Strawberry Cheesecake Stuffed Cookies

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.

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Conclusion

These Strawberry Cheesecake Stuffed Cookies are a delightful combination of fruity and creamy flavors, featuring a soft cookie exterior with a surprise strawberry cheesecake center. Perfect for sweet cravings or special occasions, these cookies are easy to make and sure to impress anyone who takes a bite. The recipe uses freeze-dried strawberries for an added fruity twist, while the creamy filling brings a delicious element of surprise.