Description
Delight in these Strawberry Cheesecake Stuffed Cookies that combine a creamy cheesecake center with fruity freeze-dried strawberries and white chocolate chips inside a soft, buttery cookie dough. Perfectly baked until golden, these decadent treats offer a perfect balance of rich cream cheese filling and sweet, flavorful cookie layers.
Ingredients
Cheesecake Filling
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup freeze-dried strawberries, crushed
- ½ cup white chocolate chips (optional)
Instructions
- Prepare Cheesecake Filling: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Using a small spoon or scoop, portion the cheesecake mixture into 12 small dollops on a parchment-lined tray. Place the tray in the freezer and freeze the cheesecake centers for at least 30 minutes to firm up before using.
- 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 egg and vanilla extract until thoroughly combined. Gradually stir in the all-purpose flour, baking soda, and salt, mixing just until combined to avoid overworking the dough. Gently fold in the crushed freeze-dried strawberries and white chocolate chips if using for an added burst of flavor.
- Chill Dough: Cover the cookie dough and chill it in the refrigerator for 30 minutes. This chilling step firms the dough, making it easier to shape around the cheesecake centers.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Assemble Stuffed Cookies: Scoop about 2 tablespoons of the chilled cookie dough and flatten it slightly in your hand. Place a frozen cheesecake dollop in the center of the dough, then carefully wrap the dough around it, sealing it completely to encase the cheesecake filling inside. Repeat this process with the remaining dough and cheesecake centers, spacing the shaped cookies about 2 inches apart on the prepared baking sheet.
- Bake Cookies: Bake the stuffed cookies in the preheated oven for 12 to 14 minutes, or until the edges turn golden brown and the centers are just set but not overbaked to maintain the creamy filling.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely before serving. Enjoy warm or at room temperature for the best texture and flavor.
Notes
- Keep the cheesecake centers frozen until you are ready to assemble to prevent them from melting into the dough.
- For a gooier texture, substitute the freeze-dried strawberries with strawberry jam swirled into the cookie dough instead of folding in the crushed berries.
