Description
These Strawberry Cheesecake Stuffed Cookies combine the soft, buttery goodness of homemade cookies with a rich and creamy strawberry cheesecake filling. They’re perfect for dessert lovers craving a delightful treat that balances sweet strawberries with tangy cream cheese in every bite.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped strawberries
Cheesecake Filling
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt, then set aside for later.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter along with the granulated sugar and light brown sugar until the mixture is light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated into the butter and sugar mixture.
- Combine Dough: Gradually add the dry ingredient mixture into the wet ingredients, mixing until a consistent dough forms.
- Fold in Strawberries: Gently fold the chopped strawberries into the dough to distribute them evenly.
- Prepare Cheesecake Filling: In a separate bowl, blend the softened cream cheese with powdered sugar until smooth and creamy.
- Form Dough Balls: Using a scoop or spoon, portion the dough into equal-sized balls for uniform cookies.
- Stuff Cookies: Flatten each dough ball, place a dollop of the cream cheese filling in the center, then fold the dough carefully around the filling, sealing completely.
- Arrange on Baking Sheet: Place the stuffed cookies on the prepared baking sheet, leaving enough space between each cookie for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn lightly golden brown.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool fully.
- Serve and Enjoy: Once cooled, enjoy these delicious strawberry cheesecake stuffed cookies as a perfect treat or dessert.
Notes
- Make sure the cream cheese and butter are softened to room temperature for easy mixing.
- Seal the dough completely around the cream cheese filling to prevent leakage during baking.
- Use fresh strawberries for best flavor, but frozen, thawed, and drained strawberries will also work.
- Store baked cookies in an airtight container in the refrigerator for up to 4 days.
- You can freeze unbaked stuffed cookie dough balls for up to 1 month. Bake directly from frozen, adding a few extra minutes to bake time.
