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Strawberry Cheesecake Stuffed Cookies

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These strawberry cheesecake stuffed cookies are a dreamy combination of soft cookie dough, a creamy cheesecake filling, and bursts of strawberry flavor. Perfect for special occasions or just to treat yourself, these cookies are indulgent, unique, and absolutely delicious!

Ingredients

Scale

For the cheesecake filling:

  • 4 oz (115 g) cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the cookie dough:

  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (75 g) freeze-dried strawberries, crushed into powder
  • 1/2 cup (75 g) white chocolate chips (optional)

Instructions

  1. Prepare the cheesecake filling:
    • In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
    • Scoop out small teaspoon-sized portions and place them on a parchment-lined plate. Freeze for at least 30 minutes to firm up.
  2. Make the cookie dough:
    • In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
    • Add the egg and vanilla extract, and beat until fully combined.
    • In a separate bowl, whisk together the flour, baking soda, salt, and freeze-dried strawberry powder. Gradually mix the dry ingredients into the wet ingredients. Fold in the white chocolate chips if using.
  3. Assemble the cookies:
    • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • Take about 1 1/2 tablespoons of cookie dough, flatten it slightly, and place a frozen cheesecake filling portion in the center. Cover with another tablespoon of dough, sealing the edges to form a ball. Repeat with the remaining dough and filling.
  4. Bake the cookies:
    • Place the stuffed cookie dough balls on the prepared baking sheet, leaving 2 inches of space between each. Bake for 10–12 minutes, or until the edges are set but the centers are still slightly soft.
    • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  5. Serve:
    • Serve the cookies warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Freezing the filling: Freezing the cheesecake filling is essential to prevent it from melting into the cookie dough while baking.
  • Variations: Replace freeze-dried strawberries with freeze-dried raspberries or blueberries for a different flavor twist.
  • For extra strawberry flavor, mix in small pieces of fresh strawberries into the cookie dough (but be cautious of added moisture).

Find it online: https://ukfinda.com/strawberry-cheesecake-stuffed-cookies/