Description
Delight in these Strawberry Cheesecake Stuffed Cookies, a perfect blend of soft, buttery cookies filled with a creamy, tangy strawberry cheesecake center. Enhanced with white chocolate chips and freeze-dried strawberries, these American-style dessert cookies are a heavenly treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup freeze-dried strawberries, crushed
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup strawberry jam or preserves
Instructions
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and strawberry jam until smooth and creamy. Scoop teaspoon-sized dollops onto a parchment-lined tray and freeze for 1 hour until firm.
- Make Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the eggs and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep cookies tender.
- Add Flavors: Fold in the white chocolate chips and crushed freeze-dried strawberries carefully to distribute evenly within the dough.
- Assemble Cookies: Scoop 2 tablespoons of cookie dough and flatten slightly. Place a frozen cheesecake filling dollop in the center, then top with another tablespoon of dough. Seal the edges completely to encase the filling.
- Chill Dough: Arrange the stuffed cookies on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes to firm up before baking.
- Bake Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12–14 minutes, or until edges turn golden brown while centers remain soft.
- Cool and Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack or serving plate. Enjoy warm or at room temperature.
Notes
- Keep the cheesecake filling frozen until ready to stuff to prevent melting during assembly.
- For a chunkier filling, substitute the strawberry jam with fresh diced strawberries.
- Store cookies in an airtight container in the refrigerator for up to 5 days or freeze them for longer preservation.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
