Strawberry Cheesecake Stuffed Cookies are the ultimate treat for anyone who loves fruity flavors and creamy surprises. These cookies have a soft, buttery exterior with crushed freeze-dried strawberries for an added burst of flavor. Inside, a rich and creamy cheesecake filling awaits, bringing a delightful strawberry twist to every bite. Whether you’re making them for a special occasion or just to satisfy your sweet tooth, these cookies are sure to impress.
INGREDIENTS
- Unsalted butter: 1/2 cup, softened, for a rich cookie base
- Granulated sugar: 1/2 cup, for sweetness
- Brown sugar: 1/2 cup, for a chewy texture
- Large egg: 1, to bind the ingredients
- Vanilla extract: 1 tsp, for flavor
- All-purpose flour: 1 3/4 cups, for structure
- Baking soda: 1/2 tsp, for leavening
- Baking powder: 1/4 tsp, for leavening
- Salt: 1/4 tsp, to enhance flavors
- Freeze-dried strawberries: 1/2 cup, crushed, for a fruity flavor
- Cream cheese: 4 oz, softened, for the filling
- Granulated sugar (for filling): 2 tbsp, to sweeten the filling
- Vanilla extract (for filling): 1 tsp, for flavor in the filling
- Strawberry jam or puree: 1/4 cup, for a strawberry surprise inside
INSTRUCTIONS
- Step 1:
- In a bowl, beat softened cream cheese, sugar, vanilla extract, and strawberry jam/puree until smooth. Cover and refrigerate while making the cookie dough.
- Step 2:
- In a large bowl, cream softened butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla extract; mix until combined.
- Step 3:
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Fold in crushed freeze-dried strawberries.
- Step 4:
- Chill the dough in the refrigerator for 30 minutes.
- Step 5:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 6:
- Scoop 1 tbsp of dough, flatten it, and add 1/2 tsp of cheesecake filling to the center. Flatten another tbsp of dough, place it on top, and seal the edges. Roll into a ball.
- Step 7:
- Place dough balls on the baking sheet and bake for 12-15 minutes, or until lightly golden around the edges.
- Step 8:
- Let cookies cool on the baking sheet before transferring to a wire rack.
Serving and Storage Tips
- Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
- To enjoy warm cookies, reheat in the microwave for 10-15 seconds.
Helpful Notes
- Chilling the dough helps prevent the cookies from spreading too much during baking.
- For a stronger strawberry flavor, add more crushed freeze-dried strawberries to the dough.
Tips from Well-Known Chefs
- Chef Amy recommends adding a touch of lemon zest to the filling for a subtle citrusy twist.
Why You’ll Love Strawberry Cheesecake Stuffed Cookies
These cookies are a delicious combination of soft, fruity dough and a creamy, cheesecake-like center. Each bite is bursting with strawberry flavor, making them perfect for strawberry lovers or anyone with a sweet tooth. They’re easy to make and ideal for special occasions or as a fun treat to share with friends and family.
FAQs
Can I use fresh strawberries?
Fresh strawberries can make the dough too moist. Stick to freeze-dried strawberries for the best results.
Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and kept in the refrigerator until ready to bake.
Can I freeze the cookies?
Yes, you can freeze the unbaked dough balls for up to 2 months. Bake straight from the freezer, adding a few extra minutes to the bake time.