These strawberry cheesecake stuffed cookies are a heavenly treat that combines soft, buttery cookies with a luscious strawberry cheesecake filling. Each bite delivers the perfect balance of sweetness and creaminess, making these cookies irresistible for any occasion.
Why You’ll Love This Recipe
- Decadent filling: The creamy strawberry cheesecake center is a delightful surprise.
- Soft and chewy texture: The cookie dough is perfectly tender and satisfying.
- Impressive but easy: Despite their gourmet look, these cookies are simple to make.
- Customizable: Add chocolate chips, freeze-dried strawberries, or even a drizzle of glaze for extra flair.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cheesecake filling:
- 4 oz cream cheese (softened)
- 3 tablespoons powdered sugar
- 2 tablespoons strawberry preserves
For the cookie dough:
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup white chocolate chips (optional, for extra sweetness)
Directions
1. Prepare the Cheesecake Filling
- In a small bowl, beat the cream cheese, powdered sugar, and strawberry preserves until smooth.
- Scoop small spoonfuls of the mixture (about 1 teaspoon each) onto a parchment-lined baking sheet.
- Freeze for at least 30 minutes, or until firm.
2. Make the Cookie Dough
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- If using, fold in the white chocolate chips.
3. Assemble the Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1 ½ tablespoons of cookie dough and flatten it slightly.
- Place a frozen cheesecake filling piece in the center of the dough and wrap the dough around it, sealing the edges completely.
- Roll the dough into a smooth ball and place it on the baking sheet. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.
4. Bake
- Bake for 10–12 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 12 cookies
- Prep Time: 30 minutes (plus freezing time)
- Cook Time: 12 minutes
Variations
- Strawberry drizzle: Drizzle the finished cookies with melted strawberry jam or white chocolate for a decorative touch.
- Chocolate twist: Add mini chocolate chips to the dough for a classic strawberry-chocolate pairing.
- Berry blend: Use raspberry or blueberry preserves instead of strawberry for a different flavor.
- Gluten-free option: Substitute the flour with a gluten-free baking mix for a celiac-friendly treat.
Storage/Reheating
- Storage: Store the cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the unbaked stuffed cookie dough balls for up to 2 months. Bake directly from frozen, adding an extra 1–2 minutes to the baking time.
FAQs
1. Can I use fresh strawberries instead of preserves?
Fresh strawberries may add too much moisture, but you can use freeze-dried strawberries for a similar flavor.
2. How do I prevent the filling from leaking?
Ensure the cookie dough completely seals around the cheesecake filling before baking.
3. Can I skip freezing the filling?
Freezing the filling makes it easier to handle and prevents it from oozing during baking.
4. Can I double the recipe?
Yes, simply double the ingredients to make a larger batch.
5. What’s the best way to soften cream cheese quickly?
Leave it at room temperature for 30 minutes, or microwave it in 10-second intervals until softened.
6. Can I add food coloring to the filling?
Yes, a drop of red or pink food coloring can enhance the strawberry filling’s appearance.
7. Can I make smaller cookies?
Yes, use less dough and filling for bite-sized cookies, adjusting the baking time accordingly.
8. How do I know when the cookies are done?
The edges should be lightly golden, and the centers should look set but slightly soft.
9. Can I use salted butter?
Yes, but reduce the added salt in the recipe to avoid over-salting.
10. Can I make these cookies ahead of time?
Absolutely! Prepare and freeze the stuffed dough balls, then bake fresh when needed.
Conclusion
These irresistible strawberry cheesecake stuffed cookies are a perfect combination of sweet, creamy, and fruity flavors, all wrapped in a soft and chewy cookie. Easy to make and endlessly customizable, they’re ideal for parties, gifts, or just treating yourself. Once you try them, they’ll quickly become a favorite go-to dessert!
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 12-14 cookies 1x
- Category: Desserts
- Method: Baked
- Cuisine: American
Description
Delight in these Irresistible Strawberry Cheesecake Stuffed Cookies! Soft, buttery cookies are filled with a creamy cheesecake center and sweet strawberry jam for a decadent dessert. Perfect for cookie lovers and cheesecake fans alike, these treats are a showstopper for any occasion!
Ingredients
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Strawberry Filling:
- 1/4 cup strawberry jam or preserves
Optional Toppings:
- Crushed graham crackers
- Powdered sugar
Instructions
- Prepare the Cheesecake Filling:
- In a small bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop 1-teaspoon portions onto a parchment-lined baking sheet and freeze for at least 30 minutes.
- Make the Cookie Dough:
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Assemble the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 2 tablespoons of cookie dough and flatten it into a disk. Place a frozen cheesecake filling portion in the center, followed by a small dollop (about 1/2 teaspoon) of strawberry jam. Cover with another flattened disk of cookie dough and seal the edges. Repeat with the remaining dough.
- Bake the Cookies:
- Arrange cookies on the prepared baking sheet, leaving space for spreading. Bake for 12-14 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional Garnish:
- Sprinkle with crushed graham crackers or dust with powdered sugar before serving.
Notes
- Make sure the cheesecake filling is well-frozen to prevent it from leaking during baking.
- For a more intense strawberry flavor, mix fresh strawberry pieces into the jam filling.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
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