These Strawberry Cheesecake Stuffed Cookies are the ultimate indulgence—soft, buttery cookie dough packed with crushed freeze-dried strawberries and a luscious cheesecake center. Each bite delivers a burst of fruity sweetness and creamy tang, making them perfect for dessert lovers who crave something extra special. Whether you’re baking for a party, gifting a homemade treat, or simply spoiling yourself, these cookies are guaranteed to impress. The contrast between the chewy cookie exterior and the gooey cheesecake filling creates a texture and flavor experience that’s nothing short of magical.
Ingredients:
For the Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup freeze-dried strawberries, crushed
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- ¼ cup strawberry jam or puree
Instructions:
- Prepare the Cheesecake Filling:
In a small bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and strawberry jam until smooth and creamy. Cover and refrigerate the mixture while you prepare the cookie dough. This helps firm up the filling, making it easier to stuff into the cookies later. - Make the Cookie Dough:
In a large mixing bowl, cream the softened butter with both sugars until light and fluffy—about 2–3 minutes using a hand or stand mixer. Add the egg and vanilla extract, mixing until fully incorporated. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms. Gently fold in the crushed freeze-dried strawberries, being careful not to overmix. - Chill the Dough:
Cover the dough and refrigerate for about 30 minutes. This step is optional but highly recommended—it makes the dough easier to handle and helps prevent the cookies from spreading too much during baking. - Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place ½ teaspoon of the chilled cheesecake filling in the center, then top with another tablespoon of flattened dough. Pinch the edges together to seal the filling inside and roll gently into a ball. - Bake:
Arrange the stuffed cookie dough balls on the prepared baking sheet, leaving space between each one. Bake for 12–15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they’ll firm up as they cool. - Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm for a gooey center or let them cool completely for a firmer bite.
Tips & Variations:
- 🌟 Make-Ahead Tip: You can prepare the dough and filling a day in advance and refrigerate them separately.
- 🍫 Chocolate Twist: Add white chocolate chips to the dough for extra decadence.
- 🍋 Citrusy Kick: Mix in a bit of lemon zest to the filling for a bright, tangy flavor.
- ❄️ Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Want to try a tropical twist next? I’ve got a Pineapple Cream Cookie idea that might just be your next obsession. Let me know if you’re curious!