These Strawberry Cheesecake Stuffed Cookies are a dreamy dessert combining the richness of cheesecake with the sweetness of strawberries, all encased in a tender cookie shell. Perfect for special occasions or indulgent treats, these cookies are as stunning as they are delicious.
Why You’ll Love This Recipe
- Decadent Flavor: Combines the tanginess of cream cheese with the sweet, fruity essence of strawberries.
- Perfect Texture: Soft cookies with a creamy center make every bite irresistible.
- Unique Twist: A fun and unexpected spin on traditional cookies.
- Simple Ingredients: Uses pantry staples and easily available ingredients.
- Crowd-Pleaser: Perfect for parties, holiday trays, or as a gourmet gift.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup freeze-dried strawberries, crushed
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/4 cup strawberry jam or puree
Directions
- Prepare the Cheesecake Filling: In a bowl, mix cream cheese, 2 tablespoons sugar, vanilla, and strawberry jam or puree until smooth. Refrigerate to firm up.
- Make the Cookie Dough: Cream butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture until a smooth dough forms. Fold in the crushed freeze-dried strawberries. Refrigerate dough for 30 minutes.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 1 tablespoon of dough, flatten, and place 1/2 teaspoon of cheesecake filling in the center. Cover with another tablespoon of dough and seal the edges to form a ball.
- Bake: Arrange cookies on the baking sheet, spaced apart. Bake for 12-15 minutes or until edges are golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Servings: Makes 12 cookies
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Variations
- Flavor Twists: Swap strawberry jam with raspberry or blueberry for a different fruity flavor.
- Chocolate Coating: Drizzle or dip baked cookies in melted white or dark chocolate for an extra layer of indulgence.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend.
- Add Crunch: Mix in chopped nuts or white chocolate chips for added texture.
Storage and Reheating
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze unbaked cookie dough balls for up to 2 months. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
- Reheating: Enjoy cookies at room temperature or slightly warm. Heat in the microwave for 10-15 seconds for a gooey center.
FAQs
1. Can I use fresh strawberries instead of freeze-dried?
Freeze-dried strawberries provide a concentrated flavor without adding moisture, so fresh strawberries are not recommended for this recipe.
2. How do I prevent the cheesecake filling from leaking?
Ensure the cookie dough fully encloses the filling and the edges are sealed well.
3. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before assembling and baking.
4. What can I substitute for strawberry jam?
You can use raspberry or apricot jam, or even a fruit preserve of your choice.
5. Can these cookies be made dairy-free?
Use dairy-free cream cheese and butter alternatives for a dairy-free version.
6. Do I need to chill the dough?
Yes, chilling the dough helps prevent spreading during baking and improves the cookie’s texture.
7. Why are my cookies flat?
Flat cookies can result from over-creaming the butter or using warm dough. Ensure proper chilling and measure ingredients accurately.
8. How long should I cool the cookies before serving?
Allow cookies to cool for at least 10 minutes after baking to let the filling set properly.
9. Can I use regular sugar instead of brown sugar?
Brown sugar adds moisture and chewiness, but you can use granulated sugar in a pinch, though the texture may differ.
10. How do I crush freeze-dried strawberries?
Place them in a ziplock bag and crush with a rolling pin or pulse in a food processor.
Conclusion
Strawberry Cheesecake Stuffed Cookies are a delightful fusion of cheesecake and cookies, perfect for anyone who loves a sweet, creamy treat. With their irresistible texture and burst of strawberry flavor, these cookies are bound to become a favorite. Make a batch today and savor the magic!
Print
Strawberry Cheesecake Stuffed Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the ultimate dessert experience with these Strawberry Cheesecake Stuffed Cookies! Buttery cookies are filled with a creamy strawberry cheesecake center, featuring the perfect balance of sweetness and tanginess. A must-try for cookie lovers and cheesecake enthusiasts
Ingredients
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/4 cup strawberry jam or puree
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup freeze-dried strawberries, crushed
Instructions
- Make the Cheesecake Filling:
Combine cream cheese, sugar, vanilla, and strawberry jam/puree until smooth. Chill in the refrigerator. - Prepare the Cookie Dough:
Cream together butter, granulated sugar, and brown sugar until fluffy. Mix in the egg and vanilla. In a separate bowl, combine flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture. Fold in the crushed freeze-dried strawberries. Chill for 30 minutes. - Assemble the Cookies:
Preheat oven to 350°F (175°C). Scoop 1 tablespoon of dough, flatten, and place 1/2 teaspoon of cheesecake filling in the center. Cover with another tablespoon of dough, seal edges, and form into a ball. - Bake:
Arrange cookies on a parchment-lined baking sheet. Bake for 12-15 minutes until edges are golden. Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For extra strawberry flavor, add a drop of strawberry extract to the dough.
- Chill the dough and filling thoroughly for easier assembly.
- Store in an airtight container in the refrigerator for up to 5 days.
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