Strawberry Cheesecake Stuffed Cookies Recipe
Delight in these Strawberry Cheesecake Stuffed Cookies, where soft, buttery cookie dough studded with crushed freeze-dried strawberries envelopes a rich, creamy cheesecake center. Perfectly baked to golden perfection, these treats are an irresistible combination of fruity sweetness and tangy cream cheese filling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2¾ cups all-purpose flour
- ½ cup freeze-dried strawberries, crushed
Cheesecake Filling
- 8 oz (226 g) cream cheese, softened
- ¼ cup powdered sugar
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, combine the softened cream cheese and powdered sugar. Mix thoroughly until the mixture is smooth and creamy. Using a teaspoon, scoop 12 heaping teaspoon-sized dollops onto a parchment-lined tray. Freeze these until nearly solid to make handling easier later.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and powdered sugar with an electric mixer until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated, ensuring the batter is smooth and uniform.
- Incorporate Dry Ingredients: Gently stir in the all-purpose flour and crushed freeze-dried strawberries until just combined, being careful not to overmix to keep the dough tender.
- Form Cookie Dough Balls: Scoop out the dough into 12 large balls, about 2 tablespoons each. Flatten half of these balls slightly and create an indent in the center of each for the cheesecake filling.
- Assemble Stuffed Cookies: Place one frozen cheesecake dollop inside each indent on the flattened dough balls. Cover each with one of the remaining dough balls, sealing the edges completely to encase the filling. If the dough becomes too soft during this process, chill the assembled cookies briefly to firm them up.
- Bake the Cookies: Preheat your oven to 350 °F (175 °C). Place the stuffed cookies on a parchment-lined baking sheet and bake for 12–15 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool and Serve: Allow the cookies to sit on the baking tray for 10 minutes to set before transferring them to a wire rack to cool completely. This resting time helps prevent the cheesecake filling from oozing out.
Notes
- Freeze the cheesecake filling dollops well to avoid leaking during baking.
- Do not overmix the dough once flour is added to maintain cookie tenderness.
- Chill assembled cookies briefly if dough softens to prevent spreading.
- Use freeze-dried strawberries for a concentrated strawberry flavor without adding moisture.
- Store cookies in an airtight container and refrigerate to keep the cheesecake filling fresh.
Keywords: strawberry cheesecake stuffed cookies, cheesecake-filled cookies, freeze-dried strawberry cookies, baked strawberry cheesecake cookies, soft stuffed cookies
