Strawberry Cheesecake Stuffed Cookies: A Decadent Delight

Indulge in the perfect fusion of a classic cookie and creamy cheesecake with these Strawberry Cheesecake Stuffed Cookies. Each bite offers a delightful surprise of sweet strawberry-infused cheesecake nestled within a soft, buttery cookie. Ideal for special occasions or a luxurious treat at home, these cookies are sure to impress.

Ingredients

For the Cookie Dough

• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• ½ cup (110g) brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1¾ cups (220g) all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (10g) freeze-dried strawberries, crushed

For the Cheesecake Filling

• 4 oz (113g) cream cheese, softened
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup strawberry jam or puree

Kitchen Equipment Needed

• Mixing bowls (large and medium)
• Electric mixer
• Measuring cups and spoons
• Parchment paper or silicone baking mat
• Cookie scoop or tablespoon
• Baking sheet
• Cooling rack

Step-by-Step Instructions

1. Prepare the Cheesecake Filling

In a medium bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and strawberry jam or puree. Mix until smooth and creamy. Cover and refrigerate the filling while preparing the cookie dough to ensure it firms up.

2. Make the Cookie Dough

In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, beating until well combined.

3. Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms. Gently fold in the crushed freeze-dried strawberries to incorporate evenly.

4. Chill the Dough

Cover the cookie dough with plastic wrap and refrigerate for 30 minutes. Chilling the dough makes it easier to handle and helps prevent excessive spreading during baking.

5. Assemble the Cookies

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Scoop approximately 1 tablespoon of chilled cookie dough and flatten it in your palm. Place ½ teaspoon of the cheesecake filling in the center. Take another tablespoon of dough, flatten it, and place it over the filling. Seal the edges by pinching the dough together, forming a ball. Repeat this process with the remaining dough and filling, spacing the cookies about 2 inches apart on the prepared baking sheet.

6. Bake the Cookies

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may appear slightly soft but will firm up upon cooling. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Tips for Success

• Ensure Proper Softening: Allow the butter and cream cheese to reach room temperature for smooth mixing.
• Finely Crush Freeze-Dried Strawberries: This ensures even distribution and prevents large chunks in the dough.
• Chill Thoroughly: Do not skip the chilling step; it is crucial for easy handling and optimal texture.
• Seal Edges Well: Properly sealing the dough around the filling prevents leakage during baking.
• Monitor Baking Time: Begin checking at 12 minutes to avoid overbaking, which can lead to dry cookies.

Serving and Storage

Serving Suggestions

• Serve slightly warm to enjoy the gooey cheesecake center.
• Pair with a glass of cold milk, hot coffee, or tea.
• For an elegant touch, dust with powdered sugar or drizzle with melted white chocolate.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Extend freshness by refrigerating for up to 1 week.
• Freezing: Freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.

Common Mistakes to Avoid

• Skipping Chilling: This can lead to sticky dough and excessive spreading.
• Overfilling: Using too much cheesecake filling can cause leakage during baking.
• Inadequate Sealing: Ensure edges are sealed to contain the filling.
• Overbaking: This results in dry cookies; remove them when edges are just golden.
• Using Melted Butter: This leads to a greasy dough; use softened

FAQs About Strawberry Cheesecake Stuffed Cookies

1. Can I use fresh strawberries instead of freeze-dried strawberries?

Yes, but fresh strawberries may introduce excess moisture, which can affect the dough’s texture. Freeze-dried strawberries are recommended for their concentrated flavor and lack of moisture.

2. How can I make these cookies gluten-free?

Substitute the all-purpose flour with a gluten-free 1:1 baking flour. Ensure that all other ingredients are certified gluten-free.

3. Can I prepare the dough and filling ahead of time?

Absolutely! You can make the dough and cheesecake filling up to 2 days in advance and store them separately in the refrigerator. Assemble and bake the cookies when ready.

4. Can I freeze unbaked cookie dough?

Yes, assemble the cookies as instructed, then freeze them on a baking sheet until firm. Transfer to a freezer-safe bag and store for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.

Why You’ll Love These Strawberry Cheesecake Stuffed Cookies

These cookies are the ultimate indulgence, blending the flavors of buttery cookies, tangy cream cheese, and sweet strawberries into one irresistible treat. They’re perfect for parties, holiday gatherings, or simply treating yourself to something special. Best of all, they’re easy to customize and sure to become a family favorite!

Print