawberry White Chocolate Cookies
- Cheesecake Stuffed Chocolate Chip Cookies
- Best Strawberry Cake Ever
These Strawberry Cheesecake Stuffed Cookies are sure to be a hit with anyone who enjoys a combination of fruity and creamy flavors. Whether you’re serving them at a party or enjoying them with a cup of coffee, these cookies will leave everyone wanting more!