Description
Delight in these Strawberry Cheesecake Stuffed Cookies, featuring a creamy cheesecake filling encased in a soft, strawberry-flavored cookie dough with a hint of white chocolate. Perfectly baked to golden perfection, these cookies offer a luscious dessert experience reminiscent of bakery-style treats.
Ingredients
Scale
Cheesecake Filling
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown 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 the Cheesecake Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Scoop out teaspoon-sized dollops onto a parchment-lined plate and place them in the freezer for at least 30 minutes until firm.
- Make the Cookie Dough: In a mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until light and creamy. Add the egg and vanilla extract, mixing well to combine. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crushed freeze-dried strawberries and white chocolate chips if using.
- Preheat and Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Stuff the Cookies: Scoop about 1½ tablespoons of cookie dough and flatten it slightly in your palm. Place a frozen cheesecake ball in the center, then carefully wrap the dough around it, sealing it completely so the filling is enclosed.
- Bake: Arrange the stuffed cookies on the prepared baking sheet, spaced about 2 inches apart to allow for spreading. Bake for 11 to 13 minutes, or until the edges are set and the tops are just lightly golden.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack or serving. Enjoy warm or at room temperature.
Notes
- Keep the cream cheese filling frozen until just before stuffing to make cookie assembly easier and to prevent filling leakage during baking.
- Store any leftover cookies in the refrigerator to maintain freshness; serve chilled or allow to come to room temperature before enjoying.
- White chocolate chips are optional but add a lovely sweetness and texture contrast.
- Prep Time: 25 minutes (plus 30 minutes freezing)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
