Strawberry Cheesecake Stuffed Cookies

Updated at: Mon, 04 Nov 2024 05:33:56 GMT

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Strawberry Cheesecake Stuffed Cookies

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These Strawberry Cheesecake Stuffed Cookies are soft, fruity, and filled with a creamy cheesecake center. With bits of freeze-dried strawberries in the dough and a sweet strawberry filling, these cookies are perfect for any dessert lover!

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Ingredients:

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For the Cookies:

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½ cup unsalted butter, softened

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½ cup granulated sugar

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½ cup brown sugar

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1 large egg

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1 teaspoon vanilla extract

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1¾ cups all-purpose flour

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½ teaspoon baking soda

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¼ teaspoon baking powder

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¼ teaspoon salt

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½ cup freeze-dried strawberries, crushed

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For the Cheesecake Filling:

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4 oz cream cheese, softened

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2 tablespoons granulated sugar

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1 teaspoon vanilla extract

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¼ cup strawberry jam or puree

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Directions:

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Prepare the Cheesecake Filling: In a small bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and strawberry jam or puree until smooth. Cover and refrigerate the filling while you prepare the cookie dough.

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Make the Cookie Dough: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.

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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Fold in the crushed freeze-dried strawberries.

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Chill the Dough: Refrigerate the dough for about 30 minutes to make it easier to handle.

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Assemble Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 tablespoon of cookie dough and flatten it in your palm. Place a small dollop (about ½ teaspoon) of cheesecake filling in the center. Top with another tablespoon of flattened dough and pinch the edges to seal the filling inside. Roll the filled dough into a ball.

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Bake: Place the filled cookie dough balls onto the prepared baking sheet and bake for 12–15 minutes, or until the cookies are lightly golden around the edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

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Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 1 hour

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Yield: 12 cookies | Kcal: 200 kcal

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