Decadent cookies with a luscious strawberry cheesecake center that will wow your taste buds. Perfect for special occasions or when you need a sweet treat!
Ingredients
For the Cookie Dough:
- Unsalted butter: ½ cup, softened
- Granulated sugar: ½ cup
- Brown sugar: ½ cup
- Large egg: 1
- Vanilla extract: 1 tsp
- All-purpose flour: 1 ¾ cups
- Baking soda: ½ tsp
- Baking powder: ¼ tsp
- Salt: ¼ tsp
- Freeze-dried strawberries: ½ cup, crushed
For the Cheesecake Filling:
- Cream cheese: 4 oz, softened
- Granulated sugar: 2 tbsp
- Vanilla extract: 1 tsp
- Strawberry jam or puree: ¼ cup
Construction
- Prepare cheesecake filling:
- In a bowl, mix softened cream cheese, sugar, vanilla, and strawberry jam/puree until smooth and silky.
- Cover and refrigerate while you prepare the cookie dough.
- Make the cookie dough:
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Blend in the egg and vanilla until the mixture is smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- Fold in the crushed freeze-dried strawberries.
- Cover the dough and chill in the fridge 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 and flatten it in your palm.
- Add ½ teaspoon of the cheesecake filling to the center.
- Top with another tablespoon of dough, seal the edges, and gently roll into a ball.
- Repeat with the remaining dough and filling.
- Bake:
- Arrange the stuffed dough balls on the prepared baking sheet, leaving space for spreading.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Variations
- Chocolate twist: Add mini white chocolate chips to the cookie dough or drizzle melted chocolate over the finished cookies.
- Berry blend: Use a mix of freeze-dried berries, like raspberries or blueberries, for a mixed berry flavor.
- Citrus pop: Add 1 tsp of lemon or orange zest to the cream cheese filling for a zesty contrast.
- Nutty addition: Fold in chopped nuts like pistachios or almonds for added crunch.
- Vegan version: Use plant-based butter, vegan cream cheese, and a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) as substitutes.
Tips
- Crush freeze-dried strawberries: Use a food processor or place them in a ziplock bag and crush with a rolling pin.
- Chill the dough: Chilling the dough helps prevent spreading during baking.
- Seal well: Make sure the edges of the cookie dough are sealed around the filling to prevent leaks.
- Use a cookie scoop: For uniform cookie sizes, use a scoop for the dough and cheesecake filling.
- Storage: Store cookies in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Enjoy the sweet, creamy indulgence of these Strawberry Cheesecake Stuffed Cookies—they’re bound to become a favorite!